Pasture-Raised Veal Top Rounds
Veal top rounds (aka Veal Topsides) are the largest muscle in the rear leg, a flavorful cut typically cut into cutlets. They’re prized by chefs because they’re easier to turn into cutlets than some of the other leg muscles.
Victoria Veal is a true pasture-raised, free range veal program. The animals have a real milk, grass diet and are never given any growth promotants. In short, Victoria Veal is real veal, raised the way veal used to be before the industrialization of the veal industry. It has a healthier pink color and truly delicious flavor because of the healthier, more humane lifestyle.
Most veal lines are based on dairy breeds which are great for milk, but not for meat. The Victoria Veal program uses breeds like Angus and Hereford, renowned for their superior eating qualities.
Keep frozen Victoria Veal in your freezer until you’re ready to use it, then thaw what you need. Store fresh Victoria Veal in your fridge.
RECIPES & TIPS
Remove any silver skin (how to remove silver skin) from veal top rounds, then cut them across the grain into cutlets. Pound the cutlets them thin to tenderize (for best tenderness, use a Jaccard machine to pin them while you pound).
They’re then ready to be used in a wide variety of recipes from scallopini and saltimbocca to wiener schnitzel.