Pasture-Raised Veal Top Sirloins

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Top sirloins offer great flavor when cut into cutlets that are then pinned and pounded to tenderize them.

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.


Remove any silver skin from top sirloins, then cut them against the grain into thin cutlets. To tenderize, pound them still thinner with a meat pounder or (ideally) a Jaccard machine, which uses small blades to cut the muscle fibers.

The finished cutlets can then be used in any dish calling for veal cutlets, including traditional favorites like saltimbocca, schnitzel, scallopini, etc.

Try accompanying free range veal with classic veal flavor pairings like capers, mustard and/or cream, white wine, herbs like tarragon, sage, basil, or thyme, asparagus, truffles, or wild mushrooms.

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