Pasture-Raised Veal Striploins
Seven Striploins (Approx. 27lbs Total)
Striploins are the highly prized muscle from which strip steaks are cut from. Veal striploins are smaller than beef ones, but tender and delicious when roasted whole, sliced into medallions (essentially small strip steaks) or cut into cutlets. This cut can also be used to make delicious veal carpaccio.
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
Veal striploins can be enjoyed in a variety of ways. Remove any surface silverskin (how to remove silverskin), sear them on the outside, then roast them whole in the oven for a delicious veal roast. Slice them into medallions that can then be grilled or pan seared. Cut them into cutlets and pound them thin for use in a variety of classic veal recipes. They can also be sliced and pounded paper thin for Carpaccio.