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Milk-fed French Veal Boneless Striploin, silverskin off

6 striploins (approximately 17 lbs.) | Free Shipping

The striploin is a lean, little used muscle, highly regarded for its tenderness, delicate flavor, and versatility. This veal striploin has been fully cleaned and trimmed, including removing the silverskin, a thin membrane on the meat’s surface, so it is ready to use in your favorite recipe. Boneless veal striploin can be roasted whole or cut into medallions.

About Sobeval Premium French Veal
For more than 40 years Sobeval has worked with small farmers and some 500 small, independent breeders throughout France. The company is headquartered in Southwest France, a region bound by the Pyrenees, the Atlantic and the Mediterranean and best known for producing foie gras, truffles and Bordeaux wines.

Sobeval Premium French Veal is fabricated by French butchers to the exacting standards of French chefs. Cross-bred for flavor and consistency, and milk-fed for a whiter color, this is the tenderest veal you can buy. A product designed for the world’s best restaurants can now be on your dinner table too.


6 individually vacuum sealed boneless striploins, approximately 3 lbs. each (about 17 lbs.)


  • Born, raised & processed in France
  • Cross-bred for consistency and flavor
  • Higher percentage of milk for whiter meat
  • No GMOs, antibiotic growth hormones or sub-therapeutic antibiotics
  • Processed at 6 months for maximum tenderness
  • Graded on color, carcass weight, musculature, fat level & pH
  • Expert French butchering
  • Blast frozen to lock in the optimal aging
  • Halal



Store frozen veal boneless striploins in your freezer until you're ready to use them, then thaw only as much as you plan on cooking.

Thawing Tips

The delicate flavor of this milk-fed French veal lends itself to a rich French sauce, like a red wine reduction bolstered with demiglace, or an earthy mushroom cream sauce. It also can be simply adorned with olive oil, lemon, and herbs. .

Recommended Internal Cooking Temp:
Medium-Rare/Medium 140°-150°

How to Make Veal Demiglace
Veal Recipes

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