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Milk-fed French Veal Boneless Striploins

4 striploins (approximately 12 lbs.) | Free Shipping

Boneless veal striploin is among veal’s most desirable cuts, and Sobeval milk-fed premium French veal is Europe’s finest veal. A lean muscle, highly prized for its tenderness, delicate flavor, and versatility, veal striploin is often cut into chops, cutlets, or medallions. It also can be roasted whole and carved at the table.

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.


4 striploins (approximately 12 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 striploins in your freezer until you're ready to use them, then thaw only as much as you plan on cooking.

Thawing Tips

This milk-fed French veal has a delicate richness that pairs beautifully with any classic veal sauce, such as a red wine sauce bolstered with demiglace, a madeira-spiked mushroom sauce, or an herb-laced cream sauce. This French veal is also exquisite simply finished with a little olive oil, lemon, and rosemary.

Before cooking, trim any silver skin then slice into chops or cutlets, or roast it whole. Thick chops are best seared in a hot pan on each side in a hot skillet then finished in a 350°F oven until it has almost reached your desired internal temperature. Before slicing, allow the chops to rest for a few minutes on a clean plate, and they’ll continue to carry-over cook the last few degrees.

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

How to Make Veal Demiglace
Veal Recipes

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