Veal butt tenderloins are small roasts cut from the fattest end of the tenderloin, an oblong muscle that runs along the rear portion of the spine. Because it is little used, the muscle is extremely tender. Auguste Escoffier, the illustrious French chef of the late 19th and early 20th century, named this cut after Chateaubriand, the classic French steak dish that typically serves two for which it was commonly used.
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.
