Sobeval Premium French Veal

Exceptional milk-fed veal, born, raised, and butchered in France.

Sobeval has been producing veal for more than 40 years. In collaboration with small farmers and independent breeders across France, they raise premium, milk-fed veal with a whiter color, exquisite texture, and delicate flavor. It’s the most tender veal you can buy.

15 Products
Milk-fed French Veal Marrow Bones
Approximately 50 lbs.
Milk-fed French Veal Boneless Top Sirloin
5 top sirloins (approximately 15 lbs.)
Milk-fed French Veal Hindshank Osso Bucco
6 osso bucco hindshanks (approximately 12 lbs.)
Milk-fed French Veal Porterhouse Chops
10 porterhouse chops (approximately 10 lbs.)
Milk-fed French Veal Frenched Rib Chops for Milanese
20 rib chops (approximately 15 lbs.)
Milk-fed French Veal Frenched Rib Chops
12 rib chops (approximately 9 lbs.)
Milk-fed French Veal Center-cut Hindshanks
5 hindshanks (approximately 15 lbs.)
Milk-fed French Veal Boneless Striploins
4 striploins (approximately 12 lbs.)
Milk-fed French Veal Top Round Cutlets
60 cutlets (approximately 18 lbs.)
Milk-fed French Veal Boneless Striploin, silverskin off
6 striploins (approximately 17 lbs.)
Milk-fed French Leg Cutlets
30 cutlets (approximately 9 lbs.)
Milk-fed French Veal Butt Tenderloins
10 butt tenderloins (approximately 14 lbs.)
Milk-fed French Veal Flanks
9 flanks (approximately 32 lbs.)
Milk-fed French Veal Cap Off Top Round
5 top rounds (approximately 15 lbs.)
Milk-fed French Veal 6-bone Racks
2 veal racks (approximately 12 lbs.)
Out of Stock

The Most Tender Milk-fed Veal Comes from Sobeval

Southwest France, an area rimmed by the Pyrenees, the Atlantic and the Mediterranean, is not only the source of foie gras, truffles, and Bordeaux wines, but also superb veal.

In France, cattle are bred specifically to produce veal, a mainstay of French cuisine. To enhance flavor and consistency, Sobeval crossbreeds Holstein dairy cows with bulls from prized breeds such as, Blonde Aquitaine, Charolais, Blanc Bleu, Limousin, Aubrac, and Salers.

Sobeval veal calves drink only mother's milk in their first weeks. Later, their diet consists of 65% milk powder (higher than most calves) and 35% corn, hay, and other grain. Whiter, more tender meat is the result.

Sobeval harvests their veal at 6 months, compared with the industry standard of 7-8 months. The younger the animal, the more tender the meat. Sobeval selects their premium wholesale veal based on color, weight, musculature, fat content and pH. Butchered to meet the culinary requirements of France's most discerning chefs and blast frozen to preserve optimal aging, Sobeval's wholesale cuts of veal meet the highest gastronomic standards. Top chefs appreciate the difference. You will too.

Milk-fed Veal: An Epicurean Delight

Veal has a long history in European cuisine. In some countries, veal is a by-product of the dairy industry, which needs a market for male calves. However, in France and other European countries, veal is bred for its meat, and the meat from milk-fed veal is the most highly regarded.

Milk-fed veal comes from young calves raised on a diet with a high percentage of milk, which results in exceptionally tender meat. Veal's tenderness is ideal for dishes where texture is crucial, such as carpaccio or tartare.

The pale color of milk-fed veal can be visually appealing on the plate and adds a touch of elegance to any dish. The mild flavor of milk-fed veal provides a blank canvas for culinary creativity, allowing cooks to experiment with various seasoning and cooking methods. Milk-fed veal can be prepared in numerous ways, including grilling, roasting, sautéing, and braising. It is versatile enough to adapt to a wide range of cuisines, from classic French to modern fusion.

Raising milk-fed veal has been controversial in the past, but modern farming practices and enlightened farmers are producing milk-fed veal humanely, with calves raised in more spacious, comfortable environments and fed a balanced diet that includes milk.

Frequently Asked Questions About Beef

It's really a matter of taste preference. Both meats tend to be quite tender as they are harvested from young calves, usually less than 8 months old. Milk-fed veal consume a large amount of powdered milk in their diet, so the meat is paler in color, and more delicately flavored. Grain-fed veal has a rosier color and tastes a bit more robust.

The USDA considers all livestock animals (such as beef, veal, and pork) to be red meat because of the high level of myoglobin in their muscles. Myoglobin is what gives fresh meat its red color. Poultry and seafood contain less myoglobin, thus are considered white meats.

Veal is a lean meat, so you want to cook it with a little fat, and you want to take care not to over-cook it. Grilling or pan-searing are best for steaks, chops, and veal tenderloin. Veal short ribs and shanks do best simmered or braised. Veal cutlets cook very quickly, especially if they are pounded thin. Sauté cutlets in oil or butter for just one or two minutes per side.

Where to Buy Veal Wholesale

Buy veal wholesale cuts of veal online at Marx Foods. Our milk-fed French veal is just one option. We also carry Canadian grain-fed veal from Le Québécois, and petite veal racks from New Zealand. If you are looking to buy bulk veal, or other premium quality specialty meats, make Marx Foods your first stop.