Grain-fed Veal, a Delicious, Extra-lean Meat!
Did you know that grain-fed
veal was leaner than other meats? A recognized extra-lean meat, it
is an excellent source of vitamin B12, zinc, magnesium and iron.
Discover new recipes ...
A recognized extra-lean meat, it is an excellent source of vitamin B12, zinc, magnesium and iron.
Quebec grain-fed veal, an industry that began in the 1980s, is the first meat industry in Quebec to adopt a certification and traceability program. The certification program provides a guarantee as to a product’s origin and ensures consistent product quality. Raised on corn, a widely-cultivated grain in this part of the country, grain-fed veal is affordably priced so that consumers can enjoy it.
Veal is a delicate, fine-textured meat. As a rule, it should be browned before cooking to lock in the meat’s juices, after which slow cooking on low heat will bring out its full, sweet succulence.
For perfect roasts, insert a meat thermometer in the centre of the cut. When the thermometer reads 160˚F/70˚C, the veal is done to perfection. Take the roast out a few degrees shy of this and let it stand before serving; its temperature will rise a few degrees.
Vary your menu with versatile ground veal. Hamburgers, meatloaf, croquettes... the possibilities are endless!
- Cannelloni stuffed with grain-fed veal and fresh goat cheese
- Grain-fed veal blanquette made with beer and glazed onions
- Grain-fed veal chops almandine
- Grain-fed veal pannequet stuffed with provolone