Quebec milk-fed veal

Breeding Quebec milk-fed veal began in the 80s. Since it's fed only milk until 20 weeks of age, its meat conserves a delicate texture and exceptional tenderness.

You'll find Quebec milk-fed veal in the meat department.

Quebec Milk-Fed Veal at a glance

Meat from young animals which guarantees tenderness
Very mild flavour because it contains less iron than grain-fed veal
Very pale pink, almost white meat
Leaner than beef

Gourmet tips for enjoying veal

Scatter cheese, fresh herbs, pesto or sundried tomato on the veal juste before you serve it.
Serve Quebec milk-fed veal with vegetables skewers.
Ground veal is practical for making meatballs. Make a big batch and freeze them, and then you can serve them in soup, with pasta, and in sandwiches.

Cooking guide

Veal dishes are classic in French and Italian cuisine, so there are numerous veal recipes to make again and again. Don't be afraid to put a new spin on a classic. Veal giblets are also great to eat - essential if you’re adventurous.

Basic cooking advice

Tender, lean meat that has a tendency to dry out when cooked over very high heat, so it’s best to wrap it fat and baste it often
Opt to cook it over low heat
Internal temperatures: rare is 63 °C (145 °F), medium is 70°C (160°F), and well-done is 77°C (170°F)

	Covered or uncovered	Direct or indirect heat	Cooking time (minutes/side)	Internal temperature when done	Temperature	Cooking surface
Stuffed veal cutlet	Veal chop	Direct	4-5	70 °C (160 °F)	medium	On the grill
Stuffed veal cutlet rosette	Veal chop	Direct	4-5	70 °C (160 °F)	medium	In a grilling basket
Veal medallion	Veal chop	Direct	3-4	70 °C (160 °F)	medium	On the grill
Veal chop	Veal chop	Direct	2-3	70 °C (160 °F)	medium	On the grill