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Veal

Meat & Poultry

Veal is the delicately flavoured, fine-textured meat of a young calf. Younger, milk-fed calves typically produce mild, soft meat, while older, grain-fed calves provide chewier, more flavourful meat. Veal is often enjoyed in thin cutlets called scaloppini, cut from the leg or loin. Try using veal scaloppini for Veal Parmigiana, or braise veal shanks in white wine, tomatoes, garlic, and other seasonings to make the popular Italian dish Osso Buco.

Montpak Grain Fed Veal Loin Chops (0.27 kg )

0.27kg approx.
$38.75 per kg

Montpak Grain-Fed Veal Liver, Slice (0.29 kg )

0.29kg approx.
$41.20 per kg

Montpak Grain-Fed Veal Osso Bucco (0.36 kg )

0.36kg approx.
$38.75 per kg

Montpak's Lean Ground Veal is a delectable offering that can elevate your everyday recipes to new heights, serving up a unique twist to your favourite spaghetti or meatloaf. Enjoy the inherent pleasure of cooking with Montpak's lean ground veal, where fine dining meets home cooking.

Montpak Lean Ground Veal - 454.0 G

Canadian grain-fed veal scallopini is a popular dish made with thinly sliced cuts of veal that are pounded thin, lightly seasoned, and then quickly sautéed in a hot pan. The veal used in this dish comes from young, grain-fed calves that are raised in a controlled environment to ensure the meat is tender, lean, and flavorful. To prepare Canadian grain-fed veal scallopini, the meat is typically pounded to a uniform thickness of about 1/4 inch or less, which helps to tenderize the meat and ensure it cooks quickly and evenly. The scallopini is then seasoned with salt and pepper, and sometimes coated in flour before being sautéed in a hot pan with butter or oil until browned on both sides. The dish can be served with a variety of sauces, such as lemon-butter sauce or a rich mushroom sauce. It is often accompanied by a side of vegetables or pasta, making for a well-rounded meal. Overall, Canadian grain-fed veal scallopini is a delicious and elegant dish that showcases the tenderness and flavor of this premium cut of meat. Here's a recipe for a classic Italian-style veal sandwich: Ingredients: 4 veal cutlets, pounded thin 1 cup all-purpose flour 2 teaspoons garlic powder 2 teaspoons dried oregano Salt and black pepper to taste 2 eggs, beaten 1/4 cup milk 2 cups panko breadcrumbs Vegetable oil, for frying 4 ciabatta or hoagie rolls 1 cup marinara sauce 4 slices mozzarella cheese 1/4 cup chopped fresh parsley Instructions: In a shallow bowl, mix together the flour, garlic powder, oregano, salt, and pepper. In another shallow bowl, whisk together the eggs and milk. Place the panko breadcrumbs in a third shallow bowl. Dip each veal cutlet in the flour mixture, shaking off any excess. Then dip it into the egg mixture, and finally coat it in the breadcrumbs. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Add the veal cutlets and cook for 2-3 minutes per side, or until golden brown and crispy. Drain on a paper towel-lined plate. Preheat the oven to 350°F. Slice the ciabatta or hoagie rolls in half and place them on a baking sheet. Toast in the oven for 5-7 minutes, or until lightly browned. Heat the marinara sauce in a small saucepan over medium heat. To assemble the sandwiches, place a veal cutlet on the bottom half of each roll. Spoon some marinara sauce over the veal, then top with a slice of mozzarella cheese. Place the sandwiches back in the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly. Sprinkle with chopped parsley and serve hot. Enjoy your delicious Italian-style veal sandwich!

Ontario Grain Fed Veal Inside Scallopini (0.14 kg )

0.14kg approx.
$36.35 per kg

A Canadian grain fed veal loin chop is a thick, bone-in cut of meat taken from the loin of a young calf. The meat is lean and tender, with a delicate flavor and a pale pink color. The loin chop is typically cut about 1 to 1.5 inches thick and can be grilled, broiled, or pan-fried. Canadian veal is known for its high quality, consistency in quality and texture, making it a popular choice among chefs and home cooks alike. Ingredients: 4 Canadian veal loin chops (about 1 to 1.5 inches thick) 2 tablespoons olive oil 1 tablespoon dried thyme 1 tablespoon dried rosemary 1 tablespoon garlic powder Salt and black pepper to taste Instructions: Preheat your grill to medium-high heat (about 375-400°F). In a small bowl, mix together the olive oil, thyme, rosemary, garlic powder, salt, and pepper. Brush both sides of the veal chops with the herb mixture. Place the veal chops on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F (use a meat thermometer to check). Remove the veal chops from the grill and let them rest for a few minutes before serving. Serve the veal chops with your favorite BBQ side dishes, such as grilled vegetables or a potato salad. Enjoy your delicious grilled Ontario veal loin chops!

Ontario Grain Fed Veal Loin Chops (0.44 kg )

0.44kg approx.
$38.75 per kg

Grain-fed veal Osso Bucco is a classic Italian dish made with tender veal shanks that are slowly braised in a flavorful sauce until the meat is falling off the bone. The dish is typically served with gremolata, a mixture of garlic, lemon zest, and parsley, which adds a fresh, bright flavor to the rich, savory meat. The veal shanks used in Osso Bucco are typically cut from the hind leg of the calf and are about 1.5 to 2 inches thick. The shanks contain a marrow bone, which adds flavor and richness to the dish during the slow cooking process. To prepare Osso Bucco, the veal shanks are first browned in a hot pan with onions, carrots, and celery, which creates a flavorful base for the sauce. The shanks are then placed in a pot with tomatoes, beef broth, white wine, and a variety of herbs and spices, such as bay leaves, thyme, and rosemary. The mixture is simmered for several hours until the meat is tender and falling off the bone. Osso Bucco is typically served with a side of risotto or polenta, which helps to soak up the rich, flavorful sauce. The gremolata is sprinkled over the top of the dish just before serving, which adds a fresh, bright note to the hearty, savory meat. Overall, grain-fed veal Osso Bucco is a delicious and comforting dish that is perfect for a special occasion or a cozy dinner at home. Its rich flavor and tender texture are sure to impress even the most discerning palates. Here's a recipe for a classic Osso Bucco with veal shank: Ingredients: 4 veal shanks, about 1.5 inches thick 1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup olive oil 1 large onion, chopped 2 carrots, chopped 2 stalks celery, chopped 4 garlic cloves, minced 1 cup dry white wine 2 cups beef broth 1 can (14 oz) crushed tomatoes 2 bay leaves 1 teaspoon dried thyme 1 teaspoon dried rosemary Gremolata (optional): 1/4 cup chopped fresh parsley 2 garlic cloves, minced 1 teaspoon grated lemon zest Instructions: Preheat your oven to 350°F. In a shallow dish, mix together the flour, salt, and black pepper. Dredge the veal shanks in the flour mixture, shaking off any excess. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the veal shanks on both sides, about 3-4 minutes per side. Remove the shanks from the pot and set them aside. Add the onion, carrots, celery, and garlic to the pot and sauté for 5 minutes, or until the vegetables are softened. Pour in the white wine, beef broth, and crushed tomatoes, and stir to combine. Add the bay leaves, thyme, and rosemary to the pot, and bring the mixture to a boil. Return the veal shanks to the pot, spooning the sauce over the top. Cover the pot with a lid and place it in the preheated oven. Bake for 2-3 hours, or until the veal shanks are very tender and falling off the bone. In a small bowl, mix together the parsley, garlic, and lemon zest to make the gremolata, if using. To serve, remove the bay leaves from the pot and spoon the veal shanks and sauce onto plates. Sprinkle the gremolata over the top of the veal shanks, if using. Serve hot with your choice of side dishes, such as risotto, polenta, or roasted vegetables. Enjoy your delicious and hearty veal shank Osso Bucco!

Ontario Grain Fed Veal Shank Osso Bucco (0.98 kg )

0.98kg approx.
$29.05 per kg

A simple start to a satisfying meal, these tender veal meatballs are already seasoned and shaped. Let them simmer in a rich tomato sauce for a classic pasta night, or bake them for a quick and filling meatball sub. Simply pan-fry or oven-bake from the package until cooked through.

Seasoned Veal Meatballs (0.46 kg )

0.46kg approx.
$30.25 per kg

Delicate in flavour and exceptionally tender, these grain-fed veal cutlets offer a refined base for many classic dishes. Create a traditional Wiener Schnitzel by pan-frying until golden brown, or prepare a zesty veal piccata with lemon and capers for a quick, elegant dinner. The thin cut ensures a fast cooking time, perfect for serving alongside fresh pasta or roasted potatoes.

Veal Inside Round Cutlet, Grain Fed (0.41 kg )

0.41kg approx.
$60.60 per kg

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Your Independent Grocer

Montpak Grain Fed Veal Loin Chops

$10.46each (est.)

Montpak Grain-Fed Veal Liver, Slice

$11.94each (est.)

Montpak Grain-Fed Veal Osso Bucco

$13.95each (est.)

Montpak Lean Ground Veal - 454.0 G

$14.25

Ontario Grain Fed Veal Inside Scallopini

$5.08each (est.)

Ontario Grain Fed Veal Loin Chops

$17.05each (est.)

Ontario Grain Fed Veal Shank Osso Bucco

$28.46each (est.)

Seasoned Veal Meatballs

$13.91each (est.)

Veal Inside Round Cutlet, Grain Fed

$24.84each (est.)