Quebec milk-fed veal has a reputation that is second to none. Its delicacy and its tenderness make it meat that is often associated with special occasions. Yet, many veal cuts are well adapted to every day cooking and you do not have to spend a fortune to enjoy it!
A matter of cut

As for all meat, many Quebec milk-fed veal cuts are sold at a price that is more than affordable, varying from $0.75 to $2.90 per serving:

  • Ground veal
  • Blade roast
  • Shank
  • Veal stewing cubes
  • Shoulder roast
  • Deboned brisket


The butcher, your ally!

If a cut of Quebec milk-fed veal is not on the meat counter, do not hesitate to ask your butcher. He will be happy to prepare it for you. In addition, he will share his helpful cooking tips so you can cook your dishes to perfection.



Compare the cost per serving

Before choosing economical meat cuts, it is essential to take into account the loss associated with the presence of bones and skin. The cost per serving represents the cost of edible meat. *
In this regard, milk-fed veal is advantageous as it is extra lean, which increases the number of serving per kilo compared to other meat that have skin or more fat. For example, 1 kg (2lb) of Quebec milk-fed veal stewing cubes, despite its higher price per kilo, gives 4 times the quantity of edible meat than the same quantity of whole chicken.

* According to the Canadian food guide to healthy eating, a portion of meat corresponds to 120 g (4 oz) of skinless and deboned raw meat.

Some examples…
Meat cut
Approximate cost per kilo
Quantity of servings per kilo
Cost per serving
Quebec milk-fed veal blade roast
$10.30
4
$2.58
Whole chicken
$4.50
2
$2.25
Quebec milk-fed veal stewing cubes
$13.00
8
$1.63
Deboned and skinless chicken breasts
$13.00
8
$1.63





A matter of cooking

Quebec milk-fed veal economical cuts are as nutritious as the more expensive cuts. They are also as lean. As for other meat, these cuts are sometimes less tender. Prepared according to the appropriate cooking method, the meat can be tender and juicy. Cooked slowly in a broth with herbs and spices, Quebec milk-fed veal makes tasty meals, worthy of fine gourmets!!


To give a special touch to your recipes, add a bit of fruit juice, beer or wine in your simmered dishes.



Properly storing meat!

  • Avoid freezing meat directly in its original wrap, unless you plan to use it in the coming weeks. Otherwise, wrap meat in airtight freezer bags from which the maximum amount of air should be removed.
  • On the bag, write the name of the cut as well as the date it was placed in the freezer. Always use the oldest meat first.
  • Remember that meat must be thawed in the refrigerator or the microwave oven in order to avoid multiplication of microorganisms, which can cause food poisoning.
    .

Storage time of veal
 
Refrigerator
4 ºC (40 ºF)
Freezer
-18 ºC (0 ºF)
Variety meats
(liver, kidneys, etc.)		 1 to 2 days 3 to 4 months
Ground veal 1 to 2 days 3 to 4 months

Fresh veal

 1 to 2 days 6 to 9 months
Cooked veal, without sauce 3 to 4 days 4 to 6 months
Cooked veal, with sauce 3 to 4 days 4 months



It is so simple to save!

Choosing the opportunity…
Planning meals ahead according to weekly sales constitutes the best way to eat a great variety of food while saving money. Take advantage of specials to buy an additional quantity of veal.

A portion is…
The Canadian food guide to healthy eating recommends eating 2 to 3 servings of meat or meat substitutes every day. According to the Guide, a serving of cooked meat corresponds to the size of a deck of cards (approximately 90 g / 3 oz). .

Ground veal is economical
Make a change by cooking ground Quebec milk-fed veal. It represents a healthy and original alternative in the preparation of dishes using ground meat. As it is lean, it does not “melt” in the pan. Adding a little bit of vegetable juice, broth or grated cheese in the preparation of burgers or meatballs makes milk-fed veal more juicy and easier to handle.

Delicious leftovers
Leftovers of Quebec milk-fed veal make excellent meals for the following day.

  • They easily replace cold cuts in sandwiches.
  • They are fabulous in a pasta dish or in vegetable rice.
  • They are delicious in salads.