Fine, delicate meat

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