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  • **** 10% Discount, Frozen, Spectacular Summer Cookout Combo Package; Le Quebecois(R) Brand, Veal, Hind Shanks Cross Cut (Osso Bucco), 2″ Thickness, Bone In, Canada: 3 Each, 10 Pound Case (30 Pounds), Average $10.57 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$

    • *** Special Order ***: Frozen, Le Quebecois® Brand, Product of Canada, Veal, Cross Cut Hind Shank (Osso Bucco), 2″ Thickness, Bone In: 3 Each, 10 Pound Case (30 Pounds) @ Average $10.57 per Pound ~ $317.00
    • *** Average Price per Pound Reduced from $11.76 to $10.57 ****
    • Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive, Especially Milk Fed
    • Use or Keep Cry-O-Vac Bag Frozen at -4° F or Below
    • Le Quebecois® Is the 1st Veal Program to Combine USDA Approved All Natural Status, Humane Animal Husbandry, Full Traceability, & Sustainable Farming Practices:
    • The Monteregie Region of Quebec is Located in the Foothills Agricultural Area of Quebec, which Produces the Finest Quality of Veal ever Consumed
    • The Young Calves are Quebec Certified Grain Fed: Corn & Whole Grains, Milk, No Antibiotics, No Artificial Hormones, No Ruminant Proteins, & Unlimited Fresh Water
    • Their Canadian Farmers Follow the European Model of The 5 Freedoms: Freedom from Hunger & Thirst; Discomfort; Pain, Injury, & Disease; To Express Normal Behaviour; & Freedom from Fear & Distress
    • Cooking Method: Skillet- Dry Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
    • *** DO NOT OVERCOOK ***
    • *** VEAL IS EXTREMELY TENDER, DO NOT TRIM FAT ***
    • Room Temperature 30 Minutes & Heat 1 Tablespoon Extra Virgin Olive or Grapeseed Oil in Stock Pot on Medium Heat until Hot
    • Brown Hind Shanks in Pan on Stove, Turning Occasionally & Adding Oil as Needed
    • Remove Shanks from Pan & Season with Salt/ Pepper, as Desired
    • Add Carrots, Celery, Onions to Stock Pot & Stir 5 Minutes or Vegetables are Quite Tender
    • Braise 2 – 4 Hours or until Browned Bits Attached to Stock Pot are Dissolved
    • Continue to Cook 5 – 8 Minutes or until Most of Liquid has Evaporated
    • Stirring occasionally, Adding Diced Tomatoes & Coconut Juice
    • Return Shanks to Stock Pot Bring to a Rolling Boil & Reduce Heat, Simmer 1 – 2 hours
    • Heat until Fork-Tender to Internal Temperature of 145° F, Medium Rare or Desired Doneness
    • Remove Veal Shanks, Drain in Colander, Transfer to Platter, & Pat Dry with Paper Towels
    • Sprinkle with Basil, Marjoram, Oregano, & Rosemary
    • Keep Warm under Wrapped Foil for 5 Minutes for Tenderness Enjoyment
    • Remove Foil & Serve Osso Bucco with Marinara Sauce over Saffron Risotto or Ziti Pasta
    • Cut Cross Shanks at 45° Angle for Incredible Juiciness
    $317.00$352.80
  • **** 15% Discount, Frozen, Spectacular Summer Cookout Combo Package; Le Quebecois(R) Brand, Veal, Hind Shanks Cross Cut (Osso Bucco), 2″ Thickness, Bone In, Canada: 5 Each, 10 Pound Case (50 Pounds), Average $9.98 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
      $$$ BUY 2 COMBO PACKS $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
      $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$


    • *** Special Order ***: Frozen, Le Quebecois® Brand, Product of Canada, Veal, Cross Cut Hind Shank (Osso Bucco), 2″ Thickness, Bone In: 5 Each, 10 Pound Case (50 Pounds) @ Average $9.98 per Pound ~ $499.00
    • *** Average Price per Pound Reduced from $11.76 to $9.98 ****
    • Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive, Especially Milk Fed
    • Keep Cry-O-Vac Bag Frozen at -4° F or Below
    • Le Quebecois® Is the 1st Veal Program to Combine USDA Approved All Natural Status, Humane Animal Husbandry, Full Traceability, & Sustainable Farming Practices:
    • The Monteregie Region of Quebec is Located in the Foothills Agricultural Area of Quebec, which Produces the Finest Quality of Veal ever Consumed
    • The Young Calves are Quebec Certified Grain Fed: Corn & Whole Grains, Milk, No Antibiotics, No Artificial Hormones, No Ruminant Proteins, & Unlimited Fresh Water
    • Their Canadian Farmers Follow the European Model of The 5 Freedoms: Freedom from Hunger & Thirst; Discomfort; Pain, Injury, & Disease; To Express Normal Behaviour; & Freedom from Fear & Distress
    • Cooking Method: Skillet- Dry Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
    • *** DO NOT OVERCOOK ***
    • *** VEAL IS EXTREMELY TENDER, DO NOT TRIM FAT ***
    • Room Temperature 30 Minutes & Heat 1 Tablespoon Extra Virgin Olive or Grapeseed Oil in Stock Pot on Medium Heat until Hot
    • Brown Hind Shanks in Pan on Stove, Turning Occasionally & Adding Oil as Needed
    • Remove Shanks from Pan & Season with Salt/ Pepper, as Desired
    • Add Carrots, Celery, Onions to Stock Pot, Stir 5 Minutes or Vegetables are Quite Tender
    • Braise 2 – 4 Hours or until Browned Bits Attached to Stock Pot are Dissolved
    • Continue to Cook 5 – 8 Minutes or until Most of Liquid has Evaporated
    • Stirring occasionally, Adding Diced Tomatoes & Coconut Juice
    • Return Shanks to Stock Pot Bring to a Rolling Boil & Reduce Heat, Simmer 1 – 2 hours
    • Heat until Fork-Tender to an Internal Temperature of 145° F, Medium Rare or Desired Doneness
    • Remove Veal Shanks, Drain in Colander, Transfer to Platter, & Pat Dry with Paper Towels
    • Sprinkle with Basil, Marjoram, Oregano, & Rosemary
    • Keep Warm under Wrapped Foil for 5 Minutes, for Tenderness Enjoyment
    • Remove Foil & Serve Osso Bucco with Marinara Sauce over Saffron Risotto or Ziti Pasta
    • Cut Cross Shanks at 45° Angle for Incredible Juiciness
    $499.00$588.00
  • **** 12% Discount, Frozen, Spectacular Summer Cookout Combo Package; Le Quebecois(R) Brand, Veal, Hind Shanks Cross Cut (Osso Bucco), 2″ Thickness, Bone In, Canada: 4 Each, 10 Pound Case (40 Pounds), Average $10.33 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
      $$$ BUY 2 COMBO PACKS $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
      $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$


    • *** Special Order ***: Frozen, Le Quebecois® Brand, Product of Canada, Veal, Cross Cut Hind Shank (Osso Bucco), 2″ Thickness, Bone In: 4 Each, 10 Pound Case (40 Pounds) @ Average $10.33 per Pound ~ $413.00
    • *** Average Price per Pound Reduced from $11.76 to $10.33 ***
    • Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive, Especially Milk Fed
    • Keep Cry-O-Vac Bag Frozen at -4° F or Below
    • Le Quebecois® Is the 1st Veal Program to Combine USDA Approved All Natural Status, Humane Animal Husbandry, Full Traceability, & Sustainable Farming Practices:
    • The Monteregie Region of Quebec is Located in the Foothills Agricultural Area of Quebec, which Produces the Finest Quality of Veal ever Consumed
    • The Young Calves are Quebec Certified Grain Fed: Corn & Whole Grains, Milk, No Antibiotics, No Artificial Hormones, No Ruminant Proteins, & Unlimited Fresh Water
    • Their Canadian Farmers Follow the European Model of The 5 Freedoms: Freedom from Hunger & Thirst; Discomfort; Pain, Injury, & Disease; To Express Normal Behaviour; & Freedom from Fear & Distress
    • Cooking Method:  Skillet- Dry Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
    • *** DO NOT OVERCOOK ***
    • *** VEAL IS EXTREMELY TENDER, DO NOT TRIM FAT ***
    • Room Temperature 30 Minutes & Heat 1 Tablespoon Extra Virgin Olive or Grapeseed Oil in
    • Stock Pot on Medium Heat until Hot
    • Brown Hind Shanks in Pan on Stove, Turning Occasionally & Adding Oil as Needed
    • Remove Shanks from Pan & Season with Salt/ Pepper, as Desired
    • Add Carrots, Celery, Onions to Stock Pot & Stir 5 Minutes or Vegetables are Quite Tender
    • Braise 2 – 4 Hours or until Browned Bits Attached to Stock Pot are Dissolved
    • Continue to Cook 5 – 8 Minutes or until Most of Liquid has Evaporated
    • Stirring occasionally, Adding Diced Tomatoes & Coconut Juice
    • Return Shanks to Stock Pot Bring to a Rolling Boil & Reduce Heat, Simmer 1 – 2 hours
    • Heat until Fork-Tender to an Internal Temperature of 145° F, Medium Rare or Desired Doneness
    • Remove Veal Shanks, Drain in Colander, Transfer to Platter, & Pat Dry with Paper Towels
    • Sprinkle with Basil, Marjoram, Oregano, & Rosemary
    • Keep Warm under Wrapped Foil for 5 Minutes, for Tenderness Enjoyment
    • Remove Foil & Serve Osso Bucco with Marinara Sauce over Saffron Risotto or Ziti Pasta
    • Cut Cross Shanks at 45° Angle for Incredible Juiciness
    $413.00$470.40
  • **** 8% Discount, Frozen, Spectacular Summer Cookout Combo Package; Le Quebecois(R) Brand, Veal, Hind Shank Cross Cut (Osso Bucco), 2″ Thickness, Bone In, Canada: 2 Each, 10 Pound Box (20 Pounds), Average $10.80 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$

    • *** Special Order ***:  Frozen, Le Quebecois® Brand, Product of Canada, Veal, Cross Cut Hind Shank (Osso Bucco), 2″ Thickness, Bone In: 2 Each, 10 Pound Case (20 Pounds) @ Average $10.80 per Pound ~ $216.00
    • *** Average Price per Pound Reduced from $11.76 to $10.80 ****
    • Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive, Especially Milk Fed
    • Keep Cry-O-Vac Bag Frozen at -4° F or Below
    • Le Quebecois® Is the 1st Veal Program to Combine USDA Approved All Natural Status, Humane Animal Husbandry, Full Traceability, & Sustainable Farming Practices:
    • The Monteregie Region of Quebec is Located in the Foothills Agricultural Area of Quebec, which Produces the Finest Quality of Veal ever Consumed
    • The Young Calves are Quebec Certified Grain Fed: Corn & Whole Grains, Milk, No Antibiotics, No Artificial Hormones, No Ruminant Proteins, & Unlimited Fresh Water
    • Their Canadian Farmers Follow the European Model of The 5 Freedoms: Freedom from Hunger & Thirst; Discomfort; Pain, Injury, & Disease; To Express Normal Behaviour; & Freedom from Fear & Distress
    • Cooking Method:  Skillet- Dry Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
    • *** DO NOT OVERCOOK ***
    • *** VEAL IS EXTREMELY TENDER, DO NOT TRIM FAT ***
    • Room Temperature 30 Minutes & Heat 1 Tablespoon Extra Virgin Olive or Grapeseed Oil in Stock Pot on Medium Heat until Hot
    • Brown Hind Shanks in Pan on Stove, Turning Occasionally & Adding Oil as Needed
    • Remove Shanks from Pan & Season with Salt/ Pepper, as Desired
    • Add Carrots, Celery, Onions to Stock Pot & Stir 5 Minutes or Vegetables are Quite Tender
    • Braise 2 – 4 Hours or until Browned Bits Attached to Stock Pot are Dissolved
    • Continue to Cook 5 – 8 Minutes or until Most of Liquid has Evaporated
    • Stirring occasionally & Adding Diced Tomatoes & Coconut Juice
    • Return Shanks to Stock Pot Bring to a Rolling Boil & Reduce Heat, Simmer 1 – 2 hours
    • Heat until Fork-Tender to an Internal Temperature of 145° F, Medium Rare or Desired Doneness
    • Remove Veal Shanks, Drain in Colander, Transfer to Platter, & Pat Dry with Paper Towels
    • Sprinkle with Basil, Marjoram, Oregano, & Rosemary
    • Keep Warm under Wrapped Foil for 5 Minutes, for Tenderness Enjoyment
    • Remove Foil & Serve Osso Bucco with Marinara Sauce over Saffron Risotto or Ziti Pasta
    • Cut Cross Shanks at 45° Angle for Incredible Juiciness
    $216.00$235.20

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