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  • **** 9% Discount, Frozen, Spectacular Summer Cookout Combo Package; Veal, Leg, 3 Piece Cut: Bottom/ Hip/ Sirloin (BHS), Boneless, USA: 2 Each, 5 Pound Box, Average $8.20 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$

    • *** Special Order ***: Frozen, Leg Primal Cut: Veal, Bottom/ Hip/ Sirloin (BHS) 3 Piece Cut, Boneless, USA: 2 Each, 5 Pound Box (10 Pounds) @ Average $8.20 per Pound ~ $82.00:
    • *** Average Price per Pound Reduced from $9.01 to $8.20 ***
    • Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive
    • Use or Keep Cry-O-Vac Bag Frozen at -4° F or Below
    • 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 LEAN, DO NOT TRIM FAT ***
    • Room Temperature 30 Minutes & Cook Assorted Leg Cuts 3 – 6 Minutes per Side
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Cover with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
    • Remove Foil & Cut Veal Leg Cutlets at 45° Angle for Incredible Juiciness
    $82.00$90.10
  • **** 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
  • **** 15% Discount, Frozen, Spectacular Summer Cookout Combo Package; Veal, Scallopini/ Wiener Schnitzel (Thinly Sliced Veal Cutlet), Boneless: 5 Each, 5 Pound Box (25 Pounds), Average $13.72 per Pound ****

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

    • *** Special Order ***:  Frozen, Leg Primal Cut: Veal, Scallopini/ Wiener Schnitzel (Thinly Sliced Veal Cutlet), Boneless:  5 Each, 5 Pound Box (25 Pounds) @ Average $13.72 per Pound ~ $343.00
    • *** Average Price per Pound Reduced from $16.13 to $13.72 ***
    • Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive
    • Keep Cry-O-Vac Bag Frozen at -4° F or Below
    • 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 LEAN, DO NOT TRIM FAT ***
    • Room Temperature 30 Minutes & Sear Veal Wiener Schnitzel  3 – 6 Minutes per Side
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Cover with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
    • Remove Foil & Cut Veal Scallopini Thin Leg Cutlets at 45° Angle for Incredible Juiciness
    $343.00$404.50
  • **** 13% Discount, Frozen, Spectacular Summer Cookout Combo Package; Veal, Scallopini/ Wiener Schnitzel (Thinly Sliced Veal Cutlet), Boneless: 4 Each, 5 Pound Box (20 Pounds), Average $14.05 per Pound ****

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

    • *** Special Order ***:  Frozen, Leg Primal Cut: Veal, Scallopini/ Wiener Schnitzel (Thinly Sliced Veal), Boneless: 4 Each, 5 Pound Box (20 Pounds) @ Average $14.05 per Pound ~ $281.00
    • *** Average Price per Pound Reduced from $16.13 to $14.05 ***
    • Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive
    • Keep Cry-O-Vac Bag Frozen at -4° F or Below
    • 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 LEAN, DO NOT TRIM FAT ***
    • Room Temperature 30 Minutes & Sear Veal Wiener Schnitzel 3 – 6 Minutes per Side
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Cover with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
    • Remove Foil & Cut Veal Scallopini Thin Leg Cutlets at 45° Angle for Incredible Juiciness
    $281.00$323.60
  • **** 11% Discount, Frozen, Spectacular Summer Cookout Combo Package; Veal, Scallopini/ Wiener Schnitzel (Thinly Sliced Veal Cutlet), Boneless: 3 Each, 5 Pound Box (15 Pounds), Average $14.40 per Pound ****

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

    • *** Special Order ***:  Frozen, Leg Primal Cut: Veal, Scallopini/ Wiener Schnitzel (Thinly Cut Veal Cutlet), Boneless: 3 Each,Pound Box (15 Pounds) @ Average $14.40 per Pound ~ $216.00
    • *** Average Price per Pound Reduced from $16.13 to $14.40 ***
    • Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive
    • Keep Cry-O-Vac Bag Frozen at -4° F or Below
    • 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 LEAN, DO NOT TRIM FAT ***
    • Room Temperature 30 Minutes & Sear Scallopini 3 – 6 Minutes per Side
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Cover with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
    • Remove Foil & Cut Wiener Schnitzel Thin Leg Cutlets at 45° Angle for Incredible Juiciness
    $216.00$242.70
  • **** 7% Discount, Frozen, Spectacular Summer Cookout Combo Package; Veal, Scallopini/ Wiener Schnitzel (Thinly Sliced Veal Cutlet), Boneless: 5 Pound Box, Average $15.00 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$

    • *** Special Order ***:  Frozen, Leg Primal Cut: Veal, Scallopini/ Wiener Schnitzel (Thinly Cut Veal Cutlet), Boneless: 5 Pound Box (5 Pounds) @ Average $15.00 per Pound ~ $75.00
    • *** Average Price per Pound Reduced from $16.13 to $15.00 ***
    • Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive
    • Keep Cry-O-Vac Bag Frozen at -4° F or Below
    • 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 LEAN, DO NOT TRIM FAT ***
    • Room Temperature 30 Minutes & Sear Wiener Schnitzel 3 – 6 Minutes per Side
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Cover with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
    • Remove Foil & Cut Veal Scallopini Thin Leg Cutlets at 45° Angle for Incredible Juiciness
    $75.00$80.65
  • **** 11% Discount, Frozen, Spectacular Summer Combo Package; Supremo Italiano(R) Brand, Veal/ Beef Tortellacci, Boneless & Veal Scallopini/ Wiener Schnitzel, Boneless: 5 Pounds Each (10 Pounds), Average $12.22 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$

    • *** Special Order ***:  Frozen, Supremo Italiano® Brand: Beef & Veal Tortellacci (Overstuffed Tortellini) Pasta, Boneless: 2 Each, 2.5 Pound Packages (5 Pound Box) @ Average $11.26 per Pound ~ $56.30 &
    • Frozen, Veal Scallopini/ Wiener Schnitzel (Thinly Cut Veal Cutlet), Boneless: 5 Pound Box @ Average $16.13 per Pound ~ $80.65
    • *** Average Price per Pound Reduced from $13.70 to $12.22 ***
    • Due to the Young Age of the Calf, the Provided Veal Meat is Extremely Tender & More Expensive
    • Keep Individual Bags & Boxes Frozen at -4° F or Below
    • Cooking Method:  Stove- Dry/ Moist Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
    • *** VEAL IS EXTREMELY LEAN, DO NOT OVERCOOK ***
    • Pre-Heat Stove to Medium Heat, Add Black or Pink Himalayan Salt to 2 Quarts of Water
    • Add Tortellacci to Boiling Water, Place Unsalted Butter, Shallots, & Optional Veal Scallopini/ Wiener Schnitzel into Skillet
    • Braise 3 – 6 Minutes, Add Heavy Cream, & Reduce Skillet Heat to Medium Low
    • Cook Ingredients for 5 Additional Minutes, Add Preferred Wine, Mozzarella Cheese, & Extra Virgin Olive, Grapeseed, or Truffle Oil for Flavoring
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Remove Tortellacci from Pot, Drain In Colander, & Remove Scallopini Mixture from Stove
    • Wrap Veal Scallopini with Foil, Rest 5 Minutes, & Remove Foil from Wiener Schnitzel
    • Combine Tortellacci/ Scallopini Mixture onto Large Serving Pan
    • Cover Mixture with Foil Again & Rest 5 Minutes before Serving for Tenderness Enjoyment
    • Remove Foil & Cut Veal Scallopini/ Wiener Schnitzel at 45° Angle for Incredible Juiciness
    $122.00$136.95
  • **** 10% Discount, Frozen, Spectacular Summer Cookout Combo Package; 20 Veal Products; Mixed, Bone In & Boneless: Total Combo Weight: 21.235 Pounds, Average $11.92 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$$ QUALIFIES FOR 30% DISCOUNT WITH ANOTHER $200+ COMBO PACK PURCHASE $$$
    • **** 20 VEAL CUTS FOR THE SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****

    • FROZEN:
    • (1) Shoulder Chuck Roast, Boneless: 3.73 Pounds ~ 48.99
    • (1) Shoulder Arm Roast, Bone In: 2.11 Pounds ~ $23.19
    • (1) Top Round (London Broil) Roast, Boneless: 1.03 Pounds ~ $11.28
    • (5) About 5.5 Pounds 80/ 20 Ground Veal Patties, Boneless: 5.52 Pounds ~ $60.66
    • (1) 2 Pack, Short Ribs, Bone In: 1.815 Pounds ~ $34.47
    • (2) Loin Chops, Bone In: 2.14 Pounds ~ $36.36
    • (3) Chuck Tender Chops, Boneless: 1.205 Pounds ~ $18.07
    • (2) Chuck Eye of Round Chops, Boneless: 1.485 Pounds ~ $14.83
    • (1) Top Round Cutlet Chops, Bone In: 1.13 Pounds ~ $13.55
    • (1) Ribeye (Delmonico) Chops, Boneless: 0.575 Pounds ~ $11.49
    • (1) Skirt Chops, Boneless: 0.495 Pounds ~ $8.41
    • **** TOTAL WEIGHT: 21.235 & AVERAGE PRICE PER POUND REDUCED FROM $13.25 TO $11.92 ****
    • Younger than 1 Year Old Calf: Milk & Grain Fed Blend
    • Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive, Especially when Milk Fed
    • Use or Keep Cry-O-Vac Bag Frozen until 4/29/2020 at -4° F or Below
    • 100% All Natural:  Minimally Processed & No Artificial Ingredients
    • Product of MD- USA Family Farm
    • Veal Cut Cooking Preparations:
    • Stove- Dry Heat & Thaw in Refrigerator from 34°  F – 40° F Overnight on a Plate to Avoid Possible Leakage
    • *** DO NOT OVERCOOK ***
    • *** VEAL IS EXTREMELY LEAN, DO NOT TRIM FAT ***
    • Room Temperature 30 Minutes, Heat Skillet to High, & Adding Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Sear Meat 4 Minutes per Side, Add Desired Herbs/ Spices, & Flavorings upon Veal Meat
    • Reduce Heat to Medium, Sauté while Combining Stew Meat, & Additional Herbs/ Spices until Brown
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Wrap with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
    • Remove Foil, Cut Stew Meat at 45° Angle for Incredible Juiciness or Add Veal Stew Meat to Desired Dish
    $253.00$281.30
  • **** 10% Discount, Frozen, Spectacular Summer Cookout Combo Package: 21 Veal Products; Mixed, Bone In & Boneless: Total Combo Weight: 30.57 Pounds, Average $10.15 per Pound ****

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

    • Veal, Frozen:
    • (1) Stew Meat, Boneless: 10 Pound Box ~ $68.80
    • (7) About 7.7 Pounds 80/ 20 Ground Veal Patties, Boneless: 7.70 Pounds ~ $84.62
    • (1) Cross Cut (Osso Bucco), Bone In: 2.325 Pounds ~ $37.17
    • (3) Short Ribs, Bone In: 0.69 Pounds ~ $13.16
    • (2) Loin Chops, Bone In: 2.34 Pounds ~ $39.76
    • (1) Sirloin Tip Chops, Bone In: 1.03 Pounds ~ $17.50
    • (2) Chuck Eye of Round Chops, Boneless: 1.085 Pounds ~ $10.84
    • (2) Rump Roast, Boneless: 2.38 Pounds ~ 40.44
    • (1) Shoulder Arm Roast, Bone In: 2.065 Pounds ~ $22.69
    • (1) Top Round (London Broil) Roast, Boneless: 0.955 Pounds ~ $10.46
    • *** COMBO PACKAGE WEIGHT: 30.57, AVERAGE PRICE PER POUND REDUCED FROM $11.30 TO: $10.15 ****
    • Younger than 1 Year Old Calf:  Milk & Grain Fed Blend
    • Due to the Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive, Especially when Milk Fed
    • Use or Keep Cry-O-Vac Bag Frozen until 4/29/2020 at -4° F or Below
    • 100% All Natural: Minimally Processed & No Artificial Ingredients
    • Product of MD- USA Family Farm
    • Veal Cuts Food Preparations:
    • Stove Top- Dry Heat & Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
    • *** DO NOT OVERCOOK ***
    • *** VEAL IS EXTREMELY LEAN, DO NOT TRIM FAT ***
    • Room Temperature 30 Minutes, Heat Skillet to High, & Adding Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Sear Meat 4 Minutes per Side, Add Desired Herbs/ Spices, & Flavorings upon Veal Meat
    • Reduce Heat to Medium, Sauté while Combining Stew Meat, & Additional Herbs/ Spices until Brown
    • Cook to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Wrap with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
    • Remove Foil, Cut Stew Meat at 45° Angle for Incredible Juiciness or Add Veal Stew Meat to Desired Dish
    $310.00$345.24

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