Diced Veal, Dutch Milk Fed, 500g

Diced Veal Dutch 500g is 500g of Dutch milk-fed diced veal – pale, tender pieces cut for braising and slow cooking. Diced veal Dutch is the essential ingredient for blanquette de veau, veal stew and the great white braises of French and Italian cooking. As a result, slow cooking in a gentle, cream-enriched sauce produces a result of extraordinary delicacy. Furthermore, the pale, tender meat of milk-fed veal absorbs surrounding flavours beautifully while contributing its own subtle character. In particular, 500g is a generous quantity for two to three people as a main course.

About Diced Veal Dutch 500g

We source our veal from specialist producers in the Netherlands and from English rose veal farms in Britain. In particular, we select every supplier for welfare standards, breed and the quality of the finished meat. As a result, the veal we deliver meets a standard set by the finest European butchers and restaurant kitchens. Furthermore, modern veal production bears no resemblance to the practices that gave the ingredient a poor reputation. However, the distinction between production methods matters. In particular, Producers raise Dutch milk-fed veal on a diet of milk and grain in well-managed group housing. Additionally, English rose veal comes from British dairy calves raised outdoors on a natural diet, producing pink meat with a more robust flavour than white veal. That transparency about provenance is something we consider essential. That is why Diced Veal Dutch 500g from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Diced Veal Dutch 500g From Us

Cooking veal well rewards a light touch above almost everything else. In contrast to beef, veal has a delicate flavour that aggressive seasoning or heavy sauces overwhelm quickly. As a result, the finest veal preparations are always simple. Furthermore, veal responds particularly well to butter, cream, white wine and lemon – the classic Italian and French kitchen combination. However, different cuts demand very different approaches. In particular, the loin, escalope and cutlet suit quick cooking at high heat and brief resting. Moreover, osso bucco, diced veal and tougher cuts transform completely with long, slow braising. Additionally, never serve veal as rare as beef. It benefits from cooking to a pale pink throughout. That gentle heat and light hand define the finest veal cooking.

How to Cook Diced Veal Dutch 500g

To get the very best from Diced Veal Dutch 500g:

• Do not brown if making a white braise like blanquette – start the veal gently in butter and stock to keep the sauce pale.
• Braise at 150°C for 1.5 to 2 hours in white wine, stock and aromatics until completely tender.
• Furthermore, diced veal Dutch suits an Italian spezzatino with white wine, peas and gremolata for a lighter alternative to beef stew.
• Additionally, use in a veal pie with cream sauce, mushrooms and tarragon for a refined British interpretation.

Perfect Pairings

Diced Veal Dutch 500g pairs beautifully with:

• Cream, white wine and mushrooms for a classic French blanquette
• Peas, lemon and gremolata for an Italian spezzatino
• Rice, egg noodles or crusty bread to absorb the sauce
• A glass of white Burgundy, Macon or a chilled Soave alongside

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the vacuum pack on arrival, pat dry and store loosely covered in the fridge. However, always bring to room temperature for 20 minutes before cooking. Delivered fresh, vacuum-packed and ready to cook.

However you cook it, Diced Veal Dutch 500g brings a delicacy and quality that only carefully sourced, welfare-assured veal can deliver. Moreover, great veal cooking is always defined by restraint and the finest simple ingredients.