Veal Cushion, English Rose, 500g

English Rose Veal Cushion is 500g of English rose veal cushion – a lean, boneless cut from the inside of the leg, ideal for slicing into escalopes or cooking as a small roast. The veal cushion is one of the most versatile of all veal cuts. As a result, it suits slicing thin for escalopes, cutting into strips for stir-fry or roasting as a neat, compact joint. Furthermore, English rose veal has a naturally pink colour and a more developed flavour than white Continental veal. In particular, the cushion’s fine grain and consistent muscle structure make it the easiest of all veal cuts to work with.

About English Rose Veal Cushion

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 English Rose Veal Cushion from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose English Rose Veal Cushion 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 English Rose Veal Cushion

To get the very best from English Rose Veal Cushion:

• Slice across the grain for escalopes and bat out to even thickness between cling film.
• Cook as a small roast at 160°C for 20 to 25 minutes per 500g for a just-pink, tender result.
• Furthermore, English rose veal cushion suits cutting into strips and stir-frying quickly with lemon, capers and parsley.
• Additionally, slice thinly after cooling and use for vitello tonnato-style preparations with British rose veal.

Perfect Pairings

English Rose Veal Cushion pairs beautifully with:

• Lemon, capers and parsley as the classic Italian flavour combination
• Sage and butter for the most simple Italian approach
• Tuna mayonnaise and capers for a rose veal vitello tonnato
• A chilled Soave, Vermentino or a dry English white 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, English Rose Veal Cushion 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.