Veal T-Bone, Dutch Milk Fed, 900g

Veal T-Bone Dutch 900g is a 900g Dutch milk-fed veal T-bone – the impressive bone-in cut containing both the loin and the fillet on opposite sides of the backbone. A veal T-bone is one of the most spectacular single-cut presentations in veal cookery. As a result, it makes a dramatic centrepiece for one or a generous sharing cut for two. Furthermore, Dutch milk-fed veal produces a T-bone of exceptional pale colour. The delicacy of flavour is something a beef T-bone cannot approach. In particular, the fillet on the smaller side cooks faster than the loin. Careful heat management is the key to cooking this cut well.

About Veal T-Bone Dutch 900g

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 Veal T-Bone Dutch 900g from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Veal T-Bone Dutch 900g 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 Veal T-Bone Dutch 900g

To get the very best from Veal T-Bone Dutch 900g:

• Bring to room temperature for 30 minutes and season generously before cooking.
• Cook in a very hot pan with good butter for 4 to 5 minutes per side until pale golden. The bone conducts heat to the centre throughout.
• Furthermore, finish the veal T-bone Dutch in a 180°C oven for 5 to 7 minutes if the cut is very thick.
• Rest for 8 to 10 minutes before serving – the large bone retains heat and continues cooking during resting.

Perfect Pairings

Veal T-Bone Dutch 900g pairs beautifully with:

• Sage butter and lemon – the most natural Italian preparation for a veal T-bone
• A simple white wine pan sauce with shallots and fresh thyme
• Roasted asparagus, fine green beans or sauteed spinach alongside
• A glass of Barolo, white Burgundy or a serious Brunello 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, Veal T-Bone Dutch 900g 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.