Veal Topside, Dutch Milk Fed, 1kg

Veal Topside Dutch 1kg is 1kg of Dutch milk-fed veal topside – a lean, fine-grained roasting joint with a delicate flavour and a pale, ivory colour. Veal topside is the classic roasting cut for Italian vitello tonnato and French blanquette de veau. As a result, it suits both gentle pot-roasting and the simplest oven roasting. Furthermore, at 1kg this is a generous portion for four people as a main course. In particular, the very lean, fine-grained muscle of Dutch milk-fed veal topside produces a roast of extraordinary delicacy when cooked at a moderate temperature.

About Veal Topside Dutch 1kg

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 Topside Dutch 1kg from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Veal Topside Dutch 1kg 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 Topside Dutch 1kg

To get the very best from Veal Topside Dutch 1kg:

• Season well and sear in butter on all sides before roasting to build a golden crust on the lean surface.
• Roast at 160°C for 20 to 25 minutes per 500g for a pale pink result – veal topside dries out quickly at high heat.
• Furthermore, veal topside Dutch suits poaching in a court bouillon for vitello tonnato – serve cold with tuna mayonnaise.
• Additionally, slice thinly after cooling and serve at room temperature as a cold centrepiece for summer entertaining.

Perfect Pairings

Veal Topside Dutch 1kg pairs beautifully with:

• Tuna mayonnaise and capers for classic vitello tonnato
• Sage butter, lemon and good olive oil for a simple warm preparation
• A classic Italian salsa verde as a cold accompaniment
• A chilled Gavi di Gavi, Soave or a dry northern Italian 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, Veal Topside Dutch 1kg 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.