Veal Marrow Bones are used to create rich veal stocks, soup bases and sauces like demi-glace. These bones are mostly knuckle bones and some pipe bones. They are not cut for roasting the marrow.
Veal is the tender meat of young cattle and is considered a delicacy in many cuisines. Le Quebecois grain-fed veal is not the same as "pale veal"! Its rich rose color comes from a varied, nutritious, natural (no artificial ingredients, minimally processed) diet of corn, whole grains, milk formula and fresh water. A grain diet also gives the meat subtle marbling that infuses the entire cut with flavor, while maintaining the tenderness veal is known for. Le Quebecois is the first veal program to combine USDA approved All Natural status, humane animal husbandry, full traceability and sustainable farming practices.
One ~25 lbs pack. Origin: Quebec, Canada