The Top Round is the largest single muscle and most desirable cut of the veal leg. It can be braised or roasted whole, but it is more commonly sliced into scallops or cutlets for classic preparations such as Veal Piccata, Veal Parmigana, Veal Scallopini, Veal Saltimbocca and Wiener Schnitzel.
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.
Sold by each ~6.5 lbs or by case of two Top Rounds ~13 lbs total. Origin: Quebec, Canada