Move over beef cattle. Make way for some lean Ontario veal.
“This is a unique product developed by chefs for chefs,” enthuses John Meyer, Food Service Sales Manager and Corporate Chef at Delft Blue. “We believe we can raise a healthy animal with better quality.” He adds, “Chefs come here, and they think these are really big animals.”
When it comes to steak, most restaurants or retailers cannot tell you the origin of their beef. Try asking. When it comes to veal, 40% of the calves come from Ontario, and North America’s largest producer, Delft Blue is located in the heart of Cambridge, ON. Delft Blue’s “from gate to plate” products are certified homegrown Ontario milk and grain fed veal, aged seven days, and range from milk fed veal top sirloin, pounded scaloppini, loin chops, Frenched rack chops, back ribs, and rib eye, to grain fed tower osso bucco, to name a few.
Delft Blue has introduced a new Ontario Home Grown Veal Menu. This certified program works in close partnership with the Ontario veal farming community to maintain homegrown freshness, while their in-house aging process ensures a unique quality veal selection. Veal is one of the leanest meats to eat, and also has the highest amount of protein of all meats. After touring their eco-forward soon-to-be carbon-negative facilities, I received sealed packages of scaloppini and loin chops to try at home, along with recipes, and nutritional values.
Truly, it is the leanest, juiciest, freshest veal I have ever eaten–and I cooked it!
Delft Blue veal can be found at these Ontario retailers:
McEwan ; Bruno’s ; Highland Farms ; Loblaw’s ; Longo Supermarkets ; Nortown Foods ; Concord Foods ; Whitehouse Meats.
….and these Toronto restaurants:
Bymark Restaurant; Granite Club ; Harbord Room ; Terra
Veal Sides and Seasoning Tips:
Crust or bread coat veal in a variety of herbs, ground nuts, breadcrumbs or other crust ingredients.
Stuffing fill veal with an assortment of vegetables, herbs, nuts, cheeses, rice or seasoned bread cubes.
Wines and liqueurs Chardonnay, Marsala, Madiera, Cognac, Vermouth, Brandy
Fruits and juices citrus juice and zest, blood orange, kumquat, apple, cranberry, plantain and dried apricot.
Herbs, spices and flavourings fresh thyme, sage, anise, rosemary, fennel and basil. Infused oil, truffle oil, wood smoke, soy sauce and salsa verde.
Vegetables fresh and dried tomatoes, asparagus, eggplant, squash, artichoke, leek, shallot, onion, potatoes and peppers.
Other ingredients prosciutto, crab, lobster, mushrooms, capers, pine nuts, pecans, brie, feta, mozzarella, bacon and pancetta.
For more information check out: www.delftblueveal.com