Calling all veal aficionados! There’s a new cut of veal on our website. The tomahawk chop, sometimes called a lollipop chop, has a long rib bone that is frenched for elegant presentation.
Look at this beauty…
Twelve ounces of tender, velvety veal. Rosy pink and perfect for a special meal. The tomahawk chop is a favorite cut of chefs because it makes a great appearance on the plate. And until now, this cut was reserved for the restaurants. Try it at home and let us know how you like it.
Veal can be cooked simply. There’s no need for a creamy sauce (though that is very nice) or elaborate steps with our easy recipe for porcini rubbed and grilled veal chops. You can use this umami-rich rub on other meats – pork chops, for instance, with equally tasty results.
About Humanely-Raised Veal
Like everything else at D’Artagnan, our veal is raised humanely to produce the best flavor. We work with a cooperative of small farms in upstate New York and Canada that raise Holstein calves on milk formula alone. The calves are never individually caged or penned.
Instead, they are raised in group housing, in open spaces with clean straw bedding, free to socialize with other calves in a sunlit, comfortable environment.
These unique veal barns have been lauded by Dr. Temple Grandin, an expert on humane animal husbandry. The barns are temperature controlled, with ample air circulation and plenty of space for free movement; the calves have access to the outdoors when weather permits. The farmers strive to minimize stress on the calves, and limit the number of calves per barn.
The feed consists only of a high-quality milk protein product and pure well water, to which the calves are allowed 24-hour access, via a highly technical nipple feeding system. They are never administered any GMO products, antibiotics or growth hormones. Our veal farmers achieve a careful balance between tradition and technology, weighing the calves to determine their nutritional needs and monitoring them carefully to ensure their health and well-being.