Quebec Veal, a raw delight for the senses!

New to eating raw meat? Perfect timing! With its soft and tender texture and its refined and light taste, veal is ideal for a gentle introduction to tartare and carpaccio.

A Great Start to the Tartare

Despite its sophisticated look, tartare is a very easy dish to make! Start by making sure you only select prime quality ingredients. Forget about mechanically tenderized, pierced or marinated meat, and let your butcher know you’ll be making tartare. When it comes to Quebec veal, prefer a filet, striploin, sirloin or inside round cut.

When you get home, put your meat in the fridge and only take it out when it's time to cut it. Trim your meat and cut it into cubes of about ¼ inch (1/2 cm), or finer, to taste. Make sure to prepare only a small portion at a time and put the meat back into the refrigerator as you go to keep it cold. Once the meat is ready, mix it in with the other ingredients of your chosen recipe. Use stainless steel bowl and never mix with your fingers to avoid any risk of contamination. Cover everything up and refrigerate for about 30 minutes before serving.

Tasty Carpaccio for the Pickiest

An Italian classic, veal carpaccio is appreciated as much for its undisputed gastronomic appeal as it is for its healthy nutritional profile. Since it’s made of only lean, unprocessed and lightly seasoned meat, carpaccio is a perfect high-protein vitamin-packed dish.

And it’s easy to make! Select a Quebec Veal filet, trim it and wrap it in plastic film. Place it in the freezer for 2 to 3 hours. Once it’s about half-frozen, remove the film and cut your filet into very thin slices. Put them on a plate and season according to your favourite recipe. Then, simply indulge in one of the tastiest delicacies! Try our orange and honey veal filet carpaccio for a gentle flavour-filled introduction!