Available Veal Programs

Canadian Grain-Fed Veal

Le Quebecois: Quebec certified grain-fed veal logo
  • No Added Hormones
  • No Sub-Therapeutic Antibiotics
  • Fed All-Natural* Diet
  • Humanely Raised
  • Transparent Supply Chain
  • Raised in Canada
Natural Diet

Le Québécois calves are raised on a natural diet of corn, whole grains, milk-formula, and fresh water. This is good for two reasons. First, grains give the meat subtle marbling that infuses it with flavor, while maintaining the tenderness that veal is known for. Second, grain-fed veal contains more iron and other minerals to enhance its flavor and calf health.

Humanely Raised

Le Québécois farmers follow a strict animal welfare code. Their calves are raised in group corrals (not individual crates) with excellent air circulation and natural sunlight, temperature control and room to move.

* Minimally Processed, No Chemical Ingredients

available cuts:
  • 6-Bone Chop-Ready Racks
  • Leg Cutlets
  • BHS (Bottom Round, Knuckle, Sirloin)
  • Boneless Top Sirloin Butt
  • Butt Tenderloins
  • Whole Tenderloins
  • Cap Off Top Round
  • Whole Hindshank
  • Hindshank Osso Bucco
  • Foreshank Osso Bucco
  • Porterhouse Chops
  • Frenched Rib Chops
  • Stew Meat
  • Boneless Striploin
  • Cheek Meat
  • Tongue
  • Liver Slice
  • Whole Liver
  • Sweetbreads, Jumbo or Regular
  • Marrow Bones (Cut Femur)
  • Mixed Bones


French Milk-Fed Veal

Sobeval Premium French Veal logo
  • Born, raised and processed in France
  • Holsteins & French bulls cross-bred for consistency and flavor
  • Higher percentage of milk for whiter meat
  • Processed at 6 months for maximum tenderness
  • Graded on color, carcass weight, musculature, fat level & pH
  • Expertly fabricated by French butchers
  • Blast frozen to lock in the optimal aging
Sobeval: Producers of Exceptional Veal for More Than 40 Years

Working with small farmers and independent breeders across France, Sobeval raises veal for gastronomic excellence, whereas most veal is a by-product of the dairy industry. To produce this higher quality wholesale veal, Holsteins are crossbred with bulls from highly regarded French breeds such as, Blonde Aquitaine, Charolais, Blanc Bleu, Limousin, Aubrac, and Salers, which enhances the flavor and consistency of the meat.

Milk & Early Harvesting Make a Difference in Color & Tenderness

Calves start off their first weeks on mother's milk and thereafter consume a diet of 65% milk (higher than most calves) and 35% corn, hay, and other grains, producing whiter meat. The veal is harvested at 6 months, when the meats is more tender, compared to the veal wholesale industry standard of 7-8 months.

Only the Best Calves Make the Cut

Sobeval Premium Veal is selected based on color, weight, musculature, fat content and pH, and butchered to meet the culinary requirements of the most discerning chefs, guaranteeing consistency you can count on..

available cuts:
  • Boneless Striploin, 0x0
  • Boneless Striploin, 0x0, center cut, silverskin off
  • Boneless Hip Rump, trimmed
  • Cap Off Top Rounds, trimmed
  • Flanks, cleaned
  • Butt Tenderloins
  • 5oz Leg Cutlets, not pounded
  • 5oz Top Round Cutlets, not pounded
  • Marrow Bones
  • Center -Cut Hindshank, hock off
  • Hindshank Osso Bucco, 2", center cut
  • Hindshank Osso Bucco, 2.5", center cut
  • 6-Bone Racks, chop ready
  • Frenched 6-Bone Racks, chop ready
  • 14oz Frenched Rib Chops
  • 12oz Frenched Rib Chops for Milanese
  • 15oz Porterhouse Chops, 0" Tail

New Zealand Petite Veal

  • 100% Grass & Mother's Milk Diet
  • No Growth Hormones
  • No Sub-Therapeutic Antibiotics
  • Raised in New Zealand, Where GMOs are Illegal

Petite veal (aka suckling veal, bobby veal) is supremely tender with a delicate flavor. Petite veal cuts are similarly sized to lamb cuts, but have a more mild flavor and a significantly lower food cost. They can be cooked similarly to lamb racks & shanks.

available cuts:
  • 7-Bone Frenched Racks