Milk-Fed Veal Tenderloin Medallion

In and of itself, tenderloin is a highly sought after cut of meat. Veal tenderloin, on the other hand, is something truly exquisite.

We recommend that you roast these veal medallions at a low temperature to keep all the tenderness and flavour. Try these medallions in your favourite veal marsala and saltimbocca recipe—always a hit!

Refrigerate Milk-Fed veal and use within 1–2 days of purchase. Freeze vacuum-sealed for up to 4 months. Handle like a delicate cut.