Discover Trusted Veal from Europe

Discover Trusted Veal from Europe with StarChefs
Discover Trusted Veal from Europe with StarChefs
European veal is considered the safest in the world. Following the European concept of "full traceability", European veal is commited to complying with the highest international standards in food safety, quality, and sustainability to ensure they can provide restaurants with veal they can completely trust.
Technique Videos
                Chef Michael Lombardi of SRV Boston
Chef Michael Lombardi shares his rift on a Venetian classic: vitello tonnato. He found European veal so lean and flavorful, he wanted to incorporate a carpaccio approach to the dish, crusting the veal with lemon and anchovy powders and searing it to lock in the flavors before thinly slicing. Click to learn more about Chef Michael's Vitello Tonnato with Tomato Salad, Cucumbers, Basil and Mint 
 Chef George Madosky of Fork
As is typical of Fork dishes, Chef George Madosky set out to create something special and unique for his Philadelphia diners. Inspired by the tenderness and versatility of European veal, what he ended up with was cured veal, charred scallions, green tomatoes, lemongrass sausage, and a fatty veal-black garlic broth to coat his signature toasted spelt noodles. Click to learn more about Chef George's dish: Pho with Lemongrass Veal Sausage, Shaved Veal, Spelt Noodles, Pho Broth and Tomatoes. 
 Chef Michael Toscano of Da Toscano
Chef Michael Toscano cooks from all over the Italian boot, but when he eats at an Italian restaurant, veal piccata is his go to dish. When he put a seasonal version of this classic on his menu, he found European veal to be the perfect summer protein. Paired with Jimmy Nardello peppers and Gold Bar Squash, the dish feels luxurious without being too heavy. Click to learn more about Chef Michael's European Veal Piccata with Jimmy Nardello Peppers, Gold Bar Squash and Squash Blossoms.
 Chef Adrienne Wright
Chef Adrienne Wright formerly of Boston Urban Hospitality serves up a veal dish self-described as the epitome of luxury. She talks us through her seasonal, French-inspired recipe as well as how in a vision of sustainability European veal fits into the menu. Watch the full-length video to learn more about Chef Adrienne, Deuxave and Adrienne's dish: Veal Sirloin with Herbed Summer Spaetzle, Foie Gras, Chanterelles and Sour Cherries. 
Featured Articles
Chef Amy Brandwin's COVID Menu Moves at Centrolina
Refusing to let the ongoing pandemic keep her creativity down, the Centrolina chef challenged herself with European veal sirloin.
Chef Joe Sparatta Transforms Heritage Into Heritage At Home
Heritage at Home allows Chef Sparatta to elevate his menu, and develop a special European veal picatta dish.

Chef Damian Sansonetti Prioritizes Sustainable Products During The Pandemic
As Chaval operated as a butcher to make ends meet, Sansonetti developed a sustainable European veal dish.

Featured Recipes
Fork | PhiladelphiaOloroso | + bar | Phildelphia
Lemongrass Veal Sausage, Shaved Veal, Spelt Noodles, Pho Broth, TomatoesVeal Tenderloin,Heirloom Summer Beans, Pistachio-Rosemary Salsa VerdeVeal Tartare, Carrot Top Salsa Verde, Crispy Buckwheat Crepe, Egg Yolk
Forsythia | PhiladelphiaBenedetto | BostonSRV | Boston
Roasted Veal, Fermented Plums, Green Garlic Pistou, Morel MushroomsVitello Tonnato, Fairytale Eggplant, Pickled Onions, Capers, LemonVitello Tonnato, Tomato Salad, Cucumbers, Basil, Mint
Little Donkey | BostonDeuxave | BostonDa Toscano | New York
Veal Tartare, Sunflower Seeds, Caviar, Crab ChipsVeal Sirloin, Summer Spaetzle, Foie Gras, Chanterelles, Sour CherriesVeal Piccata, Jimmy Nardello Peppers, Gold Bar Squash, Squash Blossoms
Barano | New YorkCarmenta's | New YorkCentrolina | D.C.
Pappardelle, Braised Veal, Oyster Mushrooms, Vegetables, ParmigianoVeal Cutlet Sandwich, Salsa Verde, Lemon Vinaigrette, Arugula, ParmesanVeal Sirloin, Chanterelle Mushrooms, Charred Onion, Mustard Cream, Veal Jus
Southbound | RichmondChaval | Portland, MEBacaro | Providence
Veal Piccata, Preserved Meyer Lemon Mafaldi, Brown Butter, Capers, ParsleyVeal Striploin, Iberian XO Sauce, Haricot Vert, Cucumber, Dill   Pan-Fried Veal “Caprese”, Heirloom Tomatoes, Buffalo Mozzarella, Sweet Pesto, Parmigiano-Reggiano
Did you know that veal production is rooted in tradition?

Veal production arose in Europe as a way to utilize the three major by-products of dairy farming: male calves, whey from cheesemaking, and skimmed milk from butter production. Farmers discovered that feeding the calves skimmed milk and whey produced rosy, tender veal. For more information, visit


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