Filet mignon “au poivre,” with potato
mousseline and a cognac/green-peppercorn sauce, is free-raised Strauss
Brands, Inc. veal.
in local, pastured veal. I’m willing to pay for
it, and so are a lot of chefs and consumers.
braising. The middle of the animal is then
boned out, with the loin being reserved for
pan-roasting and the breast being saved
either for braising or for charcuterie. All of
the bones are saved for stock, and then the
stock is used for braising and the braising
liquid reduced for sauce.
muscles, braised shoulder and shank, and
bratwurst made from the belly and trim.
We have also recently made a veal and
“Right now, we are offering a trio of young
Vermont veal—roasted loin or tender leg
As long as there is a dairy industry, points
out Leviton, there are going to be calves.
“What enters into my thinking is that things
are so rough for dairy farmers right now
that there could be a huge-value product
“Basically, right now, if you are a dairy farmer
and you have a male calf, you can sell it on
the commodity market where someone will
do whatever they please with it, or you can
hold onto it for a little while. You don’t have
to worry about feeding it too much, because
it can nurse. You will end up with a value-
added product that is good for the farmer
and good for the consumer.”
Jan Greenberg, author of Hudson Valley
Harvest (Countryman Press, 2003), is
based in Rhinebeck, N. Y.
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