"Finely trimmed veal cubes, combining flank and shoulder, ready to simmer slowly and melt in your mouth."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
For a blanquette de veau prepared according to the rules of the art, we carefully select cuts rich in collagen, combining shoulder, neck, and flank. This perfect balance between lean meat and delicately marbled cuts guarantees a melt-in-your-mouth texture after slow simmering.
Simmer these veal cubes over very low heat in an aromatic broth for at least two hours, allowing the fibers to tenderize and naturally thicken your sauce. At Allaert Meat, we prepare this meat with the precision of a master butcher to offer you a silky chew and a milky flavor of great finesse.
Does not contain: sulphur dioxide and sulphites, molluscs, celery, eggs, milk, crustaceans, nuts, lupin, peanuts, fish, sesame, soya, gluten.
Delivery and freshness (Belgium only)
- Guaranteed cold chain: Your orders are carefully packed in insulating materials and shipped under controlled temperature (between 0 and 4°C) via DPD Fresh.
- Costs and delivery times: Calculated automatically when validating your cart.
- Receiving your package: As our products are ultra-fresh, your presence is essential at the time of delivery. Place the products in the refrigerator immediately upon receipt.
- Returns: As these are perishable goods, returns are not accepted. We cannot be held responsible in the event of your absence or an incorrect address during delivery.
- Customer service: A problem with your order (damaged or non-compliant package)? Contact us the same day with photos of the package and products at sales@allaert-meat.be or at +32 2 521 28 56.
Returns and refunds
- No standard returns: As these are perishable products subject to the cold chain, we do not accept returns or refunds for non-defective products to guarantee food safety.
- Exceptions (refund or replacement): We only intervene if the order is defective or non-compliant (damaged product, abnormal appearance or smell, missing or incorrect item, faulty packaging).
- Report a problem: Contact us as soon as possible after delivery with your order number, a description of the problem, and clear photos of the product and its packaging.
- Important instructions: For safety reasons, do not return any products to us without our prior validation. Keep the affected items chilled while we analyze the issue.
- Claims contact: Send your request to sales@allaert-meat.be or call +32 2 521 28 56.
Standard Allaert
Uncompromising quality since 1978
When you choose a cut of meat at Allaert, you're not just buying meat; you're participating in a legacy. Each cut is hand-selected by our master butchers, guaranteeing that only the very best reaches your table.
Delivery 0-4°C
Via DPD Fresh & Secure Chain
Artisanal know-how
Hand-cut and precision
Natural finesse
Natural finesse
Our selection emphasizes the delicacy of the meat and an even color, hallmarks of consistent quality. Exceptional provenance and careful rearing yield a fine grain and remarkable tenderness. The result is an elegant, light meat, perfect for precise cooking.
Everything you need to know before you buy
FAQ about Veal blanquette | 1000 g
What cuts of meat do you use for your blanquette?
We generally combine three complementary cuts: the shoulder for chewiness, the neck for tenderness, and the fattier, collagen-rich flank, which will give body and naturally thicken your sauce during cooking.
Should the meat be browned before poaching?
For a traditional blanquette, the meat should not brown. You need to blanch it: submerge the veal cubes in cold water, bring to a boil for a few minutes to skim off impurities, then rinse them before starting to cook them in your broth.
What is the ideal cooking time for tender meat?
Allow a minimum of 1 hour 30 minutes to 2 hours of simmering. The secret lies in a gentle and constant temperature; too strong a boil could toughen the veal fibers instead of dissolving the collagen.
How do I store this meat before cooking it?
Store it in the coldest part of your refrigerator, between 0 and 4°C, in its original packaging. Ideally, cook it within 48 hours of reception to fully enjoy its freshness and milky taste.
Can veal blanquette be prepared the day before?
It is even highly recommended. Stews gain in flavour when reheated. Let the meat cool in its broth, and only make the liaison (the mixture of cream and egg yolks) when serving the next day.
How much meat should I plan per person?
As a butcher, I recommend planning for about 250 grams of raw meat per guest. The meat will shrink slightly during cooking, and this portion ensures a generous plate, perfect for those who enjoy traditional dishes.
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