"A thick cut with pale pink flesh and an extremely fine grain, ready to melt in your mouth after a quick turn in browned butter."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
Milk-fed veal chop stands out with its pearly pink flesh, a sign of carefully selected feeding and respectful rearing practices.
Protected by a thin layer of fat and nourished by the bone during cooking, this cut offers exceptional tenderness and very subtle buttery notes.
At Allaert Meat, we prepare each chop with a generous thickness to guarantee a juicy center after pan-frying or grilling.
Sear it in foaming butter with a sprig of thyme and a clove of garlic, then finish cooking over low heat, basting continuously to preserve its moisture.
You will obtain a tender meat, slightly caramelized on the outside, which literally cuts with a fork.
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 chop | ≈ 400 g
How to successfully pan-fry a veal chop?
Remove the meat from the refrigerator 30 minutes beforehand. Sear it in a mixture of butter and oil over high heat to brown each side. Then reduce the heat, add fresh butter, unpeeled garlic, and thyme, then generously baste the steak with the cooking juices for 6 to 8 minutes to tenderize the meat. Let it rest for 5 minutes under aluminum foil before serving.
Why choose milk-fed veal rather than rose veal?
Milk-fed veal is fed exclusively on milk, which gives the meat its very pale, almost white, pink color and an incomparable fine texture. The meat remains extremely tender and develops a subtle, slightly milky taste, unlike rose veal, whose meat is redder and has a more pronounced herbaceous taste.
Should you trim the fat around the chop before cooking?
Absolutely not. This fat cap is essential: it protects the delicate meat from direct heat and partially melts during cooking, basting the meat from the outside. It's what ensures your chop stays juicy. You can leave it on the plate when you eat if you wish, but it must remain on during cooking.
What is the ideal internal temperature for veal?
To fully appreciate the tenderness of a milk-fed veal chop, aim for a medium-rare doneness, meaning an internal temperature between 58°C and 60°C. If you prefer your meat medium, go up to 65°C, but be careful not to exceed this threshold to avoid drying out this naturally lean cut.
What sides should I serve with this cut of meat?
The delicate flavour of veal calls for accompaniments that won't mask its taste. Roasted new potatoes with rosemary, a sauté of wild mushrooms (such as chanterelles or porcini), or glazed baby carrots in butter pair perfectly with the meat's buttery notes.
How do I properly store my veal chop before cooking it?
Store it in the coldest part of your refrigerator (between 0°C and 4°C), ideally in its original butcher paper, which allows the meat to breathe, for a maximum of 2 to 3 days. Avoid airtight plastic containers, which trap moisture, make the meat sticky, and alter its texture.
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