"Hand-crafted, this fine-grained, pearly pink veal crown promises a spectacular roast that is exquisitely tender with a delicate, buttery flavour."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
The veal crown is an exceptional cut, handcrafted by our butchers from the finest prime ribs to form a perfect circle. Its pearly pink flesh offers an incredibly fine grain and slight marbling that melts during cooking, releasing buttery and delicately milky notes. At Allaert Meat, we rigorously select our veal to guarantee remarkable tenderness and impeccable hold in the oven. To preserve its succulence, I recommend gentle roasting, making sure to generously baste the meat with its juices and a knob of clarified butter. Serve this centerpiece medium-rare, accompanied by glazed spring vegetables, for an authentic festive meal.
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 Crown of veal | 1800 g
How to properly cook a crown roast of veal in the oven?
First, sear the meat over high heat in a Dutch oven with butter to brown the juices. Then, roast at 160°C (325°F) for approximately 20 to 25 minutes per half-kilo. Baste the crown every 10 minutes with its juices to nourish the meat and ensure a tender texture.
What's the ideal internal temperature for perfectly pink veal?
For pink, tender, and juicy meat, aim for an internal temperature of 60°C when you take it out of the oven. The temperature will rise another 2 to 3 degrees during the resting time. If you prefer medium-cooked meat, go up to 65°C, but avoid exceeding this to prevent the meat from drying out.
Should you rest the crown roast of veal after cooking?
This is a crucial step. Let the meat rest under a sheet of aluminum foil (without wrapping it hermetically) for 15 to 20 minutes. This allows the muscle fibers to relax and the juices to distribute evenly, ensuring a clean cut and extremely tender meat.
How many people can I serve with a crown roast of veal?
It all depends on the number of ribs in the crown roast. As a general rule, allow one generous rib per person for a hearty meal. A standard crown roast of 12 to 14 ribs weighs approximately 2.5 to 3 kilograms and will comfortably serve a dozen guests.
How to prevent the crown bones from burning during roasting?
The butcher's secret is to wrap the exposed end of each bone (the "manchon") with a small piece of aluminum foil before baking. Remove them just before serving the piece at the table for a flawless visual, worthy of the finest restaurants.
What sides best complement this cut of veal?
The delicate veal calls for subtle accompaniments. Opt for rosemary roasted baby potatoes, crispy green asparagus, or a sauté of wild mushrooms (morels or chanterelles). A reduced, slightly creamy veal jus will elegantly tie the dish together.
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