"A noble offal with delicate, melt-in-your-mouth flesh, perfect for rare cooking and a creamy old-fashioned mustard sauce."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
Veal kidney is a centerpiece of French offal, appreciated for its tender meat and subtle hazelnut flavor.
At Allaert Meat, we select light and fleshy kidneys, meticulously trimmed to guarantee a melting texture without any bitterness.
To preserve its tenderness, sear it whole or in medallions over high heat in frothing butter, ensuring the center remains pink.
Overcooking would make it firm, whereas a pink preparation, deglazed with Madeira or creamed with old-fashioned mustard, reveals all the delicacy of this exceptional meat.
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 kidney | 400 g
How do you properly prepare veal kidney before cooking?
The thin membrane surrounding it must be removed, and the center must be denervated by removing the urinary canal and excess fat (the kidney basin). At Allaert Meat, our butchers perform this meticulous trimming to deliver a pan-ready cut.
What's the ideal cooking for veal kidney?
Veal kidney must be eaten rare to medium-rare. Overcooking toughens its fibers and gives it a rubbery texture. Cook for about 3 to 4 minutes per side over high heat if cooked whole.
Should veal kidneys be soaked in vinegar?
Unlike beef or pork kidneys, which have a very strong flavor, veal kidney is naturally mild. A simple rinse with clear water is sufficient. Soaking it in vinegar or milk would risk altering its delicate flavor.
What sauces should I serve with this cut of meat?
The great classics of French gastronomy pair veal kidney with a coarse-grain mustard sauce, or a deglazing with Cognac, Port, or Madeira, often enriched with a touch of thick crème fraîche.
How do you cut a kidney for pan-frying?
You can cook it whole to retain maximum juiciness, then slice it at the time of serving. If you prefer faster cooking, cut it into thick medallions (about 2 centimeters) following its natural lobes.
How much veal kidney should I plan per person?
A veal kidney usually weighs between 300 and 400 grams. For a generous main course, allow one kidney for two people, ideally served with sautéed potatoes, homemade mashed potatoes, or fresh tagliatelle.
- Choosing a selection results in a full page refresh.