“I really appreciate the Le Québécois Grain-fed veal program. It’s healthier, it’s sustainable, and I consistently receive beautiful, perfect center cut osso bucco portions. It’s a fantastic menu item! The flavor is incomparable to any other veal I’ve had.”
• Pino Luongo Chef/Owner of Centolire, New York, NY
“Le Québécois Grain Fed Veal will change the market popularity for veal products due to raising the animal in a more natural environment. The darker pigmentation does not distract from the flavor profile.”
•Thomas Dean Executive Chef, Barona Valley Ranch Resort & Casino, Lakeside, CA
“From a quality perspective, I have never bought such beautiful veal from any other supplier. It means a lot to me to have the best product in the industry on my menu. And from a pricing perspective, I am able to put veal on my menus at prices that customers can afford. I’m selling more veal than ever because it is competitively priced with the rest of the menu.”
•Ed Matthews Executive Chef, One Block West, Winchester, VA
“I’m very impressed with the consistency and size of the Le Québécois veal rack. The meat is always well marbled, flavorful and each portion is very large which is great for my plate value.”
• Carlos Guia (formerly Exec. Chef at Commander's Palace) chef at Louis's Fish Camp Bar and Louis's Las Vegas, Las Vegas, NV
“I’m proud to have Le Québécois Grain-fed veal on my menu. Customers eat their veal chop and they flip!”
• Hans Egg Chef/Owner of the Saddle River Inn, Saddle River, NJ
“I've been selling veal for 35 years in our restaurant. The Le Québécois Grain-fed veal I’ve been using lately is the tastiest veal I’ve ever had.”
• Heinrich Aichem Chef/Owner of the Black Forest Inn, Stanhope, NJ
“Grain-fed veal is the best, don’t use too fancy a preparation, just keep it simple!”
• Johann Schuster Executive Chef, Charivari Restaurant, Houston, TX
*Minimally Processed. No Artificial Ingredients.
