The incredible quality and texture of this veal rack comes from the care Ekro farmers give the calves, and from the cattle suckling on milk supplemented with roughage, a dietary fiber that enhances and contributes to their welfare. This is a very tender meat, much more tender and succulent than beef. And in terms of meat, it’s also pretty healthy, as has more protein and iron than chicken or beef. It’s firm, but with a delicate flavor, and is velvety on the tongue.
There are many a cooking recipe for frenched veal rack. The easy way, of course, is roasted in an oven after marinating with salt and pepper (and whatever herbs you have in your kitchen, should you wish, like rosemary and thyme). But if you want something a little more extra, perhaps to serve for a special occasion, you can try this roasted veal rack with mushroom sauce.
Dutch Ekro veal is widely used by chefs around the world to no great surprise. Their veal is tender and succulent, with a subtle flavor. It’s easily digestible, and rich in vitamins and minerals, as well as low in cholesterol. Ekro has been in the veal production business since 1952, and since 1994 has been part of veal market leader, the VanDrie Group. All their calves are raised in group housing by the company’s own veal farmers. The housings are spacious and airy, and the calves are milk-fed, ensuring the highest quality meats.
Your cut of veal rack comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.