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Limousin Veal Noisette from FINE & WILD UK, a premium French veal cut with delicate marbling, ideal for gourmet meat dishes.
Diced Limousin Veal Noisette pieces from FINE & WILD UK, showcasing tender, high-quality French veal for refined cooking applications.

Limousin Veal Noisette

Sale price£27.00
Label Rouge Limousin Veal Milk-Fed

Boneless loin medallions from Red Label Limousin veal — calves reared sous la mère in central France, suckled on maternal milk for up to 5½ months. Pale pink, fine-grained, delicately sweet. Frozen. A quick-cook cut that rewards a hot pan and a pink centre.

Limousin veal noisette — a boneless medallion cut from the loin of Red Label Limousin veal, frozen. These calves are raised sous la mère (under their mother) in the Limousin region of central France, suckled directly twice a day for 3 to 5½ months, with maternal milk making up at least 85% of their diet. The Limousin — lush pasture country with high rainfall and mineral-rich soil — has been cattle-breeding land since the seventeenth century, and the veal produced there carries Red Label certification, which sets standards for breed, rearing method, and meat quality.

The meat is pale pink, fine-grained, lean, and delicately flavoured — tender without being bland, with a sweetness and a subtlety that makes it one of the most refined cuts in the butchery range. Noisettes are the loin cut into neat, thick medallions — the equivalent of a fillet steak in miniature. They cook quickly and reward precision: a hot pan, a short sear, a pink centre.

Origin: Limousin, France

Ingredients: Veal loin (Limousin breed).

Storage: Frozen. Defrost in the fridge overnight. Once defrosted, use within 24 hours. Do not refreeze.