LIMOUSIN VEAL NOISETTE

Limousin Veal Noisette

Origin: France

Noisettes are prized medallions cut from the loin of veal calves, specifically from the Limousin breed raised in the eponymous region of central France. This area, known for its lush pastures and long history of cattle husbandry, produces some of the finest veal in Europe.

Limousin veal is distinguished by its pale pink colour, a result of a carefully managed diet rich in milk and supplemented with iron to prevent anaemia. The meat boasts a remarkably fine-grained texture and a subtle, delicate flavour profile that sets it apart from standard veal. Noisettes, being cut from the loin, are particularly tender and lean.

To preserve the delicate flavour and texture, noisettes are best cooked quickly over high heat. Aim for a crisp exterior while maintaining a juicy, pink centre. For optimal results, bring the noisettes to room temperature before cooking. Season lightly with salt and pepper, then sear in a hot pan with a mixture of butter and oil for 2-3 minutes per side. Aim for an internal temperature of 57-60°C for medium-rare, or 60-63°C for medium. Rest for 5 minutes before serving to allow juices to redistribute. Serve with seasonal vegetables and a light sauce that won't overpower the meat's delicate flavour.

Producer: Limousin veal is produced under strict French regulations that ensure high standards of animal welfare and meat quality. The calves are typically raised to around 8 months old, longer than many other veal production systems. They are housed in group pens with access to straw bedding, promoting natural behaviours. The diet consists primarily of milk or milk replacer, supplemented with fibrous feed and iron to maintain the cattle's health and the meat's characteristic pale pink colour.

Wine pairing: Complement the delicate flavour of the veal with a crisp white Burgundy or a light-bodied Pinot Noir.