Our well-planned feeding and finishing consistently produces the leanest, most tender veal available.
We know that if eating quality is superb, our customers will come back for more.
The tenderloin sits beneath the ribs and as this part does very little work, so it is the most tender cut of meat.
Our tenderloins are ideal for roasts and steaks.
Green Mountain tenderloin cuts require little handling by the chef since the fat and trimmings have already been removed.
Our veal has a delicate flavour it is perfectly suited to roasts and schnitzels.
Nothing tastes quite like veal from Green Mountain.
Eye Fillet, salt, black pepper, lemon juice, premium olive oil
Wrap the fillet in plastic wrap and place in the freezer for 2 hours.
Unwrap and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces.
Lay out sheets of plastic wrap and place each slice onto the plastic.
Top with another piece of plastic and gently pound with a meat mallet until paper thin.
Repeat until all of the meat is sliced and pounded.
Place meat slices on a chilled plate and drizzle with lemon juice, premium olive oil, salt and pepper.
Garnish with shaved Parmesan cheese and capers.