Strauss Free-Raised Veal

If Oprah likes it, then it must be good. If she likes it twice, then it must be fabulous.

Nearly two years ago, Strauss Free Raised Veal was featured on the Oprah show as part of a story called "How We Treat the Animals We Eat." They were commended for their humane practices raising calves. This past July their veal was recommended by O Magazine in an article titled "Meet Your Meat."  

Well, if you don't believe Oprah (you do, though, don't you?), then believe me when I say you should know Strauss Free Raised Veal.

The Wisconsin-based company is committed to raising calves more humanely. According to their website:

• Calves roam freely in pastures with mother and herd.
• They are never confined.
• They are never given hormones or antibiotics.
• They have unlimited access to the mother's milk
• They are strictly vegetarian-fed.
• All veal is traceable to the place of birth.

Recently, I received a package of several cuts of Strauss veal and am pleased to say that it's delicious. I enjoyed working with Strauss. My package arrived on time; and the meat was still cold and neatly wrapped in brown paper when I opened the package. Unlike supermarket veal, the color of Strauss veal is a deep rose color, which according to Strauss results from an iron-rich diet of the mother's milk. Once cooked, the veal is remarkably tender and succulent and intensely flavorful.

So far I have made Italian-style veal hot dogs, transformed ground veal into meatballs, and made rosemary scented veal chops. All were wonderful.



Italian Style Veal Hot Dogs with Onions, Peppers, and Mushrooms
Makes 4
Print recipe only here.

Strauss veal hot dogs are fully cooked, skinless, all-natural meat dogs. No nitrates or MSG are added.

1 tablespoon olive oil
1 medium sweet onion, such as Vidalia, thinly sliced
1 medium red or yellow bell peppers, cut into strips
1 1/2 cups sliced cremini or white button mushrooms
1 teaspoon sherry vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 Strauss veal hot dogs
4 hot dog buns, lightly steamed
Stone ground or Dijon mustard

1. Heat oil in a large skillet over medium heat. Add onions; saute until translucent, about 3 minutes. Add peppers and mushrooms; saute until lightly browned, about 5 minutes. Add the sherry vinegar and cook 1 minute. Season with salt and pepper. Remove from heat.

2. Cook hot dogs according to your preferred method: grilling, broiling, steaming, boiling.  Steam buns by placing them in a steamer basket for a couple of minutes until soft and plump.

3. To assemble, place hot dog inside bun, and top a generous squirt of mustard and 1/4 of the sauteed veggies. Eat it while it's hot!