Veal from Aveyron, Roast (Chilled)

From the historic pastures of Aveyron, Pegase BVS has been a trusted name in premium fresh products since 1905, sourcing and preparing exceptional meats with traditional expertise and modern precision. This family owned company, based near Paris, cultivates a legacy of quality, partnering with regional farmers to bring you the finest French terroir. The Veal from Aveyron carries a rich heritage linked to the ancient cereal cultivation of the Ségala region, a name derived from “seigle” meaning rye.

This tradition of raising heavy calves on maternal milk and grain has been perfected over generations, earning the prestigious Label Rouge and PGI status. The result is meat with a distinctive pink colour and a remarkably tender, juicy texture. Its flavour is subtle yet rich, with delicate milky and herbaceous notes that speak of its natural diet and the local limestone pastures. For an exceptional dining experience, we recommend bringing this chilled roast to room temperature for about 30 minutes before cooking to ensure even heat distribution.

This versatile cut is sublime as a classic roast, or can be sliced for a refined cold platter. We suggest pairing it with a well structured red wine like a Marcillac or a light Côtes du Rhône to complement its subtle flavour, or a dry white wine from the region for a refreshing contrast.

Basic cooking instructions:

1. Remove the chilled roast from the refrigerator about 30–45 minutes before cooking to let it lose its chill and ensure even roasting .
2. Preheat your oven to 180°C (350°F) and season the veal generously with salt, pepper, and fresh herbs like thyme .
3. Sear the roast in a hot, oven-safe skillet with a little oil and butter for 2–3 minutes per side until it’s evenly golden brown .
4. Transfer the skillet to the oven and roast for 25–30 minutes for a 900g roast, or until a meat thermometer inserted into the center reads 55–60°C for a rosé, medium finish .
5. Remove the roast from the oven, loosely cover it with foil, and let it rest for 5–10 minutes before slicing to allow the juices to redistribute .
6. To serve, you can slice it thinly and enjoy it warm, or let it cool completely to serve chilled—both are traditional for this high-quality veal .