Rose Veal Tendron

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It’s veal day today.  Our boxes are locked and loaded for customers.  When we return from the butcher with a carcass freshly packaged that we’ve carefully raised on the farm, the fry pan goes on and we taste.  We tasted the T-Bone first because … well … it’s a perk of tuning our product.  And because T-bone tastes good.  Veal tastes good.

All I captured of the T-Bone was this empty plate.  We ate the meat.  The dog got the bone.

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Next up was the Tendron A Griller.  Tendron is veal poitrine.  Pointrine is belly or chest.  Tendron is called “Tenderoni” in this household.  Mostly, okay all-ly, by me.  Call it my eighties upbringing.  Call my enthusiastic dedication to the hot boy band New Edition.  Whatever it is, the word “Tendron” is written and all I see is “Tenderoni.”  She’s my only love.

I fry it in a moderate pan loaded with lard.
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It looks like a chunk of meat in the package, but when you take it out, you see it is more of a strip.

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After a fry, I pepper it then cooks me some eggs.  Great for breakfast or lunch.  I had some local Saint Mont that rounded everything out.  … I had it for lunch, though in the country, red wine in coffee for breakfast is not unheard of.  I’ve not quite earned my stripes for that.

 

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The usual suspects were right by my side helping me along with the taste test.  Nothing motivates our fluffy sedentary animals like some fresh veal fried in a pan.

 

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And if you find a tenderoni that is right for you, make it official, give her your love.  Once you had a ‘roni you will never give it up.

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