Sous vide veal


  1. Take the veal out of the fridge
  2. Allow the veal to come to room temperature for about 30 minutes
  3. Take a frying pan
  4. By using meat tongs you won't puncture the meat
  5. Put the flame up high
  6. Place the pan on the flame and allow it to get hot
  7. Turn the flame to medium
  8. Put the butter in the pan
  9. Allow the butter to bubble
  10. Put the veal in the pan
  11. Fry the veal blade all around for about 5 minutes.
  12. Remove the veal from the pan and place on a dish. Leave to cool in the fridge for about 30 minutes
  13. Bring the water to 61°C (142°F) with the sous vide stick.
  14. Vacuum the veal with herbs and spices
  15. Put the vacuumed veal in the sous vide bath
  16. Set a timer for 24 hours
  17. Remove the veal from the bath after 24 hours
  18. Cut open the bag
  19. Cut the veal into slices of approximately 2.5 cm
  20. Put the frying pan on medium-high flame
  21. Put some butter in the pan
  22. Allow the butter to bubble and fry the veal alternately for 2 minutes, 1 minute per side, until the outside turns light brown.
  23. Bon appétit!

Steps sous vide


Better Life (Beter Leven)

Better Life Farmer Rob Foks is proud that he raises his calves under the better life mark of the Dutch Society for the Protection of Animals (De Nederlandse Dierenbescherming). In addition, he tries to make his company more and more sustainable.

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