Our traditional milk fed veal boasts the qualities that make this delicacy so prized by chefs, with the close texture and pale, pink meat boasting richness as well subtlety.
A staple of European cuisine, this is of continental quality, but English reared to strict welfare standards.
As such it's ideal for use in classic dishes such as Milanese Osso Bucco or Wiener Schnitzel. You can read find more of our Veal Recipes here.
Expertly prepared by our Master Butcher, the veal is hung to dry for four to five days as the minimal fat cover does not allow for dry aging, before being cut to order and dispatched fresh.
Each cut has a listed tried and tested recipe on our website, and makes for superb cooking.