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. 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.

More Information Veal Cutlet

Veal Cutlet

Slices of Veal Loin on the Bone

More Information Veal T-Bone

Veal T Bone Steak

Bone In Steaks of Prime Veal

More Information Veal Loin Escalope

Veal Escalope

Thin Escalope of Delicate Veal

More Information Veal Topside

Veal Topside

A Lean, Tasty Joint from the Rump

More Information Veal Silverside Image

Veal Silverside

A Lean and Meaty Roasting Joint

More Information Veal Breast

Veal Breast

On the Bone Veal Roasting Joint

More Information Veal Osso Bucco

Veal Osso Bucco

The Milanese Classic Of Veal Shank

More Information Minced Veal

Minced Veal

Delicate Minced British Veal

More Information Diced Veal

Diced Veal

Ready Cut Cubes of Tender British Veal

More Information Calves Liver

Calves Liver

A Real British Delicacy Best Fried

More Information veal kidney

Veal Kidney

A Specialty of British Veal

More Information Veal Marrow Bones

Marrow Bones

A Delicacy for Roasting or Stocks