All of our veal is from calves that have been fed naturally and reared on selected farms that meet the superior welfare standards for their herds that we demand. The calves live in social groups and are fed on balanced diets of multigrain and milk to produce exceptional quality, tender meat that can be used in a variety of ways. All of our veal is fully traceable and certificated.
Fridge: Place in the fridge, in the coolest place until required
Freezer: Freeze as soon as you receive it and defrost completely before use. Can be kept for up to six months.
For perfect succulent results - pan fry, sauté or grill to create a range of exceptionally tasty dishes. Our tip is to let the meat come out of the fridge and warm up to room temperature before cooking. Traditional recipes include veal Masala and Wiener schnitzel. For these dishes it is necessary to prepare the meat by pounding it flat with a meat mallet and coating with an egg/bread crumbs mixture prior to cooking. Veal is a versatile meat that can also accompany pasta, salads or be served sautéed with a Bernaise sauce with asparagus, carrots and potatoes.