Veal
Veal Minced
Try our minced veal in place of your usual beef mince recipes for a leaner, sweeter and tender taste. Perfect in Cottage Pies or as a really lean burger option, we’ve even spotted soup recipes using it – if you are feeling adventurous. Veal is prized for its delicate, milky flavour and is considered a …
Veal Topside Joint
A lean cut of Dutch veal which is great for slow roasting. A boneless cut taken from the hind quarter, with little marbling and a fine-grained texture. This Veal joint makes a mouth watering addition to your table.
Veal Escalope
Dutch veal escallops that have been thinned out being beaten to ease the cooking process. Try our veal escallops for a scrumptious Veal Cordon Bleu, or Veal Milanese. Just don’t forget to invite us for dinner!
Veal Osso Bucco
A Dutch veal shank with the marrow still at the centre. Best cooked by braising. Slow cooking this cut will really bring out the flavours and allow the marrow to render. A beautiful and somewhat unusual cut of veal which is bound to impress your fellow diners and not forgetting your taste buds!
Veal Bones
Veal bones are particularly great for making stock. When cooked in boiling water, the bones yield gelatine which will result in a smooth, rich and very tasty stock. Before boiling, you can even brown them in the oven with aromatic herbs and vegetables for extra flavour.