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Veal


Veal Forequarter Roast (Netted)


A wonderful cut for roasting or braising. This method ensures that the marbling infuses the meat to produce a moist and flavoursome roast. Netting ensures an even cooking temperature.

Veal Backstrap Short Cut


The Backstrap has very little fat and it is best to cook on a high heat such as searing quickly and then a hot oven roasting. A perfect cut for a delicious marinade and then BBQ, stir-fry, or chargrill. Melts in the mouth.

Veal Chuck Tenders


A perfect inclusion for casseroles or any form of slow cooking.

Veal Blade


Roasting or slow cooking suits this cut of veal due to the connective tissue. This method of cooking will ensure a very flavoursome and juicy dish.