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.
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.