Veal (including Halal)
We source our veal from the finest Dutch producers, who deliver milk fed and grain fed veal daily.
Cuts available
- Knuckle - The knuckle is cut from where the calf’s leg joins the body. It is great when slow cooked in stews or pies
- Hind Shank - Taken from the rear of the animal, the hind shank is perfect for stewing and braising
- Liver - More commonly known as Calves Liver, this is great for frying and is full of iron
- Loin - Perfect for roasts, the loin is one of the choicest cuts of veal
- Best End - Part of the forequarter, the best end is used for roasts and stews
- Marrow Bones - Made famous by its use in the Italian dish Osso Bucco and Vietnamese Pho Noodle Soup, it is also perfect for beef stocks
- Top Side - Lean and tender, the top side joint is taken from the rear quarter and is ideal for roasting and pot roasting
