Specialty Veal

Veal is renowned for its tenderness, and is an important ingredient in several classic European dishes. The most commonly used cuts are osso bucco (an affordable braising cut), ground veal, and thin cutlets that are lightly breaded and pan fried. Large chops, sweetbreads, and liver slices are also available

 

Grain-fed veal is raised in large group pens with ample light and ventilation rather than crates. Because of their healthier iron intake, grain-fed veal has a beautiful rose color and robust flavor while still being exceptionally tender. Free Range veal is raised on open pastures where calves can wander and feed as they wish. Both varieties are raised without the use of sub-therapeutic antibiotics or growth hormones.