Veal
Beef CutsBeef · Beef Cuts
Veal
Veal — supplied by the cut, to your specification.
Cut specification
| Animal | Veal |
|---|---|
| Storage | Chilled |
| Cut | Leg |
| Bone | Boneless |
| Preparation | Sliced |
Pricing is commercial and quoted on request.
Cut to Your Specification
Competitive Trade Pricing
Chilled & Frozen
Veal is pale, fine-grained meat with very little fat cover and a mild flavour built to take a sauce rather than compete with it. The lack of fat is the defining practical fact for kitchens: veal dries out far faster than beef under dry heat. We supply escalopes, shank cut for osso buco, diced or minced portions, or any cut prepared to your specification.
What it is
Veal shares its structure with young beef but carries far less fat cover and a finer grain, which gives it the pale colour and delicate texture classical French and Italian dishes are built around. Its leanness puts it closer to our Beef Eye Round in cooking behaviour than to a marbled steak cut.
How it is prepared
Escalopes for quick pan work, shank cut for osso buco, diced, minced, or any other cut prepared to your specification — confirm which cut you need, since veal is ordered by the cut rather than as a single standard product.
Typical trade use
Escalopes and schnitzel, osso buco, blanquette, and classical French and Italian dishes built around a delicate meat are the standard uses. Kitchens ordering veal for a fine-dining menu also stock our Beef Shin where a richer braising option is wanted alongside it, and our Beef Fillet where a lean beef steak option is needed on the same menu.
Ordering notes
Confirm the exact cut you need — escalope, shank or otherwise — when ordering, since veal does not come as a single default product the way some beef cuts do. Browse the full Beef Cuts range, within our Beef category, for the rest of the order. Ingredient and allergen information is supplied with the goods; confirm the current specification.
At a glance
| Bone | Preparation options | Typical use |
|---|---|---|
| Both available (per cut) | Escalopes, shank cut, diced, minced | Schnitzel, osso buco, blanquette |
Frequently asked questions
Why does veal need gentler cooking than beef?
It carries very little fat cover, so dry heat over time dries it out much faster than beef. Quick cooking suits escalopes; long, wet cooking suits shank.
Can you supply veal shank specifically for osso buco?
Yes — tell us the round thickness you need and we will cut the shank accordingly.
Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.
