Veal Sweetbreads, Fresh, +/-500g£44.95- Osso Buco (Veal Shank) Tortelloni, 1kg£47.95Succulent and tender ossobuco shredded and stuffed into fresh tortelloni is a match made in heaven! Serve with a hearty glass of red and a generous sprinkling of fresh parmesan. This recipe is Milanese, and is cooked with white wine and vegetables to achieve a deliciously meaty and flavoursome filli...
- Chef's Veal Stock, 1L£19.95Proper veal stock is hard to get, and this rich, tasty French brand is one of the finest you can get - it's of a standard to be used in Michelin kitchens. A perfect base for soups, broths, casseroles and stews, a little goes a long way. Best of all, you can freeze it if you want to make it last that...
- Veal Rump +/-3kg£89.95
- Dutch MF French-Trimmed Veal Rack, 2 Bone, Fresh, +/-1kg£34.95
- Veal Brains, Frozen, +/-300g£11.75
- Veal Shins, Fresh +/-2kg£56.95Veal shin is the must-have meat for the classic Milanese dish osso buco, a rich stew of cross-sections of the meat braised with vegetables and white wine. It is usually topped with gremolata and served with risotto or wet polenta. The shin benefits from a long slow cook. The resulting meat is beauti...
- Veal Topside Steaks, Fresh, 2 x +/- 250g£18.95
- Dutch Milk-Fed Veal Osso-Buco, Fresh, +/-2kg£69.95Osso Bucco or veal shanks are a speciality of the Lombardy region of Italy. Also the name of a well-known Italian dish, Osso Bucco, translates to 'bone with a hole' and is the veal shin of the bone. It is usually cooked in stews so that the bone marrow in the middle can be absorbed into the other ju...
- Dutch Milk-Fed Veal Fillet Untrim, Fresh, +/-1.25kg£69.95These Dutch milk-fed fillets are even more tender than beef fillets. Veal offers a milder taste and the meat is pale pink and has a lower fat content. The fillet can be trimmed and cut into steaks, also called tournedos, and are usually pan-fried. Veal fillet pairs well with simple flavours such as ...
- Dutch Milk-Fed Veal T-bone, Fresh, 2 x +/-600g£49.95This beautiful Dutch milk-fed T-bone is slightly marbled with fat and has a pale pink meat. Veal is the meat of young calves and contains a lower percentage of fat compared to other meats. The lighter colour of the meat is due to the calves only drinking milk, rather than grazing on grass and other...
- Dutch Milk-Fed Veal Cutlets, Fresh, 2 x +/- 400g£39.95These Dutch milk-fed veal cutlets are beautifully tender and delicate in flavour. To cook, allow to come up to room temperature and season just before placing in a smoking hot pan. Brown the cutlets for around 4-5 mins per side, before placing in the oven. To finish, baste the meat in foaming butte...
- Veal Glace, 600g£36.95This veal stock is rich, perfect as a base for soups, broths, stews, sauces and casseroles. Just a few spoonfuls goes a long way. The stock is made by roasting veal bones with vegetables and onions, and then it is simmered overnight to bring out all of the meaty flavours. A great product for home-co...
- Dutch Milk-Fed Veal Chops, Fresh, 2 x +/-350g£33.95Veal chops are cut of the veal rib joint. They can be cooked rare to well done as the fat content in them means they do not become dry as the bone keeps the meat moist and succulent. For a delicious chop, season well with salt and drizzle with oil before cooking, and make sure to rest for five minut...
- Dutch Milk-Fed Veal Cutlets, French-Trimmed, Fresh, 2 x +/-500g£48.95These Dutch milk-fed veal cutlets are beautifully tender and delicate in flavour. They are trimmed and ready to use for ease. To cook, allow to come up to room temperature and season just before placing in a smoking hot pan. Brown the cutlets for around 4-5 mins per side, before placing in the oven...
- Dutch Milk-Fed Calves Liver, Fresh, 2 x +/-150g£18.75
- Calves Tongue, Fresh, +/-800g£17.95A less common offal is the calve's tongue, which is incredibly delicious when prepared properly. The calves tongue has a lot of fat inside the tongue, which bubbles and crisps up when it is seared. Firstly though, it is best to boil the tongues in water, adding garlic cloves and an onion, for 4-5 ho...
- Dutch Milk-Fed Veal Escalopes, Fresh, 4 x +/-150g£39.95Escalopes are lean and thin so only need to be seared quickly in a hot pan. Simply season well with salt and pepper, or alternatively marinade before flash frying. Veal escalopes are also the base for a much-loved dish, veal Milanese. that is made with a veal escalope, and coated in breadcrumbs. Af...
- Dutch Milk-Fed Veal Sirloin Roast, Fresh, +/-1kg£75.95This is a stunning way to cook with veal - it can either be roasted as a whole joint for a spectacular roast dinner, or cut into steaks for individual portions to grill in a skillet. We recommend that veal sirloin should be eaten medium rare. The 1kg portion makes it the perfect size to feed a famil...
- Dutch Milk-Fed Veal Sirloin Steaks, Fresh, 2 x +/-250g£39.95Sirloin steaks are leaner than the ribeye steaks, but also have a thick strip of fat across the cap of the meat. We recommend rendering down this strip of fat edge down in a hot pan, which will give it some colour and release the delicious fat that can then be used to baste the steak whilst it cooks...
At Fine Food Specialist, we offer a great selection of high-quality meat and poultry for you to pick from, making it easy for you to enjoy exquisite flavours and textures in the comfort of your own home. One popular meat option to buy is our specialist veal. A nutritious and nutrient-rich culinary option, veal is full of protein, zinc, niacin and vitamins.
Additionally, veal is very easy to cook and is leaner and more tender than typical cuts of beef. This also provides veal meat with a distinctive and delicious flavour. Our range of veal is a great purchase for any meat lover, and can make a really good gift for anyone that enjoys deep, rich, flavoursome food products. Veal works really well with a host of other items, such as potatoes, mushrooms, lemon, garlic and peppers.
Buy Veal
At Fine Food Specialist, we have a broad selection of veal products for you to pick from and enjoy. You can select from veal rump, different types of veal steaks, veal mince through to veal brain and veal shins. We also have racks of veal ribs available, as well as fresh veal stock.
Our latest addition to our growing veal offering is veal burgers. Veal is the perfect subtle flavour of meat to make a delicious burger. In Italy, veal mince is often combined with beef or pork mince to make an authentic ragu sauce.
If you want to taste veal in its’ purest flavour and form, try cooking a veal steak or chop, which can be cooked in the exact same way as beef. We have a choice of veal sirloin, veal topside steaks or veal ribeye. Alternatively if you are cooking for a large group of guests, we have whole veal joints available, that are perfect accompanied with seasonal vegetables and a big comforting pile of roast potatoes.
These veal topside steaks are perfect fried on a griddle – cook just as you would with a steak. Rub with good-quality Italian olive oil, season well with salt and pepper and enjoy!
Another popular veal cut is veal chops, which are cut off the veal rib joint. They can be cooked rare to well done as the fat content in them means they do not become dry as the bone keeps the meat moist and succulent. For a delicious chop, season well with salt and drizzle with oil before cooking, and make sure to rest for five minutes before serving.
Veal meat is pale pink coloured, and the flavour is subtle and delicate. Veal topside meat comes from the rear quarter of the animal, is pale pink in colour with a subtle and delicate flavour.
Meat lovers can also pick up specialist beef, pork, lamb, game and burgers from Fine Food Specialist with ease, so be sure to browse through our full selection.