Veal is a lovely meat which has a softer flavour than beef. The most popular cuts are osso bucco, escalopes and loin steaks and we purchase our veal from suppliers that comply with the highest welfare standards.

We also sell a range of offal, from kidney and liver to oxtail and pig's trotters.

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Veal fillet steak

Lovely and tender.




Veal escalope

Veal escalopes have always been a popular product. They are quick and easy to cook.




Veal bones

Veal bones are lovely for making stock and gravy. All the bones are sawn to release the marrow on cooking.




Pig's trotters

Pig's trotters contain gelatine and are great for making stock. The juicy are used to help terrines set.




Lamb sweetbreads

Sweetbreads are the glands taken from the throat and heart regions. Lovely and tender, this is a popular cut coming back into fashion.




Lamb's kidney

Lambs� kidneys are back on the menu. Loads of flavour.




Lamb's liver

Another dish coming back onto the menu.




Sliced lamb's liver

Sliced lamb�s liver can be a starter or a main course.




Pig's kidney

Pig's kidneys have a slightly stronger flavour than lambs'. Very good in steak and kidney pie.




Sliced pig's kidney

Many people cook the pigs' kidneys after splitting them into two and removing the 'core'.




Calves' liver

A very popular cut with lots of flavour. The liver is normally sliced into 170g portions.




Pig's liver

A traditional cut making a comeback. This can be sliced into a variety of sizes.




Ox tail

Ox tail is best slow cooked, either in a slow roast cooker or an oven. Full of flavour and ideal for ox tail soup.




Osso Bucco

A very traditional veal dish. Taken from the shin, this product is best slow-cooked.



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