British Rose Veal - EAT BETTER MEATS

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British Rose Veal

We offer you a refreshing look at sustainable dairy farming - and one that we have been campaigning for over many years. We have had the RSPCA's blessing for a long time now, but more recently Compassion in World Farming also stepped upto the mark to announce that rearing ex-dairy bull calves to just under a year old is indeed a much preferred way of dealing with the natural problems that hits farmers when their dairy cows give birth to bulls.

The dairy cow was not considered a good option for its meat, but careful rearing and handling and a refining of the cereal diet our calves are fed, has produced a wonderful meat that is both tender and flavoursome.   It is not the insipid, pale meat of young milk fed calves, but a deeper, more vibrant pink - hence the term Rose Veal. There were some stigmas attached to eating continental veal which have lingered on in the minds of the general pubilic, but we are very keen to dispel the myths surrounding the rearing process.   For instance, some farmed animals are no more than a few months old when they are pronounced ready for processing - our calves have reached the age of at least 11 months and weigh a healthy 300kg.   They are kept in large open barns in social groups, with access to fresh air, daylight and fresh water - not the horrendous calf crates that were used in the past.    

Many of our favourite TV Chef's have supported the use of Rose Veal, such as Hugh Fearnley Whittingstall, Gordon Ramsay, Jamie and Jimmy from Jimmy's Farm  - and we supply our own favourites too, such as George Barson from Kitty Fisher's and Cora Pearl in Mayfair and Covent Garden, Matt Worswick from The Latymer at Penny Hill Park, Stuart Collins from Docket 33 and James Sherwin from Wild Shropshire.

There is a special section in Our Virtual Counter with a very comprehensive list of British Rose Veal Products - we have only listed a few here for you.

7 Item(s)

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  • Case of 12 Gold Star Awarded Rose Veal Fillet Steaks

    Another special offer, this time a case of 12 x 170g, beautifully tender Rose Veal Fillet steaks. Similar to the smaller box, the steaks are hand-cut and packed separately for easy freezing but this box represents even better value for money. Learn More
    £80.00

  • Case of 6 Gold Star Awarded Rose Veal Fillet Steaks

    This special offer of a case of 6 x 170g, beautifully tender Rose Veal Fillet steaks is fantastic value for money. The steaks are hand-cut and packed separately. Learn More
    £40.00

  • Rose Veal Fillet - Gold Star Awarded Min.1.5kg

    This piece of fillet will provide 6 - 8 servings, perfect for a special occasion. The quality of this particular cut speaks for itself if we tell you that we have served several well known Michelin-Star Chefs with this very same product, including Matt Worswick at The Latymer at Penny Hill Park Hotel in Bagshot, and Andrew Fairlie at Gleneagles in Scotland. Learn More
    £55.00

  • Rose Veal Fillet - Gold Star Awarded Min.1kg

    This piece of fillet will provide 4 - 6 servings, perfect for a special occasion. The quality of this particular cut speaks for itself if we tell you that we have served several well known Michelin-Star Chefs with this very same product, including Matt Worswick at The Latymer at Penny Hill Park Hotel in Bagshot, and Andrew Fairlie at Gleneagles in Scotland. Learn More
    £38.00

  • Rose Veal Fillet - Gold Star Awarded! Min. 500g

    Dinner for two? Try this wonderful succulent fillet - you and your guest will not be disappointed! Learn More
    £19.50

  • Rose Veal Fillet Goujons Min. 200g

    A chance to buy Rose Veal Fillet steak at a really amazing price, already cut into strips for a stroganoff - or simply pan fry the strips with some onions and mushrooms for a lunchtime baguette .... Learn More
    £5.50

  • Rose Veal Fillet Steak - Gold Star Awarded! Min. 170g

    We cannot recommend this cut highly enough. This is a tender, succulent, delicate and yet flavoursome steak that will feel like "Angels dancing on your tongue ..." and there are lots of recipes and serving suggestions available to suit all tastes. Used by Internationally acclaimed an Michelin Star Chef Andrew Fairlie on his menu at Gleneagles, and Great British Menu Michelin Star Matt Worswick at The Latymer, Pennyhill Park Hotel in Bagshot, Surrey, what higher recommendation can we give?

    Learn More
    £6.90

7 Item(s)

per page