Offal and Bones
More and more chefs are turning to this amazing "5th Quarter" of the veal calf to find some of the more unusual and delicious dishes that can be produced. Often choosing really old traditional recipes they can re-invent for the modern diner, we are being asked for sweetbreads, liver, kidneys, hearts and more, on a regular basis, and have therefore produced this category to make the items available to our "at-home" celebrity chefs!!
Delicious when chopped, sauté in butter, mixed with a little black pepper and cream and then served on hot toast .... Learn More
This is a very traditional delicacy and is something for which we are constantly receiving requests - now available ready sliced in easy to use 300g packs, which will serve two nicely. Delicious lightly pan fried with white wine and shallots or makes the most incredible paté - take a look on our Tastebuds Website for the easy to follow recipe! Learn More
Its been a while sorting out our supply of these, but we now have Rose Veal Cheeks available!! Packed in two's and weighing approx. 600g plus these are often considered some of the the best, most tender pieces of meat from a calf, and when slow braised you can literally eat them with a spoon. Delicious.Learn More
Ready prepared veal marrow bones, ideal for the making of delicious meat stock. These have been sawn into manageable pieces and frozen into 1kg packs. Chefs say veal bones create the best stock!! Learn More
We are responding to the many enquiries we have had for this product, and have produced an easy-to-use pack of oven-ready tail chunks that will make the most fantastic soups, stocks and casseroles you have ever tasted! Learn More
The tongues are ready prepared for cooking, being finely trimmed. This is a dish that used to be extremely popular, usually boiled and then pressed with weights, making it easy to slice thinly as a cold meat, rather like ham.
Sweetbreads are prized by chefs and food lovers worldwide. In fact, there are two separate glands - the thymus gland or sweebreads, (from the throat) and the pancreas gland or heartbread (from the heart or stomach) that are taken from calves or lambs. People often describe the texture as "tender" and "creamy"; they are wonderful deep fried ... crispy on the exterior and tender on the inside ... mmmmm !