British Rose Veal - Welfare Friendly - Veal Bones make amazing stock !

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Offal and Bones

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!!

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  • Bone Broth Mix

    Make your own bone broth with these key ingredients !

    We have included in this pack some Welsh Wagyu Beef and Rose Veal Marrow Bones, Ribs and Sinew (for collagen). This is a perfect mix for a tasty bone broth or stock, so simple to make.   A slow cooker is especially useful for this purpose but you can also use your oven.   In fact, we think the bones give a better flavour if roasted first before adding into the water, but that is a personal choice.  Here is a simple recipe idea for your broth,  you can use some, or all, of the following in your broth and you will need a large stock pot or slow cooker.

      Beef bones, carrots, onions, celery, garlic, bay leaves, whole black peppercorns,whole star anise, cinnamon sticks, apple cider vinegar.


    Take the bones and place them in a deep oven tray, mixing in the veg (carrrots, onions and celery) Quantities can vary, depending on how much flavour / stock you wish to produce but you can be pretty ad lib.   Roast for about half an hour on Gas Mark 7 or 200 degrees C and then give the bones and veg a turn over, followed by another 20 or so minutes.   Simply add to the stockport with all the herbs and spices, and cover with water.  You can deglaze the roasting tin by adding a little water to get all the lovely bits up - and pour those in too.   Bring to the boil, at which point you can skim off any fat or foam that you can see, and then simmer for a very, very, long time!

    I leave my slow cooker on all day, but you can simmer on the hob for 4 - 6 hours and get a similar result, but keep covered and top up the water constantly.   When you are satisfied that the broth has finished stewing, you can strain it through a fine mesh strainer and then discard the bones and vegetables.   You can always use the meat from the bones (if there is any) to make a soup.

    You can cool the broth down at the end of this process by adding a couple of handfuls of ice cubes, and when cool refrigerate.   The fat will solidify and separate from the jelly like broth when cold, and you can then easily remove it (or leave it if you are happy).    The remaning liquid can form the basis of soups, be used as stock or as a "beef tea" drink which will be very filling and can help with diet control.   You can store it for up to five days in the fridge or freeze it in batches.

    The list of the health benefits attributed to bone broth are seemingly endless, from boosting immunity, alleviating the common cold and bronchitis, to promoting weight loss and improving hydration. It is widely known now that the nutrients in it help your gut by supporting your digestion of fat, cutting do0wn on inflammation and undoing intestinal wall damage.

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  • Rose Veal Calves Kidneys Min. 200g

    Delicious when chopped, sauté in butter, mixed with a little black pepper and cream and then served on hot toast .... Learn More

  • Rose Veal Calves Liver Min. 300g

    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!

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  • Rose Veal Cheeks Min. 350g+

    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. 350g 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

  • Rose Veal Marrow Tunnel Bones Min. 1kg

    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!! These delicious bones also make amazing bone broth, which has been shown over the centuries to have so many fantastic benefits for the human body, such as boosting immunity, alleviating the common cold and bronchitis, fighting infammation, promoting weight loss and improving hydration to name but a few!! Learn More

  • Rose Veal Sliced Tail Min. 500g

    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

  • Rose Veal Sweetbreads Min. 200g

    Heartbreads/Sweetbreads are prized by chefs and food lovers worldwide. In fact, there are two separate glands - the thymus gland or sweetbreads, (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 ! Learn More

  • Rose Veal Tongue Min. 750g

    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. Learn More

8 Item(s)

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