Milk-Fed Australian Veal
Osso Buco Cross-Cuts, Tender Veal Cutlets & Scallopini. Every cut is individually vacuum-sealed in sub-zero cryovac pouches with guaranteed thermal integrity.
Milk-Fed Veal Osso Buco Shank Cross-Cuts (800g) arrives exactly as a butcher would portion it for their own kitchen. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 800g per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Milk-Fed Veal Cutlets Bone-In (4 x 220g) arrives exactly as a butcher would portion it for their own kitchen. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 880g per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Tender Veal Scallopini Thin Cutlets (500g) is one of our most requested cuts in the milk-fed australian veal range. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 500g per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Sourced as part of our milk-fed australian veal allocation, the veal mince premium delicate blend (1kg) is a genuine butcher's favourite. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 1kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Sourced as part of our milk-fed australian veal allocation, the rolled boneless veal shoulder roast (1.5kg) is a genuine butcher's favourite. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 1.5kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
About Milk-Fed Australian Veal
What is veal, and how is it different from beef?+
Veal comes from young calves, typically milk-fed, giving it a paler colour, finer grain, and more delicate flavour than mature beef. It's prized in Italian and French cooking specifically for this tenderness and subtlety.
How do I cook veal cutlets without drying them out?+
Veal cutlets are thin and lean, so they cook very quickly — a fast pan-sear of just 1–2 minutes per side over medium-high heat is usually enough. Overcooking is the most common mistake with veal given how little fat it carries to protect it.
What is osso buco, and how should it be cooked?+
Osso buco is a cross-cut veal shank with the bone (and marrow) left in. It's a slow-braising cut — cooked low and slow in liquid for several hours until the connective tissue breaks down and the marrow becomes spoonable.
Is veal more expensive than regular beef, and why?+
Yes, generally — veal commands a premium due to the younger age at processing, more intensive rearing requirements, and lower yield per animal compared to mature beef cattle.
Can I substitute veal for beef in a recipe?+
In most recipes, yes, though expect a milder flavour and shorter cooking time given veal's leaner, more delicate composition — dishes designed around long, fatty beef braises may need adjusting to suit veal's faster-cooking nature.