Our veal is born and raised across the sea in Belgium and the Netherlands. The calves are raised in group housing with plenty of farmer interaction and their stalls are spacious, light, and airy. Providing a generous amount of roughage makes an important contribution to improving animal welfare, which is why our calves are fed calf milk supplemented with roughage.
Similar to a sirloin steak in the beef range and comes as t-bone joint (bone can be removed), this tender pink loin is very lean and perfect for frying or grilling.
Ideal for steaks that can be grilled or fried, traditionally used as an escalope that can be quickly cooked or marinated for the best flavour.
If you need any further guidance on the Right cut for you and your business, drop us a note, we're more than happy to help!
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Ask your local butcher for the ranges available or if you have a special requirement,
our butchers can assist in sourcing where feasible.