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Veal is, simply put, the meat from young calves — as opposed to the meat from adult cows we typically consume. The calves live in spacious environments, free to move in small social groups, never caged or in crates, and are reared on a carefully balanced diet.

A staple of European cuisine, this is of continental quality, but reared to strict welfare standards. Expertly prepared by our Master Butcher, the veal is hung to dry for four to five days as the minimal fat cover does not allow for dry ageing, before being cut to order and dispatched fresh.