Veal
Veal adds a little something special to the table
Shoulder Roast
Cut from the shoulder of a veal, this boneless roast is well suited for a quick braise due to its tender nature.
Breast
The braising roll is cut from the veal breast. It is made up of the pectoral section of the animal with a bit of the belly attached as well. This cut can be made boneless or bone in to suit your needs.
Chops
Pork rib chops are cut from The veal chop has been a staple in classic cooking since the invent of agriculture. It is technically the ribeye of a young steer. Prized for tenderness and mild flavor. It can also be cut into a standing roast of 2-6 ribs for a large centerpiece.
Osso Bucco
Osso bucco are the cross cut sections of veal shank perfectly suited for a slow braise. Literally translating to “bone with a hole” this cut boasts a portion of bone marrow at the center of each piece.
