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“To banish veal for ever from our shopping list and our menu is to condemn potential veal calves to a heinous fate.”
Hugh Fearnley-Whittingstall
If you use milk in your cooking or eat any sort of milk-based cheese, veal calves are an entirely natural consequence. Cows give birth to calves as part of nature’s cycle, both female and male. Female calves join the milking herd but male calves from a milking mother can’t be fattened for beef. Which is why buying British rose veal provides a viable alternative for British Veal farmers.
British rose veal means that the meat is pink which signifies a more active life and a varied diet. Quite rightly, the use of veal crates was made illegal in the UK in 1990 and in 2007 in the EU. Therefore, high-welfare, ethically reared English rose veal is from calves that have had an outdoor, free-range life.
Our Dorset milk-fed British rose veal comes from animals reared by specialist suppliers who always adhere to the absolute highest welfare standards.
All the animals reared for veal are housed in well-ventilated barns with natural light and straw-bedding. Thanks to our close relationships with the small-scale, local farmers we work with in Dorset, we can confidently say that our rose feal is ethically sourced and always prioritises animal welfare.
Our exacting standards mean that you can order from us in confidence, enjoying this incredible cut of meat without concern.
The dry-ageing process – which is one of our high welfare farming hallmarks at The Dorset Meat Company – isn’t applicable in the production of veal meat.
Veal cannot be dry-aged due to its leanness and lack of fat. As a result, it is hung for up to five days, and then hand-prepared by master butchers.
When you choose British veal delivered from The Dorset Meat Company, you are making a distinctive choice. British veal sometimes has a pink or ‘rose’ hue, which signifies a more active life and a varied diet.
Quite rightly, the use of veal crates was made illegal in the UK in 1990, and in 2007 across the EU. Subsequently, high-welfare, ethically reared British veal is always from calves that have had an outdoor, free-range life; making it a healthy food choice from sustainable farms.
Have a think about this. If you use milk in your cooking or eat any sort of milk-based cheese, then veal calves are an entirely natural consequence.
Cows give birth to calves as part of nature’s cycle, both female and male.
It is the female calves that join the milking herd, but male calves from a milking mother can’t be fattened for beef. However, their meat can be used as a viable alternative – which is where British veal comes from.
The Dorset Meat Company offers a varied selection of high-welfare British veal meat – conveniently, carefully and efficiently delivered to your door by DHL in temperature-controlled boxes.
Maybe you’re new to British rose meat, or are choosing it again after some time. Perhaps you have been asking yourself where to buy veal. Well, look no further. Our British and English rose veal range and veal recipe tips will help to raise your culinary game time after time.
Each of our British veal meat cuts – including classic favourites such as veal escalopes and calves’ liver (veal liver) – have been expertly prepared by English butchers, whom we know personally and who pride themselves on the highest animal welfare standards.
Looking to order veal and get some helpful cooking and recipe tips along the way? You’ve come to the right place.
Our whole rose veal fillet is in a league of its own, and has fast become a byword for lean and naturally protein-packed rose meat.
Our English, milk-fed whole veal fillet is from animals reared to the highest welfare standards, that have been housed in well-ventilated barns with natural light and straw-bedding.
Here is one of the classic – and particularly wonderful – veal recipes you can follow to serve up a dish worthy of any dinner party.
Cut the whole fillet into steaks and gently pan fry with mushrooms. Add cream, garlic and either white wine, sherry or brandy to the pan in order to make a rich and comforting sauce. It really is as simple as that – and it is a recipe we guarantee you’ll want to visit again and again.
With the bone in for extra flavour and thickly cut, veal chops from our expert veal suppliers are a tasty, quality alternative to pork and lamb chops.
So how to get the best out of the veal chops now they’re in your kitchen? We suggest opting for this veal recipe: the French country classic Cote de Veau Grand-Mere.
Pan-fry the veal chops in garlic, olive oil, streaky bacon and baby onions. Then finish the show with a tasty cream and madeira sauce. Perfection.
Delivered to your door in packs of two, veal Osso Bucco is one of the most prized cuts in our veal meat range. It boasts more than a touch of northern Italian grandeur and ceremony about it.
Prepared for you by English butchers that are always steadfast about the highest animal welfare standards, our English, milk-fed veal Osso Bucco is also from animals reared and housed in well-ventilated barns with natural light and straw-bedding.
This classic Milanese casserole is surprisingly easy to reproduce and it packs bags of flavour.
Fry your cuts of veal Osso Bucco in butter and garlic, and place them in a casserole dish with white wine, garlic and two tins of chopped tomatoes and tomato puree.
Then, simply slow-cook on a low heat for one hour, by which time all will be revealed in a delicious dish of rich and deep flavours that oozes greatness.
And it’s back with the spirit of Milan (think Veal Milanese) via Vienna (think Wiener Schnitzel) courtesy of our West Country farmers and their incredible grass-fed veal escalopes.
Our English butchers rear their milk-fed English rose veal to the highest welfare standards, offering you genuine peace of mind and the freedom to enjoy your meals without concern.
Add grass-fed veal escalopes to your next Dorset Meat Company home delivery box. They always make a sensational, light and lean evening meal. These zingy veal cuts taste stunning when fried in breadcrumbs with lots of lemon, and served with sautéed potatoes or a tomato-based pasta.
Just like our veal chops, when you choose our thick, lean, grass-fed rose veal rump steaks you’ll discover they also lend their flavoursome selves to the French gastronomic classic Veau a la Grand-Mere. Fry these veal rump steaks slowly in a sauce of mushrooms, cream, shallots, bacon pieces and madeira for the ultimate reward on a plate.
Make these next-level veal rump steaks an essential feature in your next home meat delivery from The Dorset Meat Company.
It’s time to bring this gastropub favourite and restaurant staple – calves’ liver (also known as veal liver) – into your own kitchen.
Our grass-fed calves’ liver comes from small, family farms in Dorset and Wiltshire – the absolute best veal suppliers around. Our calves liver is supreme in quality, high in Omega 3 and full of vitamins.
Among the great English rose recipes, calves’ liver is a traditional classic. We always plump for calves’ liver as part of a good old liver and bacon combo, with a rich onion gravy and buttery mash. The heartiest of heart-warming dinners.
Or you might prefer to try calves’ liver Venetian style for a change. This exciting twist can be cooked with plenty of sweet, caramelised onions and white wine.
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