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Freshly prepared, hand-diced lean Veal - used in many famous classic dishes.
Highest standards of animal welfare
We carefully source our Premium Quality Veal only from farms that are accredited with the SKV mark, which guarantees the highest standards of animal welfare, and quality of diet.
Wonderful delicate flavour and velvety texture
This is the only fully inspected quality system for Veal in Europe which ensures we can not only be sure that the animals are correctly reared - but also that they yield the highest quality of that distinctive, wonderful delicate flavour and velvety texture - that only Veal can offer.
A must to try
Hand-diced, lean Veal is perfect for the famous Blanquette De Veau (long cooked stew) - which is a must to try
Can also be used in Pies and many other Classic dishes.
Perfect pan-fried, griddled, grilled, braised, stewed, pot roasted - or baked
Do check out our How to Cook/Related Recipes button for more ideas and recipes for your Hand-Diced Veal
Hand Diced Veal
Freshly prepared, hand-diced lean Veal - used in many famous classic dishes.
Highest standards of animal welfare
We carefully source our Premium Quality Veal only from farms that are accredited with the SKV mark, which guarantees the highest standards of animal welfare, and quality of diet.
Wonderful delicate flavour and velvety texture
This is the only fully inspected quality system for Veal in Europe which ensures we can not only be sure that the animals are correctly reared - but also that they yield the highest quality of that distinctive, wonderful delicate flavour and velvety texture - that only Veal can offer.
A must to try
Hand-diced, lean Veal is perfect for the famous Blanquette De Veau (long cooked stew) - which is a must to try
Can also be used in Pies and many other Classic dishes.
Perfect pan-fried, griddled, grilled, braised, stewed, pot roasted - or baked
Do check out our How to Cook/Related Recipes button for more ideas and recipes for your Hand-Diced Veal
Hand Diced Veal
INGREDIENTS: Veal
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Hand Diced Veal
Stew (on top of the hob)
Brown meat in a pan, add root vegetables (celeriac, onions, carrots, etc.) Add stock, wine, herbs, bay leaves and cover. Cook slowly on the hob, on a low heat until tender. Just before serving thicken with flour or corn flour.
Braising (in the oven)
Brown meat in a pan, add root vegetables (celeriac, onions, carrots, etc.) Add stock, wine, herbs, bay leaves and cover. Place in the oven .Cook slowly on a low heat until tender
Pot Roasting
Place browned meat in oven dish with lid on. Pre-heat the oven to gas mark 1, 275°F (140°C) and cook for about 2 / 3 hours.
