Veal

The most delicate grade. Veal is pale, fine grained and mild, the most tender beef we carry. It cooks quickly and suits lighter, more refined dishes, from escalopes and piccata to gentle sautés and delicate roasts.

Where it sits: milder and more tender than young beef, and the furthest from the rich marbled cuts. When you want more everyday flavour and body, look to young beef or baladi.