Traditional recipes call for veal, but sticking with veal is only recommended if flavour is not really your thing. The marrow and high fat content make this a truly special secondary cut.
Our cattle eat nothing but grass, never tainted with chemicals, antibiotics or hormones. This produces a deep, rich flavoured beef, speckled with the uniquely yellow fat of a truly grass fed animal.
Dry-aged for 14 to 21 days in our on-farm butchery.