Veal
Veal of the highest quality can be purchased at BEEF&STEAK. The meat comes from young cattle no older than 12 months.
... Read moreBuy Veal | Fine & Lean Veal from BEEF&STEAK
Buy your veal from BEEF&STEAK. Here you’ll find high-quality steaks, spareribs, and special cuts from Dutch farms. The calves are no older than 12 months, which makes the meat light, tender, and full of flavor. All our veal is delivered frozen, ensuring optimal quality and shelf life.
Which Veal Cuts Can You Find at BEEF&STEAK?
In the BEEF&STEAK webshop, you’ll find a wide range of veal cuts, including:
Origin & Characteristics
Our veal comes from Dutch calves no older than twelve months. We distinguish between young veal and rosé veal. The latter comes from calves between eight and twelve months old that are fed exclusively on roughage. This gives the meat a slightly darker color and a firmer texture, while it remains tender and delicately flavored.
Veal is naturally very tender. At the same time, it’s rich in proteins, iron, and vitamins B1 and D, making it a healthy choice for anyone looking for a refined piece of meat with a light, elegant flavor.
Why Choose Veal from BEEF&STEAK?
Our veal comes exclusively from Dutch calves and is carefully processed into premium cuts. Everything is delivered frozen, preserving both taste and texture, so you can prepare the meat whenever it suits you.
The selection is extensive, from tender steaks and stewing cuts to special delicacies such as sweetbreads or vitello. This makes veal suitable for any occasion, a quick weekday steak or a slow-cooked stew.
Each product clearly lists the cut, weight, price, and our recommended preparation method. This way, you always have the right information to cook your meat perfectly.
Cooking Tips for Veal
Veal is best when slowly thawed in the refrigerator, keeping the juices and texture intact. For steaks such as a ribeye or T-bone, start by searing briefly over high heat to create a flavorful crust. Then let the meat cook gently to your desired doneness.
For stews, such as a classic ossobuco, patience is key. Let the meat simmer slowly with liquid, herbs, and perhaps some aromatic vegetables. This builds deep layers of flavor and makes the meat buttery soft. When frying or roasting, use little fat and keep the seasoning mild. This ensures that the subtle, refined taste of the veal remains beautifully balanced.
Frequently Asked Questions About Veal
What is rosé veal?
Rosé veal comes from calves between 8 and 12 months old. They are fed roughage, giving the meat a slightly fuller flavor than young veal.
How much veal should I calculate per person?
For steak-style cuts, about 200–250 grams per person. For stews or mixed dishes, a little less.
Is veal healthy?
Yes. Veal is rich in protein, iron, and essential vitamins such as B1 and D.
Which cut suits which cooking method?
The choice of cut determines how best to cook veal. A ribeye, sirloin, or T-bone is perfect for grilling or barbecuing, where high heat creates a beautiful crust and juicy interior. For cuts like ossobuco or spareribs, slow cooking works best. Stewing or roasting slowly makes the meat buttery soft and full of flavor. Delicate cuts like vitello should be prepared gently, lightly seared or softly cooked to preserve their refined texture and taste.
Order Veal from BEEF&STEAK
Try veal from BEEF&STEAK today and discover how tender, flavorful, and versatile veal can be.
Order your favorite veal online. Place your order before 11:00 a.m. and your meat will be delivered frozen straight to your door.