About 16-17 meals at about $6.00 each!

A mix of easy-to cook cuts and a lovely roast. 10% cheaper in the box. 

This Rose Veal Box is made with 6 month old dairy calves from Styx River Dairy at Bushy Park, about half an hour west of Hobart. Instead of treating the unwanted bull calves as a waste product, these boys are given colostrum prior to weaning before being moved onto the neighbour's regeneratively-managed pastures where they graze for six months or so.

• Seedy crumbed schnitzel - app 500 gm or 6-8 pieces
• 4 loin chops - bbq, grill or pan cook
  
• Rolled shoulder or neck roast, app 1.0 kg - slow cook, braise (try Monty's slow-roasted veal neck recipe)
• Mince - app 500 gm, great for meatballs or bolognaise sauce  

What is 'seedy schnitzel'?
This is a sort of hipster, super-healthy version of veal schnitzel. Slim veal slices dipped in pastured egg and then covered in a mix of bread crumbs, sunflower seeds, white sesame seeds, black sesame seeds and corianders seeds with a dash of turmeric and cayenne pepper.

Turn your veal schnitzel into Veal Parmigiana (see recipe below) by adding some gorgeous, award-winning Burraduc Buffalo mozzarella ? 

Read more about our veal here.

The Miracle of the Ruminant (musings on veal)
Where, oh where, did the offal go?
The 30 hour proposal & South Hill vealers

Veal Parmigiana

Fry your schnitzel until it's golden and crisp.
Heat the oven to 180. Spread a generous layer of tomato sauce over the base of a baking dish and lay the cooked schnitzel on top. Cover with a goodly sprinkle of freshly-grated parmesan, salt and pepper and lay thinly-sliced mozzarella slices on top. Then add another layer of tomato sauce, then mozzarella slices and finish with another sprinkling of parmesan. Cover the dish and bake for 20-25 minutes, then remove the cover and give it another 5-10 minutes. Whack it under the grill briefly for a really golden brown, melted cheese top.

At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.