Delicious, tender and flavoursome, rose veal cutlets are a more delicate version of a beef ribeye. 

The producers

Most of our veal is born and bred at Tony and Josie Franckin's certified biodynamic farm on the lush Comboyne Plateau, NSW. The vealers are between five to eight months old, mixed breed (mostly rose Angus).

The veal we source is: 

• packed with the farm, certification (if applicable) and breed clearly labelled;
• aged between four to eight months;
• milk and grass-fed;
• hormone and antibiotic-free;
• born and bred on sustainably-managed (chemical-free) pasture;
• raised with its mother and family group;
• sourced directly from NSW farms and Stix River Dairy in Tasmania.

Read more about our veal here.

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