Our mince is typically 80% meat and 20% fat and made using the trim from the whole bodies we're breaking each week. This product is fresh or frozen.

Make a delicious sauce or meatballs with our Tomato Passata, organic onions and garlic and Fabbrica pasta.

Or take a shortcut with our Put Your Feet Up Meat Sauce or Marvellous Pork & Veal Meatballs.

Sold in 500 gm packs.

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).

A word about veal 
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;
• from NSW farms.

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

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.