Approximately 500 gm pack, roughly six to nine pieces (the pieces vary in size depending on which end of the muscle they're cut from).
A word about tenderising
We don't 'tenderise' our scallopine or schnitzel because we think it's already tender and delicious and the idea of thumping it with a blunt instrument just seems wrong. We can see the reasoning behind bruising tough meat to make it more palatable, but we don't see any gains for tender, beautifully-raised 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;
- sourced directly from NSW farms and Stix River Dairy in Tasmania.
Read more about our veal here.