Our veal products can be prepared in many ways, making them ideal for large kitchens, catering companies and butchers.
1a. Neck boneless
2c. Tenderloin chainless
3a. Rump cap
3c. Thick flank
3f. Rump tail
3g. Heel muscle
4b. Chuck tender
5a. Breast bone-in
5b. Flank bone-in
6d. Sweetbread heart
6h. Thick skirt
6i. Sweetbread throat
Would you like to know more about our product range?
White veal comes from calves that are fed a diet consisting mainly of milk and/or liquid by-products. The meat is very lean and tender, with a fine texture and a delicate flavour. To meet high demand, we process up to 4,000 white veal calves per week.
Our rosé veal comes from calves that are under eight months old. We process 3,000 every week. These calves are fed a balanced mix of milk and roughage, which results in a flavourful, tender veal with a beautiful, natural rosé colour.
Young beef comes from calves that are between eight and twelve months old. These calves are fed a combination of roughage, enriched compound feed and a little milk. This meat has a firmer texture and a characteristically dark pink colour. It has a mild flavour and is very versatile.
Our convenience line, Duke’s Cuisine, offers fresh, cooked and frozen veal products to the hospitality sector. These are custom selected and portion packed, making them ideal for those who want to offer their guests top-quality dishes, wherever they are served.
All our veal comes from calves raised by responsible veal farmers who prioritise animal welfare. Some veal farmers go above and beyond what the law requires regarding animal welfare. Products from these calves bear the Vitel-oké label, helping you to make a conscious choice.