Veal is a lovely meat which has a softer flavor than beef. The most popular cuts are osso bucco, escalope’s and loin steaks. We purchase veal from suppliers that comply with the highest welfare standards.

Veal fillet steak

Lovely and tender.


Veal escalope

Veal escalopes have always been a popular product. They are quick and easy to cook.Prepared from the topside, top rump/thick flank and silverside, which will be trimmed completely free from all surface fat, skin, internal fat, and sinew, tendon and cartilage gristle. The escalopes will be cut across the grain of the muscle and will be battened out evenly between sheets of polythene. Fillet (ex rump) and fillet (ex loin) may also be used, in which case escalopes may be cut with the grain.(taken from M.B.G. 4th edition)


Veal osso bucco

A very traditional veal dish. Taken from the shin this product is best slow cooked.


Veal bones

Veal bones are lovely for make stock and gravy. All the bones are sawn to release the marrow on cooking


Lambs kidney

Lamb kidneys are coming back on the menu. Loads of flavour.


Lambs liver

Another dish coming back onto menus. Loads of flavour.


Lambs liver sliced

Slice lambs liver can be a main course of a starter. Sliced can range from 56g to 140g. Liver is becoming very popular/


Pig’s kidney

Pig’s kidney has a slightly stronger flavour than lamb. Very good used in steak and kidney pie.


Pig’s kidney sliced

Many people cook the lamb kidneys after splitting them into 2 and removing the “core”.


Pig’s liver

A traditional cut making a return on the menu. This can be sliced into a variety of sizes.


Calves liver

A very popular cut with loads of flavour. Many peoples favourite. This liver is normally always sliced into 170g portions.


Oxtail

Ox tail is best slowed cooked either in a slow roast cooker or in the over. Full of flavour. Many people make ox tail soup.


Pig’s trotters

Pig’s trotters contain gelatine and are great for making stock. The juicy are used to help terrines set.


Lamb sweetbreads

Sweetbreads are glands taken from the throat and heart regions. Nice and tender. A popular product cut coming back into fashion. Preparation. Best to soak them in cold water for three hours (change the water several times). Bring to the boil. When cooled pick out the fatty and gristly bits and discard. Careful not to break the thin membrane. They are then ready to use for whichever recipe you choose.


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