5-8 month-old grass and milk-fed veal gives you flavour and tenderness. Veal neck or shoulder is a gorgeous, slow cooking cut that is delicious all year round with roasted or steamed vegetables or a crisp salad. 

Cook it long and slow for a melt-in-your mouth, delicious and delicate result. 

Let us marinate it for you! Select Veal Neck Roast marinated with Rosemary & Garlic. 

Try Monty's delicious slow-roasted veal neck recipe.

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.

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