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19 products
19 products
Our signature bolognese meatball blend has been a Piccinini favorite for decades. We custom grind equal parts beef, pork and veal for a perfectly balanced mix that cooks up tender, juicy and full of flavor. Use it for meatballs, meatloaf, bolognese sauce or stuffed peppers and bask in the compliments. All meat is ground on site in our New York City butcher shop from USDA Prime, hormone-free, antibiotic-free, humanely raised cuts.
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Veal cutlets are thin, tender and ideal for Milanese, piccata, schnitzel or delicate sautés. Quick to cook and refined in flavor, they are a go-to for fast, elegant meals. USDA Prime, hormone-free, antibiotic-free.
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Beautifully tender rib chops with refined veal flavor. Grill, pan sear or roast and serve individually for a luxurious meal. USDA Prime.Weight advisoryFinal total will be adjusted based on actual weight
French cut veal rib chops have exposed bones for dramatic presentation. Tender, mild and ideal for grilling or pan roasting with simple herbs.Weight advisoryFinal total will be adjusted based on actual weight
Ground veal brings a delicate flavor and tender texture to meatballs, meatloaf, bolognese and classic Italian dishes. Combine it with beef and pork for traditional meatball blends or use on its own for lighter sauces. USDA Prime, hormone-free, antibiotic-free and humanely raised, sold by the pound.Weight advisoryFinal total will be adjusted based on actual weight
Veal knuckle bones are essential for creating velvety, restaurant-quality stock and demi-glace. Rich in collagen, they produce broth with exceptional body and depth.
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Cut from tender veal shoulder, these chunks are perfect for braises, ragù or creamy veal stews. Cook slowly until soft and delicate.Weight advisoryFinal total will be adjusted based on actual weight
A mix of veal bones ideal for stock, soups or sauce bases. Loaded with collagen for silky, structured broth.
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Boneless veal shoulder is excellent for braising, roasting or slicing into stew meat. It becomes tender and silky with long, gentle cooking.
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Veal breast is tender and mild with beautiful layering perfect for stuffing, slow roasting or braising. Whole pieces weigh 15–17 pounds, but smaller 2 lb sections are available. Rich in collagen for silky sauces.
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A veal burger offers delicate, buttery flavor and a tender bite. Pan sear or grill and serve with simple toppings to let the flavor shine. A luxurious twist on a classic.
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This specialty veal cut is prized in traditional cuisines for its silky, tender texture and rich flavor. Boneless calf head faces are perfect for slow braises, terrines and classic nose-to-tail preparations. Cook gently with aromatic vegetables and herbs until the meat is meltingly soft, then shred or slice for elegant, old-world dishes.
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Where we source our meat
We’ve been building relationships with farms for more than 100 years so that you don’t have to guess where your food is coming from.
