Veal

Our house Bolognese meatball blend is our specialty and local favorite for decades. Just try it and you will know why. We mix the perfect ratios of fresh-ground beef, pork, and veal. The trinity of proteins produces a meatball that is rich without being heavy, tender without falling apart, and deeply flavored without overpowering a great tomato sauce.

Details
House blend | Beef, pork, and veal
Ground in-house
Fresh, never frozen
USDA Prime
Hormone-free
Humanely raised.


Tip: This mix is amazing used as a base for meatballs, or meatloaf. Use it in your pasta sauce for an easy upgrade on the classic dish.

Veal cutlets — sliced from the leg and pounded to an even, thin cutlet in our shop. The foundation of veal piccata, veal Milanese, veal saltimbocca, and veal parmigiana — the dishes that have defined Italian-American cooking in New York for over a century. Our cutlets are pounded in-house to a consistent thickness for a perfectly even cook every time.

This is one of the most iconic preparations in the history of the Hell's Kitchen neighborhood.

Cut Details
Milk-fed veal | Leg cut
Pounded thin in-house | Ready to cook
Fresh never frozen

Butcher's Tip: For Milanese: dredge in flour, egg, and seasoned breadcrumbs. Pan-fry in a mixture of butter and oil over medium-high heat, 2 minutes per side to an internal temperature of 145°F. Work in batches — never crowd the pan. For piccata: dredge in flour only, sear, and finish with lemon juice, capers, and butter.

Ground fresh daily from veal trim — lean, mild, and delicate in flavor. Ground veal is the essential ingredient in classic Italian-American meatballs (a blend of beef, pork, and veal is the traditional New York standard), stuffed pasta fillings, and refined meat sauces where its lightness prevents the dish from becoming heavy. Ground in-house, never pre-packaged.

Cut Details
Milk-fed veal | Ground in-house daily
Lean | Mild flavor
Fresh never frozen

Butcher's Tip: Cook ground veal to an internal temperature of 160°F. In meatball blends, the veal keeps the mixture light and tender — do not substitute with all beef or the texture will be denser. Handle loosely and do not overwork the mix.

The crown of the veal case. French-cut veal rib chops are frenched by our butchers to expose the rib bone to its full length — a presentation that is as elegant as anything in the butcher shop. The eye of the rib chop is extraordinarily tender and mild, with a delicate sweetness unique to milk-fed veal. This is the cut that has anchored the menus of New York's great Italian-American restaurants for generations.

Custom thicknesses available on request.

Note: Final weight is determined at time of cutting in store.

Cut Details
Milk-fed veal | USDA Prime or Choice
Primal: Rib | French cut | Bone-in
Custom cuts available
Fresh never frozen

Butcher's Tip: Bring to room temperature 30 minutes before cooking. Season simply with salt and white pepper — veal's delicate flavor needs no heavy seasoning. Sear in clarified butter over medium-high heat 3–4 minutes per side, then finish in a 375°F oven to an internal temperature of 145°F. Rest 5 minutes. A simple pan sauce of lemon, capers, and butter is the classic accompaniment.

Veal rack chops cut from the rib section — bone-in and generously portioned, with the natural elegance that only milk-fed veal can deliver. Rich enough to satisfy, delicate enough to distinguish itself from beef, and tender enough that minimal cooking time is needed. Our butchers hand-cut each chop in-house.

Custom thicknesses available.

Note: Final weight is determined at time of cutting in store.

Cut Details
Milk-fed veal
Primal: Rib | Bone-in
Custom cuts available
Fresh never frozen

Butcher's Tip: Pan-sear in butter over medium-high heat 3–4 minutes per side to an internal temperature of 145°F. Rest 5 minutes. Veal rib chops benefit from a simple preparation — herbs de Provence, lemon zest, and good butter are all they need.

Veal shoulder or breast cut into braising-ready cubes in our shop. Mild, tender, and rich in collagen, veal stew meat produces a more refined, lighter result than beef stew — the classic base for blanquette de veau, the great French white veal stew, as well as Italian spezzatino and German Kalbsragout.

Cut Details
Milk-fed veal | Shoulder or breast
Pre-cut cubes | Ready for braising
Fresh never frozen

Butcher's Tip: For blanquette de veau: do not brown the veal — poach gently in stock with aromatics for 1.5 hours to an internal temperature of 160°F+. Finish with a cream and egg yolk liaison for a silky, refined white sauce.

Veal knuckle bones are the foundation of classic French fond de veau — the deeply gelatinous, pale veal stock that is the backbone of the greatest sauces in French cuisine. The knuckle joints are packed with collagen that produces a stock so rich it sets firmly when cold. No professional kitchen is complete without it, and neither is a serious home kitchen.

Cut Details
Stock bones | High collagen
Foundation of classic veal stock
Roast for brown stock, blanch for white

Butcher's Tip: For brown veal stock: roast at 425°F until deeply browned, then simmer with aromatics and a splash of tomato paste for 8–12 hours. For white veal stock (fond blanc): blanch first without roasting, then simmer gently for 6–8 hours. Strain and reduce for demi-glace.

A mix of veal bones — knuckle, neck, and rib bones from our daily cutting — assembled for maximum collagen yield and flavor. The most practical and economical way to make great veal stock at home. The foundation of demi-glace, espagnole, and all the classic French mother sauces.

Cut Details
Mixed assortment | Stock bones
High collagen | Economical

Butcher's Tip: Roast at 425°F for deep color and flavor before simmering. Cook with mirepoix, bouquet garni, and tomato paste for 8–10 hours at a bare simmer. Never boil — a hard boil clouds the stock and emulsifies the fat unpleasantly.

A boneless veal shoulder roast — deboned, trimmed, and tied in our shop for a clean, oven-ready presentation. The shoulder carries more connective tissue than the loin, making it an exceptional candidate for both slow-roasting and braising. It develops a richness and depth that the leaner loin cuts cannot match over long cooking.

Cut Details
Milk-fed veal
Primal: Shoulder | Boneless | Tied in-house
Custom sizing available
Fresh never frozen

Butcher's Tip: For slow-roasting: season generously, tie firmly, and roast at 325°F to an internal temperature of 160°F (approximately 25 minutes per pound). For braising: brown on all sides, then braise covered at 300°F with white wine, stock, and aromatics for 2.5–3 hours until completely tender.

The boneless veal loin — clean, uniformly tender, and ready for roasting whole, slicing into medallions, or cutting into noisettes. Deboned in our shop from milk-fed veal, it offers the pure, delicate flavor of the loin in a format that is easy to portion and cook.

Custom cuts and preparation available.

Note: Final weight is determined at time of cutting in store.

Cut Details
Milk-fed veal
Primal: Loin | Boneless | Deboned in-house
Custom cuts available
Fresh never frozen

Butcher's Tip: Tie at 1-inch intervals for a uniform roast. Roast at 375°F to an internal temperature of 145°F (approximately 20–25 minutes per pound). Rest 10 minutes before slicing into clean medallions. A cream and morel mushroom sauce is the classic pairing.

Veal loin chops — the veal equivalent of a T-bone steak — deliver two muscles in one chop: the tenderloin on one side of the bone and the top loin on the other. The most complete expression of the veal loin, with the tenderness of the tenderloin complementing the slightly firmer, more flavorful top loin in every bite.

Custom thicknesses available.

Note: Final weight is determined at time of cutting in store.

Cut Details
Milk-fed veal
Primal: Loin | Bone-in | T-bone cut
Custom cuts available
Fresh never frozen

Butcher's Tip: Season with salt and fresh thyme. Sear in a mixture of butter and olive oil over medium-high heat, 3 minutes per side, then finish in a 375°F oven to an internal temperature of 145°F. Rest 5 minutes. The bone cooks more slowly — use a thermometer near the center of the loin muscle.

Whole veal tongue — more delicate and milder than beef tongue, with a finer texture and subtler flavor that makes it one of the most refined organ preparations available. Braised and peeled, it slices into clean, uniform rounds that are exceptional in Italian bollito misto, served cold with salsa verde, or incorporated into elegant terrines.

Cut Details
Milk-fed veal | Whole tongue
Milder than beef tongue | Requires long cooking
Fresh never frozen

Butcher's Tip: Simmer in seasoned stock with aromatics for 2–2.5 hours to an internal temperature of 165°F+ until a knife slides through easily. Peel the outer skin while still warm — it comes off cleanly when hot and becomes nearly impossible when cold. Slice and serve warm or press and refrigerate for cold preparations.

The veal breast — a flat, bone-in cut from the lower rib cage — is one of the great stuffed roasts in Italian and Jewish cooking. Its natural pocket, formed between the ribs and the meat, is ideal for stuffing with herbed breadcrumbs, spinach and ricotta, or a classic Italian sausage stuffing. Slow-roasted, it becomes tender and deeply satisfying.

Cut Details
Milk-fed veal | Primal: Breast | Bone-in
Classic stuffing cut
Fresh never frozen

Butcher's Tip: Ask our butchers to create a pocket for stuffing. Fill generously, sew or tie closed, and roast covered at 325°F for 2.5–3 hours to an internal temperature of 160°F. Uncover for the last 30 minutes to brown. Rest 15 minutes before carving between the bones.