Veal

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...