Approximately 500 gm pack, roughly six to nine pieces (the pieces vary in size depending on which end of the muscle they're cut from).

A word about tenderising
We don't 'tenderise' our scallopine or schnitzel because we think it's already tender and delicious and the idea of thumping it with a blunt instrument just seems wrong. We can see the reasoning behind bruising tough meat to make it more palatable, but we don't see any gains for tender, beautifully-raised veal.

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.

Read more about our veal here.

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