Veal is a must-have in French and continental menus. Italian cotoletta, parmagiana or breaded veal cutlets and Austrian wiener schnitzel are delectable dishes made with tender veal.
Some farmers rear them as milk-fed while some use corn and grass. Since veal has very little fat, it is usually coated while cooking to keep it moist and tender. BSF sources its veal from select farms who free-raise their calves and allow them to roam the pastures freely. BSF puts the meat through rigorous testing before accepting the stock. You can be assured of great tasting veal and use it for any recipe that you conjure up.
