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Sustainable Veal

Veal from Lilly Den Farm is never crate raised. Some of our dairy calves are raised to a robust 450 pounds on a high milk diet from milk from their mothers. Veal off our farm is better known as rose colored veal because it has been raised in a free range environment.

Sustainably raised veal at Lilly Den Farm

Pricing (subject to change)

  • Loin Chops$22 lb
  • Rib Chops$21 lb
  • Cutlets$20 lb
  • Ground$12 lb
  • Roast$12 lb
  • Stew$13 lb
  • Sirloin$17 lb
  • Ribeye$21 lb
  • T-Bone$22 lb
  • Osso Bucco$9 lb
  • Oxtail/Heart/Tongue$6 lb
  • Liver$6 lb

Food Details

Rib Roast
4-5 lbs | Roast in Oven at 325°F

  • 25-27 min/lbMedium 160°F
  • 29-31 min/lbWell Done 170°F

Loin
3-4 lbs | Roast in Oven at 325°F

  • 34-36 min/lbMedium 160°F
  • 38-40 min/lbWell Done 170°F

Loin/Rib Chops
1″ thick or 8 oz | Broil/Grill

  • 7 min/sideMedium 160°F
  • 8-9 min/sideWell Done 170°F

Cutlets
*Pan fry

  • 1/8" thick, 3-4 min/sideMedium 160°F
  • 1/4" thick, 5-6 min/sideMedium 170°F

Cross Cut Shanks
1.5″ thick | Cover with Liquid; Simmer

  • 1-1.25 hrs160°F

Round Steak
**Braise

  • 1/4" thick, 30 min160°F
  • 1/2" thick, 45 min160°F

Arm/Blade Steak
.75″ thick or 16 oz | Broil/Grill

  • 7 min/sideMedium 160°F
  • 8 min/sideWell Done 170°F

Boneless Breast, Stuffed
**Braise

  • 2-2.5 lbs, 1.25-1.5 hrs160°F
  • 4-4.5 lbs, 2-2.5 hrs160°F

Stew Meat
1″-1.5″ Cubes/Pieces | Cover with Liquid; Simmer

  • 45-60 min160°F

Ground Patties
.5″ thick or 4 oz | Broil/Grill/Pan fry

  • 6-7 min/side160°F

*Pan Frying, which is often called “sautéing,” is a quick cooking method. Meat is placed in small amount of heated oil and cooked on medium-high heat.
**Braising is roasting or simmering less tender meats with a small amount of liquid in a tightly covered pan.
Source: 1 StartCooking.com

Recipes