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

Veal Cooking Temperatures ¹

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

25-27 min/lb...Medium 160°F

29-31 min/lb...Well Done 170°F

Loin
3-4 lbs | Roast in Oven at 325°F

34-36 min/lb...Medium 160°F

38-40 min/lb...Well Done 170°F

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

7 min/side...Medium 160°F

8-9 min/side...Well Done 170°F

Cutlets
*Pan fry

1/8" thick, 3-4 min/side...Medium 160°F

1/4" thick, 5-6 min/side...Medium 170°F

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

1-1.25 hrs...160°F

Round Steak
**Braise

1/4" thick, 30 min...160°F

1/2" thick, 45 min...160°F

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

7 min/side...Medium 160°F

8 min/side...Well Done 170°F

Boneless Breast, Stuffed
**Braise

2-2.5 lbs, 1.25-1.5 hrs...160°F

4-4.5 lbs, 2-2.5 hrs...160°F

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

45-60 min...160°F

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

6-7 min/side...160°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