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.
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/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
