Halal Veal

Yes, veal is halal when it meets Islamic dietary requirements and is certified on that basis. Veal is beef from a young calf, and beef is a permitted meat in Islam, so the question is one of certification rather than the animal itself. Our veal is British. We buy only non-stunned halal meat, through third-party halal-certified suppliers into Noori Halal Ltd, the parent company of Onlinemeatshop. The supplier certificates are published at /pages/halal-certificate, and the roster rotates every few months, so we keep that page current.

We carry around 13 veal cuts from the Pink Rose range, split across bone-in, boneless and mince. Bone-in: prime rib and cote de boeuf, a tomahawk at 450 to 550g, T-bone, and shin or shank. Boneless: striploin, rib-eye, tenderloin at 1.6 to 1.8kg, D-cut rump, heart of rump, topside, silverside, knuckle and eye-round. There is also 85VL veal mince. Every product page carries a cutting selector, so you set steaks, cubes, strips or a whole roasting chunk before your order is prepared, at no extra cost.

Cook the tender veal cuts fast and the working cuts slow, the same logic as beef but with less margin for error. Striploin, rib-eye, tomahawk and T-bone take a hot pan or grill and a short rest; because veal carries less fat through the muscle than mature beef, it moves from pink to dry quickly, so pull it earlier than you would a beef steak. Shin, knuckle and silverside are the braising cuts, where an hour or more in liquid breaks the collagen down.

Veal is cut to order on the day it is dispatched, so nothing sits pre-cut waiting for an order. Nationwide orders travel tracked with DPD, which delivers Tuesday to Saturday: an order is dispatched the next working day and delivered the day after that, and you can choose a delivery date up to a month ahead. Changes must reach us by 23:59 two nights before.

Yes, the window is the same: 6 days in the fridge from arrival, for either. Freezing extends that to 12 months, provided the pack goes in on the day of delivery. Each cut arrives vacuum-sealed in a food-grade bag and the seal is freezer-safe, so a tomahawk or a pack of mince goes straight in. Veal mince should be cooked soon after it thaws and never refrozen.

We sell veal mince and we do not sell veal bacon. The veal mince is an 85VL grind, and like all our mince you can specify the plate before it is prepared: 4.5, 6, 8 or 9mm on the machine, or hand-chopped under 5 grams. Veal bacon is a cured, manufactured product and is not something our butchers make, so it is not in the range. What is here is fresh veal cuts and mince, prepared to order.