Halal Veal Bone-In Cuts & Steaks

Bone-in veal splits into two cooking routes. Shin and shank are working muscle on the bone and want a long, gentle braise, often two to three hours in liquid until the collagen softens and the meat pulls away. A bone-in tomahawk or T-bone is the opposite: high heat, a short cook, and a rest before you slice it off the bone. Veal carries less fat than mature beef, so do not push the tender cuts past medium.

The bone-in veal cuts our butchers work with are shin and shank, a bone-in tomahawk of 450 to 550g, T-bone, and prime rib, also called cote de boeuf. This page collects the bone-in side of the range, and one of those cuts is listed live today. The rest of the Pink Rose veal range, including the boneless cuts and 85VL veal mince, sits on the main halal veal collection.

Our veal is British, including every bone-in cut on this page. Every supplier we buy from is halal certified, and we take only non-stunned halal meat; the buying runs through Noori Halal Ltd, our parent company. The supplier certificates are published on the site at /pages/halal-certificate. The bone-in cuts are cut to order on the day your order is dispatched.

Bone-in veal travels the same three routes as every other order: our own vans in East London, tracked DPD delivery nationwide, and pickup at our East Ham shop, the only branch that takes collection on online orders. Each cut is vacuum-sealed in a food-grade bag and packed into a Woolcool insulated box with ice gel packs that hold 0-4C for up to 72 hours in transit. DPD runs Tuesday to Saturday, and a delivery date can be chosen up to a month ahead.

Move a frozen bone-in tomahawk or prime rib to the fridge a full day before you plan to cook it; smaller bone-in cuts thaw overnight. Bone slows thawing, which is why a bone-in cut needs longer than a boneless one of the same weight. Frozen on the day it arrives, veal holds for up to 12 months in its freezer-safe vacuum bag, and unfrozen it keeps up to 6 days in the fridge.