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Home > Rose Veal

Grow and Behold Rose Veal

Our delicious Rose Veal is generally quite lean and should be cooked to rare. Brining definitely improves texture and flavor. Consult our Cooking Guidelines for best results, or call us at 888-790-5781.

All Grow and Behold Rose Veal is Beit Yosef with no additional markings on the package.

Cooking Guidelines | Recipes | About Rose Veal | Portion Suggestions



Ground Veal

The secret to the perfect meatloaf and meatballs is mixing in ground veal with your beef (use a 1:1 ratio). Our Rose Veal lightens the mix and takes these comfort foods to a whole new level. Also incredible mixed in with beef (or lamb) in burgers and sliders.

 ~1lb per pack

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Meatball Mix

This mix of beef and veal is ready to go straight into your meatballs, meatloaf, sliders, and more. This classic mix is lighter and milder than 100% beef, and it's the Jewish Grandmother's secret to tasty chopped meat. We're thrilled to save you the time and mix this specially for you, in house! Contains no spices or other meatball add-ins; this is the meat only. NOTE- MEATBALL MIX IS NOT BEIT YOSEF

 ~1lb per pack

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Veal Neck Roast

A favorite in Jewish cuisine, this roast is for long braising or potting. Roast with apples, sage or cloves, or use your grandmother's classic veal pot roast recipe. Netted

 1 roast per pack

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Veal Rib Chops

Our Rose Veal chops are great on the grill or seared in a pan. Drop them in a brine in the morning, and cook them when you get home from work with some citrus zest, garlic and rosemary. Easy and elegant! Cut 1" thick.

 1 chop per pack

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Rack of Veal (5-Bone)

This is our most elegant veal roast. Each bone serves 1 adult, and this roast is trimmed for easy carving. Brine this rack for 8 hours with aromatics and roast to rare or medium rare. NOT FRENCHED.

 1 rack per pack

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Veal Skirt Steak

Our Rose Veal Skirt Steaks have the delicate flavor of veal, but the tenderness and versatility of beef skirt steaks. Season with your favorite veal flavors, and then grill or pan-sear to rare. Rose Veal elevates skirt steak to an entirely new level.

 1 steak per pack

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Veal Shoulder Chops

These make an easy and delicious weeknight dinner. They can be brined and grilled/seared, or they can be braised on the stovetop or in the oven. Season with citrus, rosemary, garlic, and a good white wine.

 1 chop per pack

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Veal London Broil

The delicate flavor of Rose Veal meats the tenderness and ease of cooking of our London Broil. Just marinate or season as desired, and grill to rare. Slice thin. Can be served hot or cold.

 1 steak per pack

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Veal Scaloppini

This is the easiest cut of Rose Veal to cook, hands down. These super-thin hand-cut slices cook up in under 2 minutes, and are perfect for a weeknight dinner, served over fettuccine. No pounding required for these scaloppini!

 ~1lb per pack

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Veal for Stew

These tender morsels are perfect for a quick stew or soup, as they don't need hours and hours of braising to become tender. Great in the spring and summer with tomatoes and peas.

 ~1lb per pack

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GREAT VALUE: Save $0.50/lb with a 4-pack!
Veal Hanger Steak

This cut is the rarest of the rare. Only one per calf, this tender morsel takes to a marinade and searing to rare on the grill or cast iron. Can also be brined. Citrus, honey, sesame, rosemary, thyme, and garlic are our favorite flavors here.

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Veal Flanken

These flanken are even leaner than our beef flanken, and carry the delicate flavor of Rose Veal. Similar to the veal short ribs, but leaner. For a summer chulent, or any veal short ribs recipes, these ribs will be a delight.

 1 strip per pack

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Veal Pocket (Breast)

This classic is one of our favorite comfort foods of all time. Stuff the pocket with rice or another grain, and season with aromatics. Braise or steam wrapped tightly in foil for 4-5 hours. Just elegant enough for Friday night or Yom Tov, but delicious enough that you can make it any time. BONE-IN

 1 roast per pack

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Veal Brisket

This is guaranteed to be become an "instant classic" in your home. Braise just like you would a whole brisket, but use use white wine, chicken stock, Dijon mustard, rosemary and bay leaf as your seasoning base. Or use any classic Veal Pot Roast recipe and you'll be thrilled with the results.

 1 roast per pack

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Veal Shoulder Roast

Our leanest and most tender Rose Veal roast is cut from the eye of the shoulder, and takes beautifully to a brine or marinade. Shallots, rosemary, garlic, and honey are our favorite flavors with this roast. Cloves and cinnamon are wonderful as well. Dry roast rare and slice thin.

 1 roast per pack

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Veal Osso Bucco

A classic Italian cut that is traditionally braised in red wine with garlic and aromatics. These cross cut shanks are netted beautifully so that they won't fall apart until they get into your mouth. You haven't lived until you've eaten Rose Veal Marrow from the center of these bones. Cut ~2" thick

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Veal French Roast

If you're hankering for a classic veal pot roast, this is your cut. Follow your favorite recipe, or simply slow-cook with root vegetables in your crock-pot, seasoned with garlic, thyme and orange.

 1 roast per pack

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Veal Pastrami Roast

This tender and well-marbled roast is perfect for braising, smoking, or pulling. Slow-cook for at least 4 hours in liquid, and you can't go wrong. Amazing served with egg noodles or potato kugel!

 1 roast per pack

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Veal Pepper Steak

Take your weeknight pepper steak dinner in a new direction. These very lean morsels fry up quickly and stay tender, and are great paired with sweet and sour or sweet and spicy flavors.

 ~1lb per pack

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Veal Tongue

Rose Veal Tongue is sought after for a reason. More delicate in flavor than beef tongue, it can be pickled or braised to perfection.

 1 tongue per pack

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Veal Sweetbreads

Enjoy them sauteed with onions and garlic, or breaded and fried. Veal sweetbreads are a traditional treat, and something for a truly special occasion.
1 steak per pack.

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Calf Liver

The best chopped liver is actually made from Calf's liver, cut with shmaltz. So break out the broiler or the grill, and kasher this liver (just the outside!) for a rich treat that will bring your taste buds back to the deli of your childhood. 1" slices

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Veal Cheeks

These are a gourmet item that should be braised in stock with aromatics until fork tender. Then shred and stuff in ravioli, serve over pasta or grains, or even make a terrine. This rare delicacy is even better than beef cheeks.

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Veal Marrow Bones

You haven't really lived until you've had the marrow from our Rose Veal. As rich as beef marrow, with a more delicate flavor, Rose Veal Marrow takes gourmet to new heights.

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Veal Knuckle/Jelly Bones

These bones are perfect for making p'tcha and galletera, or any other aspic-type dish that requires high gelatin content. These delicacies are rich in nutrients, and will gel any stock after a few hours of cooking. Great for adding to broth for those with immune or digestive issues.

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Veal Neck Bones

Veal neck bones are great for adding to your homemade bone broth, chulent, or soups. They add a nice richness without being too "meaty".

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Veal Bones

Pastured veal bones are one of the most sought after bones for broth and "demiglace", because they are so rich and silky. These bones are cut down into small pieces are are perfect for making bone broths, or adding to chicken stock or chulent to round out the flavor.

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