Veal has been an important ingredient in French cuisine from ancient times. Lower in fat than many meats and prized for its versatility; in addition to providing wonderfully tender meat, the bones and offal are highly valued by the discerning connoisseur and can all be found in Fabre's portfolio.
Our selection of veal includes the Blonde d'Aquitaine veal from Axuria. A meat of rare quality, with pink flesh, highly appreciated by restaurateurs and butchers.
Rosé or rose veal has recently experienced a rise in popularity on the Anglo market, much in thanks to the support this meat has received from animal welfare groups.
It is some of the most tender meat and we ensure it tastes just that more divine with gentle aging and hanging.
This exclusive range is handpicked on a monthly basis, in limited numbers. Calves are fed only on the milk from their mothers, giving the meat a delicate and unique flavour.