"The Meat Man of Manhattan Since 1911"

Schatzie the Butcher

Milk-Fed Veal

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  1. Milk-Fed Ground Veal

    Milk-Fed Ground Veal

    $34.98

    Our Ground Veal is freshly ground just for you and comes from the leg or shoulder of the calf. Ground Veal is terrific for making lean burgers, meat loaf, and veal chili. To keep the Ground Veal moist when preparing, Schatzie suggests mixing in diced apples, onions, celery and even eggs. Schatzie likes to use Ground Veal for meat loaf and adds in whatever he has in his fridge he wants to use up.

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  2. Milk-Fed Veal Chop

    Milk-Fed Loin Veal Chop

    $42.95

    Loin Veal Chop is also called Porterhouse Loin Veal Chop and is just like Schatzie’s USDA Prime Porterhouse Steak, but comes from the calf instead of the steer. The Loin Veal Chop, like the Porterhouse Steak, comes with both the flavorful strip meat, with bone in, along with the tender filet mignon.

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  3. Milk-Fed Osso Buco

    Milk-Fed Osso Buco

    $21.98

    Osso Buco is veal shank used for veal stew, a quintessential Italian dish of cross-cut veal shanks braised with vegetables, white wine and broth. It comes from the top of the thigh which has a higher proportion of meat to bone. There are several steps involved in the preparation and takes approximately 2 to 3 hours to cook. But it’s worth the time and effort because it makes a beautiful presentation, is extremely succulent and flavorful and is always a crowd pleaser. Schatzie suggests you try it with risotto or fresh fettuccini pasta.

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  4. Milk-Fed Rib Veal Chop

    Milk-Fed Rib Veal Chop

    $54.95

    Rib Veal Chop is an individual chop with a long bone, cut from a Rack of Veal or the rib. It is just like Schatzie’s USDA Prime Rib Steak, but comes from the calf instead of the steer.

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  5. Milk-Fed Veal Scaloppini

    Milk-Fed Veal Scaloppini

    $49.95

    Veal Scaloppini is thinly sliced veal from the center of the loin and cut to order for each customer. Veal Scaloppini is delicate and therefore sautés quickly. This cut is wonderfully versatile and works well with many different seasonings, coatings and sauces like Marsala, mushrooms, grapes, and with aged, imported Parmigiano-Reggiano cheese – the way Schatzie likes it the best. Ask for his recipe!

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