Milk Reared Veals Liver

Veal Liver

A proper old-school cut with real elegance.

Our veal liver is soft, delicate, and far milder than standard beef or lamb liver, making it a brilliant choice for anyone who enjoys offal but wants something a little more refined.

This comes from milk-fed calves reared to high welfare standards, housed in well-ventilated barns with natural light and straw bedding. The result is liver with a clean flavour, tender texture, and excellent cooking quality.

It’s a beautiful cut for classic British cooking, especially liver and bacon, but it also works brilliantly cooked Venetian-style with sweet caramelised onions and a splash of white wine.

Provenance:
Milk-fed calves, reared to high welfare standards in well-ventilated barns with natural light and straw bedding.

Why it’s good:
Veal liver is prized for its tenderness and delicate flavour. It cooks quickly, takes on simple ingredients beautifully, and makes a proper restaurant-quality meal at home.

How to cook:
Best cooked quickly in a hot pan. Don’t overcook it. You want it lightly browned on the outside and still soft in the middle.

George’s Tip for Cooking:
Slice it thin, season simply, dust lightly in flour if you want a little crust, then pan-fry quickly in butter. Serve with crispy bacon and onions for the classic version, or go Venetian-style with slowly caramelised onions, white wine, and a bit of parsley. Keep it slightly pink and tender. That’s where liver shines.