For Chefs...

Take a moment and see what we have to offer your restaurant.

For orders, contact:

Lisa Kaiman
phone: 802.875.6576

The history of Jersey Boyz veal is the story of small dairy operations, economics and thoughtful farming. Our male Jersey calves are raised for 4 months  (to about 400lbs) on mother's milk in a free range environment.  They are kept in an open barn without restraints, free to roam in and out of the barn at will.  The sale of these veal calves is an important part of the economics of a small dairy farm.

The meat from these uniquely raised animals is considered 'rose' veal versus the 'blonde' veal many are used to seeing and tasting.  The taste is clean and light, probably unlike any veal you have ever tasted.  Our veal has been featured at The James Beard House in NYC - as the centerpiece of a dinner themed "The Vermont Veal Renaissance".  Jersey Boyz veal is currently  served at some of the top restaurants in Vermont and a limited amount of meat is available in our retail store for sale to consumers.

Availability - We have whole ot half animals and inventory of precut and wrapped portions.  See our cut list below. Since we are a dairy operation our supply of whole or half veal is based on the birthing schedule of our dairy cows. We will gladly provide you with our estimated schedule.  We suggest that chefs interested in buying whole/half animals reserve their animals well in advance and get on a regular schedule with us.

Delivery - We will deliver your order in Vermont/New Hampshire.  Minimum order/delivery of 1 case/50 pounds.  For New York City and surrounding areas, we are working with Vermont Quality Meats.