The foresaddle contains the chuck, rib, and belly section of the veal. Most of the chuck will go into veal mince however cuts like the rib eye are very tender and tasty.

Cooking tips:
When cooking a veal roast always use a meat thermometer and cook to 145 degrees F. to prevent food bourne illness.

Like all veal the foresaddle will benefit from an unoaked or naked wine. Try a wine from Chile or Austrailia or the Okanagan.