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Veal Stock -- Best Source?

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Does anyone have a favorite market or butcher or other SF source for good veal stock? I'm interested in real, slow-simmered veal stock preferably fresh but frozen is fine too. I've found a decent chicken and fish stock at Whole Foods, but I'd love a new source for those, too, since Whole Foods is...well..um...a topic for another post. Thanks!

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  1. Not exactly current but maybe a good place to start.
    http://www.chowhound.com/topics/34787

    1. Whole Foods on 4th Street has veal stock. I've used it in sauces, and they were fine. Made in France / Village Imports in Brisbane sells a demi-glace paste that is good in a pinch. Also, in case you want to do what your heart is telling you, frozen veal bones can be had at Little City Meats in North Beach.

      1. You might check http://www.bouletteslarder.com/

        1. Bryan's in Laurel Village has veal stock in their freezer section. Never tried it but made mental note just in case I needed some and didn't have time to make it from scratch.

          5 Replies
          1. re: boomer13

            ditto

            1. re: boomer13

              Use Bryan's all the time, it's better than the veal stock I make unless I pay careful attention. It seems expensive, but by the time you cart home pounds and pounds of veal bones that are either of good enough providence to make you feel good (more expensive than buying veal stock), or of dubious enough providence to make you worry (slightly cheaper than store-bought stock), you realize the hours of effort involved doesn't pay off as much as it should. Chicken stock is an entirely different animal for me, but store-bought veal allows me to focus more attention on other ingredient prep without getting tired before cooking the main event.

              Also, while I haven't done a side by side comparison, I think the Bryan's stock is sufficiently concentrated to be quite competitive price-wise when flavor-adjusted with what you'd get in a can from supermarket brand X.

              1. re: SteveG

                Excuse me but do you mean provenance?
                Provenance is the origin or source from which something comes.
                P.S. Last correction for me was when I screwed up Bart stations.

                1. re: wolfe

                  Yep. Thanks. I read it, thought it looked wrong, but figured it was time to get back to work...

                  Speaking of provenance, Bryan's meats are generally grain fed, not grass fed, which will put some people off. I'll have to ask the good men at Falletti's if they have any grass fed beef stock, since they sell so much great grass fed beef.

                2. re: SteveG

                  Excellent input, SteveG, thank you.

              2. Golden Gate Meat Co. (the butcher in the Ferry Building) has wonderful veal stock. I highly recommend it.

                -----
                Golden Gate Meat
                Ferry Slip, San Francisco, CA 94111

                1 Reply
                1. re: farmersdaughter

                  I second the GG Meat Co. It is extremely rich and a little chunky and very good.

                2. Wow, you guys were very helpful. Thank you.

                  1 Reply
                  1. re: foodiesf

                    Draeger's also sells veal stock along with some other stocks made in house.

                  2. I second the recommendation for Bryan's. We have also tried veal stock from Golden Gate, Whole Foods, and Draeger's, and Bryan's still gets our vote.

                    1 Reply
                    1. re: wellworld

                      You can...I know this crazy...MAKE IT ahead of time and then freeze it. Spend a few days and cook it down. You will be rewarded. It is a magic liquid.

                    2. Has anyone tried to veal stock from Stock Options -- my butcher carries it, but I've never had occasion to try it.

                      1 Reply
                      1. re: Ruth Lafler

                        mythomane and I might be alone on this . . . but making your own veal stock is endlessly rewarding and not as difficult as you might think. I've seen $6 pints of frozen veal stock in the freezer of fancy grocers and really, it hurts my heart. I can't remember the last time I actually paid for veal knuckles and chins, and mixing them with mirepoix, aromatics, and water seems to me to be the cheapest possible food source of the full-blown restaurant variety. If you can roast off 3 - 5 lbs. of bones (ask your butcher and if he/she doesn't know how to help, switch your grocery store for crying out loud) then cover them with fresh water, bay leaf, thyme, peppercorns, parsley, and roasted carrot/celery/onion, you'll be golden. Just simmer at a very low bubble for 6 - 9 hours, strain, de-fat, and store in your freezer. It's not rocket science and your entire outlook on home cookery will change nearly instantly when you braise in your first batch of home-made stock.

                        For the love of all things holy in the kitchen, please make your own stocks.

                        R. Jason Coulston