Veal

All of our veal calves are born and reared on farms in the West Country, including our own, situated in the idyllic Tarrant Valley in Dorset.

The calves are carefully reared on straw bedding in groups, for up to 8 months with completely unrestricted access to food, barley straw and water. An average veal calf will grow to around quarter of a tonne. Welfare of our animals is paramount and their wellbeing and contentment is our principal consideration. All of our farms have been audited and accredited by the RSPCA through its Freedom Food organisation. We are also proud to have won an animal welfare award from Compassion in World Farming. Male calves are an inevitable by-product of the dairy industry and are largely unwanted for conventional beef production. Our calf rearing programme therefore provides a long term and sustainable solution.

What does veal taste like?

The colour of veal meat is pale pink and once cooked is very tender. It has the subtle, sublime flavour of mild beef. Veal is exceptionally versatile, as the recipes within this booklet demonstrate.