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Organic Veal

Veal is the latest addition to our repertoire and we are delighted to be able to officially launch it as 'the best organic veal in the country.' We won the Gold Award for our Veal at this year's Soil Association Organic Food Awards.

We have been working very closely with our suppliers and enlisted the help of chef, Barney Haughton who owns Quartier Vert and Bordeaux Quay in Bristol, to make sure that our veal is just right.

Our British Rosé Veal should not be confused with the imported white veal meat that causes such controversy, our veal calves are organically reared
in a free-range environment and continue to be suckled by their own mother or a foster cow whilst also feeding on fresh, organic grass.

It is important for the British meat industry and for the animals themselves that the stigma attached to continental veal is not associated with well-reared British veal. These organic dairy calves have a lifespan of around six months (more than chickens and most lambs) and would otherwise be reserved for the export industry or, more likely, killed at birth. Dairy cattle are not usually considered to be great beef animals, but with the right feed, conditions and stockmanship they can produce fantastic meat at a younger age.

Our veal calves are from organic dairy herds local to us in Devon, the animals are grass fed and encouraged to suckle. Veal is some of the most tender meat money can buy but we still hang it for a week to ensure it tastes divine and melts in the mouth.

Stuck for ideas? We have a selection of fantastic veal recipes on our new updated Recipes Page.

The following cuts are available by request, contact us for availability:

We have limited availability of veal for delivery before Christmas so we may not be able to supply certain products until January.