Here you can read all about our Real Veal – what we do and why we do it…
Veal has acquired a bad reputation over the years, but let’s face it – bull calves are an inevitable by-product of dairy farming, and if they’re not reared for veal, they face being shot at birth, shipped out to the Continent or intensively farmed to produce low-quality beef.
High welfare standards
Our Real Veal comes from male calves born on local dairy farms. They are all reared at one farm in Cornwall, raised in small groups in open air, loose straw yards with plenty of fresh air and room to run around as well as a varied diet including milk, cereals and straw from their deep bedding.
The calves are killed at around 6-8 months – older than most pork and lamb, and considerably older than the vast majority of poultry on the market.
It’s all a far cry from the ‘old-fashioned’ rearing conditions which gave veal such a bad reputation in the past, and we have won several awards and national recognition for our innovative approach and delicious meat.
High quality meat
Veal is a fantastic meat, low in fat and beautifully tender, and ours is a rich pink colour thanks to the way the calves are reared. The carcasses are hung for 7-10 days, which improves both the texture and flavour of the meat.
Butchering veal properly requires a particular skill because of the unusual cuts involved, We cut and prepare the meat in our farm butchery at Bocaddon, providing an unrivalled range of cuts.
Our Real Veal is used by some of the UK’s best chefs, in the South West and beyond. Why not try some for yourself today?
Don’t just take our word for it!
Here’s what others have to say about properly reared, British veal:
“To banish veal for ever from our shopping list and our menu is to condemn potential veal calves to a heinous fate.”
“If you actually think about it, it’s crueller not to eat veal than it is to eat it.”
And about our Real Veal…
“The region’s most innovative farm”
Rose Prince, Daily Telegraph
“We buy our veal from Bocaddon Farm down in Cornwall and it has an absolutely fantastic flavour”
Mark Hix, Chef and Restaurateur