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Here you can read all about Bocaddon Farm Veal - what we do and why we do it... Why veal?
Veal has acquired a bad reputation over the years, but we believe the time is right to shout about the virtues of welfare-friendly veal. 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 or shipped out to the Continent.
High welfare standards
Our veal calves are from a pedigree Guernsey and Holstein dairy herd. They are reared in small groups in open air, loose straw yards. They have plenty of fresh air and room to run around, a bit of sunshine (weather permitting!), and a varied diet including milk, cereals and straw from their deep bedding. Although not part of an organic farm, our animals are given no medicines or other treatments unless strictly necessary for their health and wellbeing.
The calves are killed at 5-6 months – the same age as most pork and lamb, and considerably older than the vast majority of poultry on the market.
Quality meat
Because of the way our animals are reared, the meat produced is a rich pink colour, rather than the white veal which results from more dubious welfare practices. The carcasses are hung for about 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, and we use experienced local butchers who know exactly what they're doing.
| | Don’t just take our word for it!
Here’s what others have to say about properly reared, British veal:
“Unless we are prepared to give up drinking milk and eating cheese, we have to find a use for the male calves produced by a dairy herd. Eating good English veal is far preferable to allowing the animals to be shipped to the Continent where they will be kept and slaughtered in worse conditions.”
Independent Newspaper
“What few consumers today realise is that to banish veal for ever from our shopping list and our menu is to condemn potential veal calves to a heinous fate.”
Hugh Fearnley-Whittingstall
"If you actually think about it, it's crueller not to eat veal than it is to eat it."
Janet Street-Porter
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