Why Veal?

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 veal calves are all born, reared, slaughtered and butchered in Cornwall.  They are the bull calves from dairy herds, reared in small groups in open air, loose straw yards.  They have plenty of fresh air and room to move 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 around 6-7 months – older than most pork and lamb, and considerably older than the vast majority of poultry on the market.

High 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 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, and ours is all carefully prepared in our own farm butchery.

Click here to read more about the story of Bocaddon Farm Veal