by Benjamin Roberts
A number of years ago a local farmer named Tom Hunter approached us about selling veal he was raising. Up until meeting Tom, we had not considered selling veal, as it didn’t fit our model of ethically raised meat. No need to recount the horrors of commercial veal production in this space, the internet will be happy to inform you of the unconscionable treatment of calves raised for veal.
Tom presented a much different idea of veal—a traditional method which allows the calf access to pasture in addition to its mother’s milk. Rose veals presents much more like grass fed beef than the ultra white confinement veal that most folks are used to. We covet this protein for it’s deep, complex flavor as well as it’s beautiful tenderness.
Each year Tom’s retirement project weighs on him a little more and he suggests this year might be the last. We will enjoy this incredible treat for as long as possible, as it really is one of the truest expressions of care for an animal that we can provide to our customers.
If you’re interested in learning much, much more about rose veal, click HERE for a wonderful, in depth exploration.