GRASSFED PASTURED VEAL
“Veal is, in the minds of connoiseurs, the most delicate, elegant and delectable of meats.”
(Veal Cookery, by Craig Claiborne and Pierre Franey)
Our veal is not traditional veal. The calves are not confined and are not fed any sort of milk replacer or other ration. They are raised by the mothers in grass pastures and are not treated with antibiotics or hormones.
Our veal has a pink color – not as red as older beef and not as white as traditional veal. Even though it is lean, it is tender, juicy and has a light, delicate flavor. Cooking is easy with lots of possibilities – the chops are delicious pan broiled, the veal cutlets make tasty chicken fried steak and veal parmigiana, and the ground beef makes excellent burgers. We love it!
PASTURED BEEF
“The only time to eat diet food is while you are waiting for the steak to cook.”
Julia Child (1912-2004)
Our Natural Pastured Beef is produced from healthy cows over 2 years old. While under our care, these cows have not received any hormones or antibiotics, and have spent their entire time at our ranch on pasture. They will have received protein supplementation where necessary for their nutritional health – mainly in the winter when our grasses are dormant and lacking in protein – as well as free access to salt and trace minerals.
This variety of beef is a darker red color, relatively lean and flavorful.
