5 Things You Should Know About the Most Humane Veal in the World

We searched the world for the best milk-fed veal and found it in Southwest France, where a cooperative of small-scale veal farms raise Charolais and Limousin breeds, known for meat not dairy. We are always looking to improve our offerings, and we think you will agree that this veal is superior in every way. Arguably the most humane veal in the world today, it is only available in the U.S. at D’Artagnan. And we believe it is the best-tasting veal you will find.

Read on to see what sets this veal apart from the herd. Then shop for veal cuts at dartagnan.com and explore our veal recipesWe are proud to work with these French farmers who are famous for providing the highest quality veal to the best restaurants and butcher shops throughout France and Europe. After all, France is the largest consumer of veal in the world, and expectations of quality are high.

1. Begin with Better Breeds

Did you know most veal in the U.S. is from Holstein cattle, bred for milk production? Our farms raise Charolais and Limousin breed cattle renowned for their prized beef. Therefore, our veal is not a by-product of the dairy industry. Instead it is raised specifically for meat, and the flavor and texture of the veal reflect that.

Charolais cattle originated in France so long ago that little is known about their beginnings. It’s said that these distinctive cattle were in France as early as the 800s AD.

2. Never Caged or Penned

The calves live untethered in open group housing, with clean straw bedding, and are free to stand, stretch, lie down, groom themselves and socialize with other calves in a sunlit, comfortable environment.

3. Follow the 5 Freedoms

Our French veal complies with the stringent “5 Freedoms” statutes of the E.U., a guarantee that far exceeds the humane standards for veal in other countries. These are the freedom to express normal behavior; freedom from thirst, hunger and malnutrition; freedom from discomfort; freedom from pain, injury, and disease; freedom from fear and distress.

4.  Focus on Nutrition and Health

Our calves get mother’s milk for 14 days before being weaned onto a milk-based formula. This is an important distinction because mother’s milk is important in building and stabilizing a young mammal’s digestive processes. Our calves get mineral-enriched water, and iron, an important nutrient that keeps them healthy and is often withheld by other veal farmers to produce pale veal meat. Furthermore, our calves are not finished with grain, which is the norm in veal farming.

5. No Drugs

As with everything at D’Artagnan, there are no antibiotics or hormones used in raising our veal. When animals are raised with care, they require less medical intervention. It’s better for the animals, and for human health, too.

These are the top reasons that our veal should be on your table, but the most important might be the flavor. This veal is exceptionally tender and tasty, and perfect for adding to your cooking plans.

Shop for veal at dartagnan.com and serve something special.

Since 1985, D’Artagnan has been at the forefront of the farm-to-table movement, producing superior tasting products by partnering with small ranches and farms. We are committed to free-range, natural production, sustainable and humane farming practices and no use of antibiotics or hormones. That’s why D’Artagnan products have been revered by America’s most renowned chefs for over 30 years. We offer the same high-quality products to home cooks at dartagnan.com, along with recipes and guides to help you live the tasty life.

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3 Comments Add yours

  1. Brent Caviness says:

    If the French veal calves are not grain finished the what kind of feed ration are the finished on. Don’t tell me grass fed because that’s impossible bring in a pen with other calves.

  2. Ivan Andres says:

    looks like it is frozen. My experience with low fat frozen meat is not positive. Comments?

    1. D'Artagnan says:

      We bring the veal in fresh from France, though some cuts will ultimately be frozen in our highly-efficient freezers. This veal is different than others you may have tried because it comes from beef cattle that have more marbled meat than Holsteins, the default breed for most veal. That extra fat content means the veal is more delicious and tender, and it stands up to the freezing process well. Both fresh and frozen cuts have been meeting the expectations of chefs, who have been serving our French veal for months now. We hope you will try it and enjoy a positive experience.

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