We love the thick grilled veal chop at Centro; the huge butterflied veal Milanese at Ciao; and the oh-so tender veal Piccata with white wine and lemon at Kit Kat. For many of us, veal is a special treat, because it tastes so good. For some, outdated and untrue images need to be debunked. Recently we made a trip to a Cambridge, Ontario farm, Delft Blue, where veal is raised, so that we could see for ourselves.
Having been told for years that the animals are young and malnourished, we were only too happy to learn that, actually, veal comes from the oldest farmed animal next to the cow. If we’re eating chicken, pork, lamb, or duck…they’re all younger. Provimi (Proteins, Vitamins, Minerals) veal is the standard for which the calves here are monitored twice a day in an open concept, temperature and light controlled space, where we watch as they drink fresh milk, and feed on probiotics (no antibiotics), vitamins, and minerals throughout the day. Our biggest surprise is how big these animals are. Some of them grow to over 500 lbs!
The image of a “lone” animal in a small stall is false. We are told that while veal was raised in this manner long ago, and still is on a few U.S. farms (until 2017 when there can be no more individual stalls anywhere in North America), it has long been established that open concept group housing is healthier, cleaner and provides better quality meat. Standing in this warm, environmental space, I just have to ask, “why are they so quiet?” The farmers tell me that the reason we do not hear any mooing, is simply because the animals are content.
We left Delft Blue with a selection of “from gate to plate” meats. The pounded scaloppini was so quick and easy to cook. For the loin chops we just followed their own recipes; simply sprinkled on some herbs, olive oil, lemon and garlic, and sunk our teeth into the most juicy and succulent chops I have ever tasted!
Veal is one of the leanest meats to eat, and has the highest amount of protein of all meats, so it is an ideal protein compliment to us health conscious eaters who do not want to give up meat. Certified homegrown, dairy farm-sourced, Ontario milk and grain fed veal are low in saturated fat, high in dietary iron, calcium, zinc, and B12, which can calm our nerves and sharpen our wit–all the better to dine with.
For more information on veal, check out: www.delftblueveal.com/
Article from Dine Magazine
Tags: cambridge ontario, delft blue, grilled veal, kit kat, succulent chops, tender veal, veal milanese, veal piccata, vitamins and minerals, vitamins mineralsVeal Links in Canada
Delft Blue is dedicated to the development and servicing of the North American veal market.
Ontario Veal Association Veal production and farming questions and answers. Concise, well laid out and informative.
Quebec Milk-Fed Veal Full of information on veal production, cuts, cooking methods, tricks and tips. Also the complete site in French (Francais).
Veal links in USA
Veal Farm Promoting the American veal industry. Encouraging communications and distributing information pertinent to the veal industry.
Vealstore.com The site about veal for chefs, foodservice professionals and home cooks. Includes recipes, information about veal products, and general information about veal.
Veal Information links in Europe
Veal Promotion.com VanDrie veal promotion (v3PK) has aimed its recipe site for veal at European consumers. The site provides extensive information on veal and preparing veal. The site also offers interesting cooking tips, many delicious veal recipes, a cooking glossary and the option to send e-cards.
Calf Facts Many articles about raising calves and things associated with it by Sam Leadley
Cook Street is a world class chef cooking schools. Work with top chefs and take advantage of International partnerships.
Tags: cooking glossary, delft blue, foodservice professionals, home cooks, ontario veal association, raising calves, veal farm, veal production, veal products, veal recipesIn Canada
Delft Blue Farms in Canada have been raising calves in group housing settings since 1981.
This video shows the process of dairy calves being assembled from local farms in a receiving barn where the animals are weighed, checked, vaccinated. They are then divided into groups of similar weights to be distributed to company or contracted farms to be raised as milk fed veal.
In this particular video, the calves are being shown delivered to a company farm, where they are housed on flexible plastic slats made from recycled plastic.
The calves have 24 hour access to an “automated cow” where they drink milk through nipples. Most calves would find these nipples themselves eventually, but a technician makes sure that all the calves are made aware of the source of the milk.
The calves intake is controlled and monitored by a special ear tag that monitors the calf’s intake each time they feed for the automatic milk machine.
video source | Delft Blue Farms, Ontario, Canada
In USA
video source | Provitello Farms, NY 2007
Provitello Farms - Committed to Innovation through Technology & Compassion.
Provitello farms are committed to husbandry research and calf development for responsibly raising dairy bull calves in North America.
The dairy bull calf is a unique animal. In order for the dairy industry to thrive, a cow must give birth to produce milk. A bull calf is born 50% of the time.
Typically, animals are not bred specifically for the veal industry.
Provitello farms takes what is already present in agriculture and adds value to this calf. Veal production is a necessary and complimentary part of the dairy industry.
ProvitelloFarms & Delft Blue have over 20 years experience in group housing.
The initiative behind our long history in evolved housing was not ‘cache’ driven, but pursued from the realization that animal welfare impacts growing conditions.
Tags: bull calf, bull calves, dairy bull, dairy calves, delft blue, farming in canada, farms ontario canada, plastic slats, raising calves, veal production