Rose Veal Faqs
What is Rose Veal?
Rose Veal is the latest neat meat on the NZ market and comes from mature calves around 6 months of age. The animals enjoy an all natural diet of full milk and fresh NZ grass. Throughout their lives, the welfare of the calves is a priority. The resulting meat is pink in colour.
How old are the calves used to make Rose Veal?
Our Rose Veal comes from calves who are around 6 months of age. Traditional Veal, or Bobby Veal, comes from calves who are only a few days old. Rose Veal calves enjoy a life similar to NZ lambs.
What conditions are the calves kept in?Typical of NZ sustainable farming methods, these animals are kept in a high welfare environment. They are not kept in crates, or pens. All of their lives, they are grazing in pasture.
What diet are the calves fed?
Calves are fed a 100% natural diet free of hormones, antibiotics and palm kernel. Initially, they feed from the milk of their mother. They are raised outdoors and are free to graze for their whole lives.
People tell me, I shouldn't eat Veal. Why?
In the 1980s, there was a hugely successful animal rights boycott centred around the treatment of veal calves. Advertisements and posters showed calves living in cramped conditions in tiny pens. They were typically slaughtered when they were only a few days old. Veal sales plummeted in North America, Britain and NZ as a result.
Our Rose Veal campaign centres around the ethical treatment of calves. Our Rose Veal calves are raised to 6 months of age in a high welfare enviroment and are free to roam and graze. The result? Tender, succulent, guilt-free, rose-hued, young beef. Many of NZ's top chefs, and discerning customers are cooking with our Rose Veal.
What are the health benefits of Veal?
Rose Veal is an extremely tender, lean, and low in fat. It provides a terrific alternative to beef or lamb for those looking to reduce their fat intake and reap the benefits of a healthy iron intake.
What is the flavour like?
The flavour and the texture of this meat are something quite unique. You will enjoy a sweet beef flavour and soft, juicy texture requiring little accompaniment to impress.
How do I cook Veal?
Cook your Rose Veal from room temperature, searing gently for fry cuts and then finish in a slow oven at 160 degrees C. Easiest advice: Cook it like beef, but at a lower temperature.
Do you have any recipes you could recommend?
Absolutely. We have numerous veal recipes online
Where can I learn more about Rose Veal?
Here is a list of recent articles on Rose Veal:
NY Times: Veal to Love, Without the Guilt
The Independent (UK): The Ethics of Eathing: The Appeal of Veal