Veal Stew Meat

Rogers Farmstead's veal calves are raised in the most humane conditions, the same as their beloved dairy cows. Unlike the stories we hear of veal raised on large industrial farms, these animals are raised with care in an ecological manner. They are fed organic milk and hay and then when big enough are allowed to graze on pasture with the other animals.
"Veal from calves fed sufficient grass or grain as well as milk has real character and flavor. For anyone who knows only the bland old-fashioned veal, it is as if a brand-new ingredient has been discovered. Tasting this new veal is not unlike biting into your first heirloom tomato from the garden after a lifetime of eating supermarket tomatoes bred for durability."- Marion Burrows, NYT
Veal, when raised on a small scale dairy farm can support a more sustainable dairy farm model. Both heifers (the girls) and steers (the boys) are born when raising a herd of milking cows. The heifers are kept on to add to the dairy and the steers are typically used for meat. Butchering the steers when young (approximately 9 months) gives us veal, a tender and mild flavored beef and diversifies the farms market offerings.
This veal is not yet certified organic, but Rogers Farmstead is working towards adding meat to their organic certification. They do not use any antibiotics, hormones or GMOs.Processed at The Royal Butcher.