Humanely Raised Milk-Fed Veal, Farm to Table

Tender, Delicate, Humanely Raised

Our milk-fed veal comes from Holstein calves raised in spacious, group-housed pens where they move freely - never tethered, never confined in individual crates. Fed a carefully balanced milk-replacer diet, the result is exceptionally tender meat with a delicate, clean flavor prized by home cooks and professional chefs alike.

Whether you are preparing a classic osso buco, a quick scallopini, or a rich veal demi-glace, our cuts deliver restaurant-quality results at home. For weekly inspiration, see our freezer meal planning guide with lamb and veal recipes. Every cut is handled with the same precision and care that defines our approach to whole-animal butchery.

Humane Raising, Uncompromising Standards

The welfare of our animals is not a marketing point. It is the foundation of everything we do. Our veal calves are raised in group-housed pens with ample space to move, socialize, and rest comfortably on deep straw bedding. Natural daylight and ventilation keep the environment clean and stress-free.

We practice sub-therapeutic antibiotic-free raising, relying instead on proper nutrition, spacious housing, and attentive animal husbandry to maintain health. Our standards exceed those set by the American Veal Association (AVA), and we welcome farm visits from customers who want to see our practices firsthand.

The balanced milk-replacer diet our calves receive is specially formulated to produce the tender, pale, delicate meat that defines premium milk-fed veal. This careful approach to nutrition, combined with stress-free living conditions, produces meat of extraordinary quality.

Versatile Cuts for Every Kitchen

Milk-fed veal is one of the most versatile proteins in any cook’s repertoire. Its delicate flavor pairs beautifully with both simple preparations and complex sauces, making it equally at home in a weeknight dinner and a fine-dining presentation.

Beyond the table cuts, veal bones are treasured by serious cooks for their extraordinary collagen content. A properly made veal stock, simmered for eight to twelve hours with mirepoix and aromatics, produces the rich, gelatinous base that classical French sauces depend on. Our demi-glace starts with these bones.

Collagen, Nutrition, and Culinary Tradition

Veal is naturally rich in high-quality protein, B vitamins (particularly B12 and niacin), zinc, and iron. The collagen content in veal bones and connective tissue makes it irreplaceable in classical cooking, where stocks and reductions form the backbone of complex sauces.

For sous-vide enthusiasts, veal responds exceptionally well to precision cooking. A veal chop cooked at 135°F for two hours emerges perfectly tender with a uniform doneness that is difficult to achieve through traditional methods. The delicate flavor of milk-fed veal benefits from this gentle approach.

From Our Farm to Your Kitchen in 24 Hours

Every order is wet-aged in vacuum-sealed Cryovac packaging to preserve the delicate texture, packed with dry ice, and shipped via FedEx Cold Chain for guaranteed overnight delivery. Your veal arrives within 24 hours of leaving our facility, guaranteed fresh or your money back.