Our veal is Angus which is different from most veal you are exposed to. Most of the veal that you eat is a diary industry by-product. In that sense the veal is usually Holstein-Friesian veal.
By taking a higher quality meat breed and harvesting younger we think you get a superior product with better flavour. In most cases our veal is at least 5 months old, usually more like 6.
The calf will have been feeding on its mother's milk for all its early life but has started to eat some pasture. Our pasture is a mixture of native grasses (including kangaroo grass themeda triandra wallaby grass, white top austrodanthonia and red grass bothriochloa macra) , clover, ryegrass, paspalum and kikuyu grass.
We read with concern about the idea that calves could be deprived of feed for up to 30-hours as part of the proposed new Land Transport Standard. For us this is cruel and is not needed nor would we accept that as a way we deal with our animals.
Our calves are with their mothers until they are collected at about 5.00 am then they travel for less than an hour and are usually processed on arrival at the abattoir. We believe this ensures that any stress is kept as low as possible.
The ACO standard on these matters is clear. We always transport our animals in a way that is respectful and designed to minimise stress on the animal.
Generally we are looking for a cleaned carcass, which is smaller than most of the veal that is found in the commercial marketplace but is between 80 and 110 kg. We are looking for a supple texture and extreme tenderness. We think the natural flavours are attributed to having been milk fed as well as from grazing in natural pastures that have been farmed organically over a great many years.
Our animals grow in a stress free environment and are happy and healthy.
The product we provide is of consistent quality we love working with Grant and Laura from Feather and Bone because they are lovely people to work with and because we think we share a lot of values with them.
