The Accidental Smallholder Forum
Community => Coffee Lounge => Topic started by: Bionic on October 15, 2012, 07:00:16 pm
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I like veal and it is something that I had very occasionally before I moved to Wales. Veal marsala is lovely.
I have tried to buy it here but no luck. Morrisons in Carmarthenshire told me they don't sell it. I can't get it in Tesco, Sainsbury or the Co-op. The local butchers don't have it either.
Surely I can't be the only person that eats it, or would like to eat it anyway.
Sally
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I eat it (but only UK produced pink veal). I drink milk, so it is only right to eat veal to avoid the male calves being shot at birth, and give them some happy gambolling time.
Love schnitzel made with it.
Havent found any in local supermarkets near me tho, so havent had it for a while.
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Never seen it for sale here but if it was I would buy it if it was the kind that meant the calves had some chance of life outside .
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yes, i eat veal, for the sasme reasons as HH.
yry to find a butcher who supplies an italian restaurant ;)
it just goes to show how long a negative advertising campaign can affect a buisness. its a real shame that this underused meat isnt part of the british diet. daft, really.
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I got some veal from our Tesco and it's in the freezer. No idea what to do with it. Think I missed the negative advertising campaign.
Dans
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Try contacting these people http://www.sunnysidefarm.biz/home/ (http://www.sunnysidefarm.biz/home/)
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I used to eat it a lot years ago until I found out how it became so white. Haven't seen it in the shops for years though.
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The UK shops generally (possibly all) only sell 'pink' veal now (not crated, live in a group in large strawed barns, in some cases also have access to outside). If it is UK produced, it is illegal to produce the white veal as that involves crates which are outlawed here.
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I think there is a little corner shop in Knightsbridge that sells it still, Herrods or Horrids or something like that.... :innocent:
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Try contacting these people http://www.sunnysidefarm.biz/home/ (http://www.sunnysidefarm.biz/home/)
Rosemary, they no longer sell meat to the public so I will have to continue looking.
Sally
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I remember my mum being all upset when I was a child due to the marketing campaign that basically put most of the UK off of veal in one foul swoop. Since then, its just been something we've not eaten.
However, I feel the time is right now that we know the true impact of NOT eating veal and what happens on dairy farms as a result. What a waste of such a healthy meat and the young calf who could be providing it. Would surely be a better financial outcome for dairy farmers to sell veal calves on than to dispose at a day old?
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try alternative meats they sell rose veal
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M&S sell it also if you google 'rose veal' there are farms that will deliver.
Mandy :pig:
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I have been googling away. It can be delivered but it works out very expensive to do it that way. One company charging £9.99 for delivery makes the cost of a couple of veal escalopes prohibitive.
My best bet seems to be M&S. The nearest one is still an hour away from me in Carmarthen but I do go there occasionally. I can order it online for it to be delivered to the store on a specified date. Once I know when I am next going that way I will put the order in a few days beforehand.
Thanks everyone
Sally
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Put a request in at your Tesco. It's something Tesco as a whole do stock.
Dans
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I saw this topic had come up once more and straight away thought to myself oh no not
:innocent: 'veal meat again, don't know where ...............' :innocent:
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Moleskins, I wasn't aware it had come up previously. What is the issue?
Sally
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I saw this topic had come up once more and straight away thought to myself oh no not
:innocent: 'veal meat again, don't know where ...............' :innocent:
:roflanim: that's funny!!
Its alright sally - its Moleskins joke :)
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Gwaun Valley Meats in Letterston do veal.
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I really think that WE need to do something about this. It's exactly the sort of thing that if we all go into Tesco's or wherever and say 'i want some pink veal' they would have to get some for us. This campaign that everyone talks about is thirty years or so ago, and a lot of people still think that way. I am lucky where I live as all our butchers sell veal, and it's crazy not to be able to.
(mind you, it's massively expensive here too - I think the last lot I bought was something like 25 quid a kilo)
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If it's that sort of price I won't be buying it.
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Looks like there was something started up earlier this year:
http://www.guardian.co.uk/environment/2012/may/27/rose-veal-jimmy-doherty (http://www.guardian.co.uk/environment/2012/may/27/rose-veal-jimmy-doherty)
Dans
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Interesting..... I had wondered about rearing pink veal when i start my small holding (in Carmarthenshire!) ..... but had pretty much ruled it out due to no demand. Have done plenty of dairy calf rearing in the past and love it. So what demand is there?
... and yes you are right the media as usual only tells the negative story .... and Joe Blogs laps it all up.
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Linda,
I am in Carmarthenshire but only wanted a couple of escalopes so you can hardly call me demand. Pity though
Sally
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Interesting..... I had wondered about rearing pink veal when i start my small holding (in Carmarthenshire!) ..... but had pretty much ruled it out due to no demand. Have done plenty of dairy calf rearing in the past and love it. So what demand is there?
... and yes you are right the media as usual only tells the negative story .... and Joe Blogs laps it all up.
there has been some good press about rose veal, i think countryfile did a piece on it. truro farmers market has a veal stall, but not every month.
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I think I should look for the camera as there are 20 young Limousin Rouge at the bottom of our garden. The live a great life - Heffers with one of 3 bulls mate in the fields and calves are born outside with mum and dad. The calves are quite big when they leave mum and I believe that "pink veal" is about 18 months old ( not sure at all on this). I do know that our neighbour sells his animals to Italy.
Seing the way he looks after these animals and their age I would have no trouble eating pink veal ( lots in shops here). The local dish in Tete de Veu!!
I will try and post some pictures.
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there has been some good press about rose veal, i think countryfile did a piece on it. truro farmers market has a veal stall, but not every month.
Yes they did, it was one of the (few) country files I caught this year. It was quite a good piece, really tried it hit home that surely it was cruel to destroy day old calves than to humanely rear them for veal. But there is a tiny, tiny market for veal in the UK.
Beth
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I think I should look for the camera as there are 20 young Limousin Rouge at the bottom of our garden. The live a great life - Heffers with one of 3 bulls mate in the fields and calves are born outside with mum and dad. The calves are quite big when they leave mum and I believe that "pink veal" is about 18 months old ( not sure at all on this). I do know that our neighbour sells his animals to Italy.
Seing the way he looks after these animals and their age I would have no trouble eating pink veal ( lots in shops here). The local dish in Tete de Veu!!
I will try and post some pictures.
Limousins should finish in 18-22 months. That's beef out there, m'boy.
Having said which, I read about some people rearing veal ('red veal') on their mothers. So if they're away at about 6-8 months old, they maybe could be red veal.
Rose veal is typically 22-35 weeks old, I believe. Over here, it's usually reared in straw yards with room to play, and with calves housed together in social groups.
If Plenty (Jersey, AI'd with Jersey semen) has a bull calf, we'll rear it for our own freezer. I'm not sure how long we'll run it on; at least 8 months, I think, and play it by ear from thereon.
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Years ago, when I worked on jersey dairy farm, the boss decided to keep a jersey bull calf from good breeding. However by the time it was about 9-10 months old it wasn't safe to enter a field it was in. (it had been hand fed as a calf). It soon was dispached! So go carefully SallyintNorth. Maybe castrate.... or trial rose veal for us?
Linda
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Ooops sorry Sallyintnorth - I am a bit ignorant on terms but veal is very popular here and I am told that my neighbour sells his veu to Italy and local butchers. Maybe he sells beef too. The point I was trying to make is that the young are born and live outside and not seperated from mum until, presumabley, the mum needs can be got in calf again. The youngsters are kept in groups of 20. You have prompted me to ask when these go to market and if they are sold as veal or beef.
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Years ago, when I worked on jersey dairy farm, the boss decided to keep a jersey bull calf from good breeding. However by the time it was about 9-10 months old it wasn't safe to enter a field it was in. (it had been hand fed as a calf). It soon was dispached! So go carefully SallyintNorth. Maybe castrate.... or trial rose veal for us?
Aye, Linda, dairy bulls can be a bit of a handful - if she has a bull calf, he'll be castrated before he's 3 months old.
Thanks for the concern! :-*
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All I have to say about Veal is Hmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
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All I have to say about Veal is Hmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
could you expand and explain?
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I've never eaten it. Because of the crates.
I can see the argument about pink veal.
But what does it taste like?
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bliss.
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the crates have not been used in the UK for many years - you need to get some to eat then you can say with conviction I don't like it or I like it..
people need to think for themsleves and not follow ...................
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I've never eaten it. Because of the crates.
I can see the argument about pink veal.
But what does it taste like?
the thing is, there is no argument about pink veal, its a no brainer. its a waste not to eat it, verging on the immoral!! :D
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i'd certainly try it given the opportunity
;D ;D ;D :cow: :cow: :cow: ;D ;D ;D
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I've never eaten it. Because of the crates.
I can see the argument about pink veal.
But what does it taste like?
;D
It's like nothing else really. If you have escalope of veal (which is the best and most expensive) it is very tender and more chicken/pork like, but softer in texture. The cheaper parts usually get made into Osso Bucco which is basically stew, and apparently you can roast shoulder as you would pork, it certainly looks like pork meat when cooked. I quite fancy buying some more now...
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i grew up with the rspca publicity about veal crates etc. but i now would happily eat pink veal. shame to waste a life at day one.
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But what does it taste like?
;D
It's like nothing else really. If you have escalope of veal (which is the best and most expensive) it is very tender and more chicken/pork like, but softer in texture. The cheaper parts usually get made into Osso Bucco which is basically stew, and apparently you can roast shoulder as you would pork, it certainly looks like pork meat when cooked. I quite fancy buying some more now...
In the days when veal was white and before I found out how the calves were reared, I used to roast shoulder regularly - very tasty. Haven't had it since I found out about the crates.
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what does it taste like? ;D Well I could say it tastes like chicken ( as does all "new food") but I am afraid it tastes like veal. ;D
Sorry I could not resist the quip.
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In the early 90s I used to frequent a pub in Exmoor which had an extensive and wonderful menu. (The Black Venus in Challacombe. It's changed hands a couple of times since then - but the current imcumbents are worthy owners :) )
Anyway, back in the 90s, when Kempf had it and 3 other Exmoor inns, he had an enormous range of meats and sauces, all of which were wonderful. One of the meats was veal. The first time I went to the Black Venus, I dropped one of their comment cards in their box, saying that if their veal was English, they should say so. The next time I went, the menus had been updated to squeeze " - English veal" in! :) Of course I felt obliged to then order it - and very nice it was too. :)
And yes, it tasted like veal. :D Before we all knew about the crates (in the 70s), Vienna Schnitzel was a favourite of mine. Then, once we heard about the crates, I wouldn't eat veal - and preferably tried to not be at a table where anyone else was eating veal either, with the fervour and passion of a teenager ::) So it was lovely to be able to eat it again when I found somewhere serving veal that was absolutely definitely English, and hence had not been crated.
It's a subtle flavour, as you'd expect from a young meat, very tender and melts-in-the-mouth. I think Vienna Schnitzel (basically pan-fried in breadcrumbs) probably is one of the best ways to cook it- seals in the flavour.