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D'Artagnan humanely-raised veal comes from a cooperative of small farms in upstate New York and Canada. The calves are never exposed to antibiotics by any method, for any purpose, including growth stimulation or disease prevention.
Our veal calves are male Holstein stock, and are raised by a cooperative of small farms in upstate New York and Canada. These farms offer stress-free environments where the welfare of the calves is the number one priority.
The veal calves are never caged or penned, but instead roam freely in groups of no more than 40 animals, in unique barns that have been lauded by Dr. Temple Grandin, an expert on humane animal husbandry. Calves have 24-hour access to pure well water and natural feed that consists of high-quality milk protein products only. No antibiotics or hormones are ever administered, nor are the animals ever irradiated or injected with any substance. In addition, all factors concerned with the calves' health, such as temperature and weight, are regularly monitored and recorded to ensure quality. They are raised to a maximum of 425 pounds and 18 to 20 weeks of age.
The result is a superior-quality meat that is extremely flavorful and pale pink in color. Veal is lower in fat and calories than beef, but still contains all the vitamins that beef offers. Comparably as lean as chicken or pork, but still very tender, veal is a staple in classic French and Italian cuisine.
Sear and then braise these meaty short ribs in wine or beer to create memorable, fork-tender ribs.
"Pot au feu means pot of fire in French. It is traditionally made of meat and vegetables slow cooked in water. Peel cooks a mixture of veal and beef short ribs in chicken stock for an extra-rich broth."