Aubrey Allen Veal
Key points
- Succulent milk fed veal with full traceability and gradin and a consistently great taste.
- Animal welfare is key in both rearing, transporting and slaughtering of this outstanding meat.
The Source
The English veal market cannot supply anything but the very smallest quantities and Britain now imports 99.4% of it's veal. We looked into where we could source veal ethically and with consistent taste. France have banned ageing veal or beef on the bone, so we turned to Holland to source our milk fed veal. The Dutch have a terrific system; the meat is succulent, very tender, light in colour and comes from calves that are approximately 26 weeks.
Our supplier works with a group of 350 veal farmers in the Netherlands who operate a system to record, collate, and analyse the health, development and feeding pattern of each calf. The calves live in herds of up to 80 animals in large ventilated areas. The pen is designed to give the animals room to move around with a controlled climate and natural light. They have toys, balloons and car tyres to encourage exercise and movement and relieve boredom. The farm process around 5,000 calves every week and they operate in a very similar way to the slaughter houses in Scotland with the HACCP, traceability and grading. The transportation is regulated to create stress free travel and the calves are never in transit for more than 2 hours. We are pleased that we are able to source top quality veal that still meets with our commitment to animal welfare.