The Real Veal

Move over beef cattle. Make way for some lean Ontario veal.

“This is a unique product developed by chefs for chefs,” enthuses John Meyer, Food Service Sales Manager and Corporate Chef at Delft Blue. “We believe we can raise a healthy animal with better quality.” He adds, “Chefs come here, and they think these are really big animals.”

When it comes to steak, most restaurants or retailers cannot tell you the origin of their beef. Try asking. When it comes to veal, 40% of the calves come from Ontario, and North America’s largest producer, Delft Blue is located in the heart of Cambridge, ON. Delft Blue’s “from gate to plate” products are certified homegrown Ontario milk and grain fed veal, aged seven days, and range from milk fed veal top sirloin, pounded scaloppini, loin chops, Frenched rack chops, back ribs, and rib eye, to grain fed tower osso bucco, to name a few.

Delft Blue has introduced a new Ontario Home Grown Veal Menu. This certified program works in close partnership with the Ontario veal farming community to maintain homegrown freshness, while their in-house aging process ensures a unique quality veal selection. Veal is one of the leanest meats to eat, and also has the highest amount of protein of all meats. After touring their eco-forward soon-to-be carbon-negative facilities, I received sealed packages of scaloppini and loin chops to try at home, along with recipes, and nutritional values.

Truly, it is the leanest, juiciest, freshest veal I have ever eaten–and I cooked it!

Delft Blue veal can be found at these Ontario retailers:
McEwan ; Bruno’s ; Highland Farms ; Loblaw’s ; Longo Supermarkets ; Nortown Foods ; Concord Foods ; Whitehouse Meats.

….and these Toronto restaurants:
Bymark Restaurant; Granite Club ; Harbord Room ; Terra

Veal Sides and Seasoning Tips:
Crust or bread coat veal in a variety of herbs, ground nuts, breadcrumbs or other crust ingredients.
Stuffing fill veal with an assortment of vegetables, herbs, nuts, cheeses, rice or seasoned bread cubes.
Wines and liqueurs Chardonnay, Marsala, Madiera, Cognac, Vermouth, Brandy
Fruits and juices citrus juice and zest, blood orange, kumquat, apple, cranberry, plantain and dried apricot.
Herbs, spices and flavourings fresh thyme, sage, anise, rosemary, fennel and basil. Infused oil, truffle oil, wood smoke, soy sauce and salsa verde.
Vegetables fresh and dried tomatoes, asparagus, eggplant, squash, artichoke, leek, shallot, onion, potatoes and peppers.
Other ingredients prosciutto, crab, lobster, mushrooms, capers, pine nuts, pecans, brie, feta, mozzarella, bacon and pancetta.

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7 thoughts on “The Real Veal”

  1. A very insightful article. I love veal, but I am concerned about the harsh conditions under which the baby calves are slaughtered. It would be of real interest to know if certain producers use more humane methods.

    1. Thank you for your comment. We all love veal, but many of us have been taught the common misconception to which you refer. The fact is that veal calves are not baby calves–at all. Next to beef cattle they are actually the oldest harvested animals we eat. If you eat chicken, pork, lamb, duck, etc, they are all younger. The images that many of us have are so out of date–particularly in Canada–and often untrue. I personally visited and toured the Delft Blue farm, and observed the care in their treatment that is reflected in the quality of their product–which I believe is the very best. Please check back on our website soon, because we are posting another article about “The Real Veal” that directly answers in more detail the careful conditions in which these animals are raised.

    2. Adam’s comment on his farm tour is correct and we at Delft Blue pride ourselves on how well we traat our animals. We welcome tours so please contact us.

      As to the our animal harvesting techniques our company owned facilities have had input into their design by Temple Grandin, our animal care and quality of product demand that we raise our animals in the healthest of enviromments, give them food grade nutritions, in that we we know our diners will have the ultimate meat protien and taste.

  2. loved your article! just a quick question:

    which is better, milk fed or grain fed veal? is there any real significant difference in nutrition or flavour?

    1. Thank you for your question.

      Veal from milk fed calves is ivory or pink, with a firm, fine appearance, and a soft texture. Grain fed calves are fed grains in addition to milk. Their meat can be a little darker in colour and can have some marbling. Grain fed calves can also be older than milk fed calves, have more market weight, and have a taste more similar to beef. Which one is better? Try them both and compare for yourself. Its purely subjective and really dependent on how your prepare it.

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