Thin veal scallops

We produce approximately 25 suckled calves. Their race is composed of a hybrid of three bovine species : the reproducing females are a Hereford-Simmental crossbreed, which makes for a cow with an excellent maternal quality, and the reproducing male is a full-blooded Angus. This crossbred race has an excellent dark pink veal meat that is very tender and tasty and that doesn’t shrink when cooked. Basically, this genetic combination allows us to optimize the desired qualities of the three bovine races to obtain a delicious meat for the most discerning palates. Contrary to the method of raising milk-fed veal powdered milk, a naturally nursed calf is nursed for its entire life on his mother’s teat, in the fresh air on the pasture. It is nourished in the most traditional way, and the most natural way ; on its mother’s milk.

• Certified 100% organic • Fresh grass in the summer and good-quality dry hay during the winter • Free of antibiotics, growth hormones, and GMO’s • Access to pasture where, between feedings, they can take advantage of the fresh air.