Natural Diet

Le Québécois calves are raised on a natural diet of corn, whole grains, milk-formula, and fresh water. This is good for two reasons. First, grains give the meat subtle marbling that infuses it with flavor, while maintaining the tenderness that veal is known for. Second, grain-fed veal contains more iron and other minerals to enhance its flavor and calf health.

Humanely Raised

Le Québécois farmers follow a strict animal welfare code. Their calves are raised in group corrals (not individual crates) with excellent air circulation and natural sunlight, temperature control and room to move.

* Minimally Processed, No Chemical Ingredients

Raised the Way Veal Used to Be

Victoria Veal is the epitome of free range – calves are raised on massive pastures (1 acre per animal stocking rate) on a natural diet of grass & mother’s milk.

Beef Breeds Produce Better Veal

Other veal programs use dairy breeds because they’re buying their calves from the dairy industry. Victoria Veal comes from beef breeds like Black Angus & Hereford, producing superior flavor & texture.

Hand Graded Quality

Victoria Veal is graded by hand, cut by cut, by two independent sets of graders on the basis of color, fat distribution, texture & butchery. This ensures only the very best goes into the Victoria Veal program.

Petite veal (aka suckling veal, bobby veal) is supremely tender with a delicate flavor. Petite veal cuts are similarly sized to lamb cuts, but have a more mild flavor and a significantly lower food cost. They can be cooked similarly to lamb racks & shanks.