Veal originated with the using of by-products from dairy farming. The production of milk, butter and cheese is inextricably linked to the birth of calves. A dairy cow would not produce milk if she did not calve every year. The dairy farmer keeps a small number of the calves to expand his dairy livestock. The other calves are shipped to veal farmers when they are at least two weeks old. That way, valuable use is made of by-products from dairy farming and the dairy industry in a respectful way. In its professional form, the veal sector has only been around since the sixties of the twentieth century.
Peter’s Farm Veal is characterised by its premium quality, tenderness and excellent flavor. The uniquely fine structure of our veal makes the meat noticeably tender and versatile when it comes to preparation. In general, veal is easy to digest and low in cholesterol. The Dutch Voedingscentrum (Nutrition institute) says: Veal is rich in vitamins, such as vitamin B1, vitamin D, protein and iron. Veal is a lean meat, low in sodium, and part of the five major food groups (Schijf van Vijf).
The official nutritional values of veal are monitored by the Nederlands Voedingsstoffenbestand (NEVO - Dutch Nutrient File). NEVO is part of the Ministry of Health, Welfare and Sport. It is managed and maintained by the RIVM (Netherlands National Institute for Public Health and the Environment). Click here to see the NEVO table with veal products.
Follow the four safe food handling steps for each step of preparing food. Peter’s Farm recommends observing the Safe Handling Instructions (SHI) of the USDA (United States Department of Agriculture).