Veal

Apart from bobby calves, the majority of calves slaughtered in Australia are between 80 and 120kg dressed weight and are around 8 months old. Bobby calves, weighing about 20kg and with an age of 3 months, are the only naturally milk-fed calves as their diet consists solely of their mother’s milk. Once calves begin to eat grass, the colour of their flesh deepens and the texture gains more body.

Veal’s distinctive flavour plays an important role in most European cuisines, particularly the Italian kitchen. The delicate nature of veal lends itself to many simple pan-fried dishes as well as long, slow cooking, with very rewarding results.