Shortly after we settled on our farm, my wife and I spent some time in Provence, France. We went to a favorite restaurant of some friends of ours, who have a house there and spend a lot of time living -- and eating -- in France. We ordered “veaux rosé” from the menu, and were served a rolled shoulder of veal. It was tender, aromatic, and had picked up the flavors of the herbs that were rolled up inside it. As we talked about this delicious dish, my wife asked, "Could we produce this?" And thus was born our effort to replicate this very traditional French favorite. At the first opportunity, we roasted a shoulder of our own veal, and at the first bite we knew we'd hit the target.
The rosy name indicates that the meat from our veal calves is not the dark red of mature beef, nor the pale gray-white of some veal produced in the US. This is because our veal calves live outside on pasture, nursing their grassfed mothers, and nibbling on grass and hay as they grow up. Our veal calves live an idyllic life on our certified organic pastures, growing fast on the rich milk from our 100% grassfed beef cows.
Rosy veal is naturally tender, and is easier to cook to a lush texture than mature beef. The cut sizes are a bit smaller than mature beef. Steaks and chops quickly cook to a tender, flavorful finish; roasts benefit from slow cooking and deliver a silky texture. Ground veal takes seasonings very well to make interesting meatballs or Italian carbonara dishes. Veal bones are famous for making rich, smooth stock.
Veal has had an unfortunate history in the US, and for some people it carries difficult connotations. If you’re curious about the story of rosy veal, here are a few links for you to follow:
Ethical comeback for rosy veal in England
Cooking rosy veal in England
Video about veaux rosé, in French
WHERE TO TRY OUR ROSY VEAL
Our rosy veal is a seasonal product, based on the natural rhythms of our spring calving season. Our veal is available from November through March. Contact us for direct purchases, or try one of the outlets below.
Several restaurants in the Twin Cities and Rochester feature rosy veal from Tangled Bank Farm. Sometimes chefs offer our veal as an “off-menu special”, meaning the server will describe it as a special even though it does not appear on the menu. If you’re planning to visit one of these restaurants, it’s worth asking ahead of time whether our veal will be on offer.
Bellecour Restaurant, Wayzata MN
Bleu Duck Kitchen, Rochester MN
Real, traditional butcher shops also carry our veal, in season. The butchers behind the counter will create just the veal cut you want. And, they often make their own sausages with our ground veal.
Clancey’s Meats and Fish, Linden Hills, Minneapolis
Saint Paul Meat Shop, Grand Avenue, Saint Paul
France 44, Edina MN
We invite you to experience this taste of France in our milkfed rosy veal!
The rosy name indicates that the meat from our veal calves is not the dark red of mature beef, nor the pale gray-white of some veal produced in the US. This is because our veal calves live outside on pasture, nursing their grassfed mothers, and nibbling on grass and hay as they grow up. Our veal calves live an idyllic life on our certified organic pastures, growing fast on the rich milk from our 100% grassfed beef cows.
Rosy veal is naturally tender, and is easier to cook to a lush texture than mature beef. The cut sizes are a bit smaller than mature beef. Steaks and chops quickly cook to a tender, flavorful finish; roasts benefit from slow cooking and deliver a silky texture. Ground veal takes seasonings very well to make interesting meatballs or Italian carbonara dishes. Veal bones are famous for making rich, smooth stock.
Veal has had an unfortunate history in the US, and for some people it carries difficult connotations. If you’re curious about the story of rosy veal, here are a few links for you to follow:
Ethical comeback for rosy veal in England
Cooking rosy veal in England
Video about veaux rosé, in French
WHERE TO TRY OUR ROSY VEAL
Our rosy veal is a seasonal product, based on the natural rhythms of our spring calving season. Our veal is available from November through March. Contact us for direct purchases, or try one of the outlets below.
Several restaurants in the Twin Cities and Rochester feature rosy veal from Tangled Bank Farm. Sometimes chefs offer our veal as an “off-menu special”, meaning the server will describe it as a special even though it does not appear on the menu. If you’re planning to visit one of these restaurants, it’s worth asking ahead of time whether our veal will be on offer.
Bellecour Restaurant, Wayzata MN
Bleu Duck Kitchen, Rochester MN
Real, traditional butcher shops also carry our veal, in season. The butchers behind the counter will create just the veal cut you want. And, they often make their own sausages with our ground veal.
Clancey’s Meats and Fish, Linden Hills, Minneapolis
Saint Paul Meat Shop, Grand Avenue, Saint Paul
France 44, Edina MN
We invite you to experience this taste of France in our milkfed rosy veal!
Powered by
