Peelham Ruby Veal is from 8-10 month old calves which have free-grazed naturally with their own mothers as part of free-ranging Pasture-for Life herds, fulfilling their bevioural grazing and instinctive herding needs, while their mothers simultaneously fulfill their own instinctive maternal needs.
Rearing off grass only and on mothers which also only graze grass (i.e. no grain - so producing a milk rich in Beta-carotene, Vit E and Omega 3), produces Ruby-veal which is darker in colour, firmer in texture and has a fine lacing of intra-muscular fat. Carcasses are matured on the bone for 2 weeks this produces a creamy textured meat with a uniquely rich flavour.
A rich source of Vit B, higher in protein, lower in fat and more digestible than beef - and with a low carbon foot print !
On nominating Peelham as a BBC Countryfile 'Food Hero' Joanna Blythman author, food writer and restaurant critic says this about Peelham Ruby Veal; "Peelham has become a byword for ethically produced meat. The team deserves a medal for educating both the public and chefs about the difference between compassionately reared veal and the white factory-farmed equivalent"
This is what Scotlands Chefs have to say:Michael Smith of the Three Chimneys on Skye "Superb product from a dedicated team"; Andrew Fairlie of Gleneagles "Peelham veal is a unique and exceptional product from a unique farming practice - there is nothing quite like it in the UK; Nick Nairn on tasting it in the Peelham Farm Kitchen while filming for BBC Landward "This is a revelation ....this is very good, it has a real sweetness, it is just delicious and has real flavour"
Peelham has been producing Ruby-veal from its Beef calves since 2004 and since 2017 has worked co-operatively with The Ethical Dairy at Rainton Farm providing an outlet for the 8-10 month bull calves from their dairy herd. The Ethical Dairy shares the same welfare and environmental ethos as Peelham and is also organic and pasture-for-life.