Peelham's Ruby Veal is from 7-9 months old calves which have free-grazed naturally with their own mothers as part of our free-ranging Organic & Pasture-for-Life Certified herd, fulfilling their behavioural grazing and instinctive herding needs, while the mothers simultaneously fulfill thier instinctive maternal needs.
Their age and this management define Ruby-veal (as opposed to Rose-veal which are separated from their mothers at, or soon after birth). Our calves stay with their mothers until natural weaning begins to takes place.
This is what Scotlands Chefs have to say: Michael Smith (long-time head-chef of the Three Chimneys on Skye) "Superb product from a dedicated team"; The late 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"
On nominating Peelham as BBC Countryfile 'Food Heroes' 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"