The various types of veal

The production of milk-fed veal is concentrated in the regions of Saint Hyacinthe, Bois-francs and Quebec, with more than 250 farms. The culinary quality and fine taste of milk-fed veal has become so renowned that more than half of the production is intended for export.

The breeding period lasts twenty weeks, or until the veal reaches a weight of 200 kilos. As its name indicates, it feeds exclusively on reconstituted powdered milk, which gives it a whiter, tenderer and leaner flesh than that of grain-fed veal, which is mainly corn-fed

For delicious Milk-fed veal veal recipes

Grain-fed veal
At the beginning of the 1980s, in response to consumer demand, the veal industry launched grain-fed veal. The type of food given grain-fed veal distinguishes it from standard veal.

Grain-fed veal is fed milk up to the age of six or eight weeks. Corn and protein are progressively introduced until the calf is approximately 24 weeks old. The diet is balanced in energy, protein, vitamins and minerals. The iron content is greater in grain-fed veal, which gives its flesh a pinkish colour and a more pronounced taste.

Grain-fed veal is identified by the logo “Certified Quebec grain-fed veal” which appears on the packaging. This logo is your guarantee of the product’s origin and brand, and is your assurance of its quality and uniformity.

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Charlevoix Veal
Charlevoix Veal is fed a special mixture of milk and grains, which produces a uniform pink meat that is firm, tender, lean and has a delicate yet well-defined taste.

Contrary to grain-fed veal, Charlevoix Veal is given a ration of milk until it reaches its slaughter weight. The meat is pinker and more marbled. Charlevoix Veal is also fed corn and the fact that it is not exclusively milk-fed gives it a more flavourful and slightly pinker meat than milk-fed veal.

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