Milk-fed veal
Even if the production of milk-fed veal
began in Quebec at the end of the 1970s, it is only at the
beginning of the 1980s that it really started to grow. The
production of milk-fed veal is concentrated in the regions of Saint
Hyacinthe, Bois-francs and Quebec, with more than 200 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 210 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
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Milk-fed veal blade roast |
Milk-fed veal chops |
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Milk-fed veal cross ribs roast |
Milk-fed veal shanks |
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| Milk-fed veal scallopini |
