British meat is widely recognised to be of the highest quality in the world and British rosé veal is no different. The high welfare standards and farming methods used in rearing British rosé veal calves produces succulent, great tasting meat.


All dairy cows have to give birth to a calf each year for it to produce milk and whilst the female calves are raised to give milk themselves when they are older, the perfectly healthy males are usually an unwanted by-product and are often killed or exported to the continent.


Association with crates and inhumane farming methods, such as restricted access to daylight and space to move around has made veal unpopular in the UK in recent years. The meat from these calves was white in colour due to the strict milk diet. The UK banned these methods back in 1990 and has since pioneered the production of rosé veal – much pinker in colour as a result of the varied diet these animals receive. British rosé veal calves get more space, bedding and better food.


As responsible dairy farmers and big fans of great tasting British rosé veal, we are championing the consumption and enjoyment of rosé veal in homes and restaurants across the UK.

Why British rosé veal?

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WHY BRITISH ROSé VEAL?

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COPYRIGHT © 2014 R. M. MASON & SON, HEAVES FARM, LEVENS, KENDAL, CUMBRIA, LA8 8DU TEL: 015395 60200   EMAIL: INFO@HEAVESFARMVEAL.CO.UK

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