Pearl Veal exhibits a distinctive pink hue, setting it apart from traditional white veal that is raised on strict milk or formula diets. Our calves thrive on a nourishing diet of fresh milk while enjoying the outdoors with access to natural pasture. This enriching diet contributes to a deeper rose or pink colour in the veal, as the muscles absorb essential iron during their growth.

Pearl Veal has a mild or subtle taste in contrast to mature adult beef, featuring more delicate flavours. This is due to its lower fat content and youth, resulting in less worked muscles and a more tender texture. The mild and delicate flavour profile complements dishes without overpowering them, offering the flexibility for both simple and complex culinary creations - it’s your choice!

Pearl Veal vealers undergo processing at 10-12 months of age, ensuring that it occurs before the connective tissues within the muscles fully develop. Animal welfare is managed carefully at all stages, contributing to the production of a tender end product.

Harvested at a younger age than adult beef, Pearl Veal has directed its energy in growth, allowing less time for fat deposition. With lower overall and saturated fat content, it presents a healthier option for you!

Pearl Veal requires more gentle cooking than beef because it is is leaner meat with much less fat. Highly marbled beef is very forgiving to cooking practices! When you are cooking a steak - you should ideally use a temperature probe - you are targeting a rare to medium rare finish. If you are using a temperature probe - aim for 48-49oC in the pan or on the grill, let it rest covered in tin foil and it will come up to 52-54oC - PERFECT!

You will also find that the slow cook cuts such as brisket and chuck tender cook more quickly then beef. This is because of it’s base tenderness and less connective tissue. They should still be cooked at a nice low temperature.