Veal

All too often denatured by different commercial industries, veal breeding is nothing rocket science when we understand the basic needs of the animal. Our methods are closest to what is natural for a calf.

Agneau entier

7,05 $ / livre carcasse

Carcasse entière découpée sur mesure (pièces, poids des paquets, etc.). Viande vieillie 10 jours. Congelé et emballé sous vide.
300 à 400 lbs par carcasse.

À partir de :

2115,00 $

Réserver

Demi agneau

7,40 $ / livre carcasse

Demie / quart de carcasse découpée sur mesure (pièces, poids des paquets, etc.). Viande vieillie 10 jours. Congelé et emballé sous vide.

1/4 à partir de :

1/2 à partir de :

555,00 $

1110,00 $

Réserver

À la pièce

Prix selon la découpe

Veuillez vous référez aux prix indiqués dans la boutique.

À partir de :

Boutique

Taxes not applicable.

Smoking and sausages in sus.

Mild Italian

Spicy Italian

911 Italian

Tomato and basil

Honey and garlic

Cheddar and bacon

Toulouse

Merguez

Mexican

Portugueze

Brazilian

BBQ Brazilian

Beer

Spinachs

Pork and veal

Nursery

Most calves are born on the farm. Some, coming from neighbouring farms or partners, are carefully selected for their health and genetics (butcher breed, ie Angus, Bleu-blanc-belge, Hereford, Wagyu, etc.). They arrive on our site a few days of life.

They are then housed in the stable in small groups (2 to 3 per cubicle). For the first 2 months, they will be fed under the mother or by bottle with whole milk. Feed and hay are available right from the start, although they often don’t pay attention for several weeks.

Growth

After 2 to 3 months, the calves eat enough hay and feed on their own to stop depending on milk. We then proceed to a gradual weaning.

Once completely weaned, we assess each individual to ensure they are ready to join the herd. The calves then leave the barn to move to the pasture. Space and grass in abundance await them. This is where they will continue to grow over the next few months.

Finition

The stay of each calf depends on its growth curve. In general, they stay between 10 and 11 months on the farm. During this period, they can experience freedom, flock life and all that nature offers them.

Calves are considered ready to go when they reach a target weight according to their breed (Hereford, Bleu-blanc-belge, Angus, etc.).