So what are the true differences between Rosé Veal and the traditional Dutch/French “White Veal”? The biggest difference is production method. Traditional White Veal is raised in wooden pens with slats with very little light and are fed only on milk, a combination of which produces white meat. Rosé veal is produced in open “light” barns with a supplement of straw and cereals added to the calves diet. So from a welfare perspective ethically it’s a no brainer.
The next difference is taste. I think it’s clear from my own taste tests and the views of many chefs that White Veal is more delicate, Rosé Veal has a beefier flavour, but is still tender with miniscule amounts of fat. To be honest I liked both for their subtle differences although felt the White Veal needed more flavour enhancing accompanying ingredients.
I also believe the Welfare of Animals is paramount and therefore Rose veal ticks this box on so many counts.
However Neil from @heavesfarmveal knows there are challenges ahead: