quote:

Originally posted by queenstomper:
Well said. Luckily, my vegetarian friends do not impose their views on meat eaters just as I don't impose my views upon them.

Harmonious living is all about respecting other peoples' choices (when things are legal and above board I mean). Debate is healthy and good but don't enter into debate if you aren't prepared to at least listen to an alternative viewpoint.

I agree but then she has said sorry I prefer soya mince to quorn meself

If everyone gave up meat the farmers would stop keeping animals at all and then there would be no fluffy little cows frolicking in the fields. Anti meat eaters need to get a grip on reality.

I love to eat meat, and agree there would be no picturesque country animal views without us carnivores, BUT how can one buy veal? I haven't seen any on my supermarket shelves or in the butcher's shop, and I'd like to try it if I had been assured the calves enjoyed a life in a field up to their demise.
PS I love the Oscar Wilde quotes.

quote:

Originally posted by Hextol:
As unit says above.

If you are worried eat British veal, steer clear of Dutch/Continental. Veal is a delicious meat just as spring lamb is. We have happy calves here but they are beef calves and are enjoying the freedom of the fells along with the spring lamb.

But are they? I noticed on the F Word that Janet Street Porter was undecided about whether to have her calves free range or barn reared. She spoke to two farmers with very opposing views on how to rear veal calves. One advocated free range, but the other firmly believed in barn rearing as he said that free range made them develop muscles and gave tough meat. Janet's conscience chose free range.

Welcome to the forum Latenightertoo. Try the local farmers' markets if you have one locally and the internet is also a good place to find stockists. My local butcher (regular one) does not stock it and in honesty I have not asked him about it or even tried veal but I do know we have a local butcher who does more "exotic" meats such as longhorn beef, rabbit, hare and the usual game birds so I am thinking about trying him. good luck in finding a supplier and let us know if you use the meat what it is like.

If you had the stomach to watch "kill it cook- it eat it" recently you would of seen that most male calves are shot shortly after birth and the carcasses are burnt, the simple reason for this is that they are no good as diary stock(being male) and we as a nation are not happy on the whole to use the meat (veal), put simply would yourather eat the animaland know that its short life sevred a purpose or see it shot and burned??
I for one would rather eat it, veal is also a healthy meat and it would be highly unlikley that the recent cross species deseases that we have seen such as "mad cow" BSE would be contracted by these young animals as the occurence of these infections has tended to be in mature beef stock.

[QUOTE]Originally posted by Elizabeth-Ford:
I would not choose to eat veal again. Having tried it I felt it tasted dirty and the texture was of raw meat.

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Next time, give the veal a good wipe with a clean damp cloth, making sure you pick-out all the bits of straw, and try cooking it! You will notice a great difference,

As a serial carnivore, I have absolutely no qualms about eating any kind of meat as long as it is humanely reared and slaughtered. For instance, I would only buy an organic free range chicken, even though they are a lot more expensive. The much improved taste and food value, far outweighs the extra cost.

Eat British veal, barn reared or free range. The facts are simple the calf will be killed, either you kill it when its first born, or you rear it on and give it some life. We have to accept that.
The calves in the uk are all well kept and legislation dictates they must be bedded and free to express natural behaviour in contact with other calves.
People have to get over the veal word, we are wasting large numbers of lives because we simply wont eat veal. if they have to be killed rear them properly, kill them properly and use the product.

sunnyside farm were the featured free range veal producers, they have online ordering. i can assure you the calves are enjoying life. i know because i am sat looking at them as i type this.

People getting over the 'veal' word, as you put it, seems to be the key to the problem. My butcher sells calves liver but not veal. When I asked him why, his answer was there is no demand for it. It doen't make sense, does it?

after working for a farm vehicle company for many years and visiting farms and slaughterhouses i can say with confidence that the people who work in the meat industry are lacking something between the ears. for instance what other animal rears then gets the trust of an animal then sends it of to get its throat cut only for money nothing else .there is no such thing as animal welfare anywhere whilst people are making money out of people who believe its fine to eat british meat because its killed quickly.my main concern is that many of the slaughterhouses employ people who are either young males who at some stage in their lives have abused animals and get paid for getting their kicks or the other people who are just lacking something.slaughterhouses should be made in town centres with windows so the people could go in and choose which animal they want then witness the process of the so called humane killing.

Ged Dinelli, quite a rant what a shame you thought it was all OK whilst you were making a profit "for many years" from those same people with nothing between their ears.

I've eaten veal whenever I've had the opportunity. I'm lucky in that my local butcher stocks it, but I always bring some back whenever I'm in France.
Pan-fried veal liver is particularly good.
Other favourites? Escalope of veal, veal kidneys