In article > ,
lid says...
>
> In article >,
> says...
> >
> > On 10/7/2016 2:06 AM, Leonard Blaisdell wrote:
> >
> > > Our anniversary is right around the corner. I gave my wife the option
> > > of going to the best restaurant or the best butcher shop in town. She
> > > chose the butcher shop. Crap!
> > >
> > > leo
> > >
> >
> > May be the best choice! Along with a good bottle of wine.
> >
> > We did the restaurant (actually, a weekend away) for anniversary, but
> > butcher shop for birthday. One of my friends birthday is a day before
> > my wife so she was invited for dinner. It was a pleasant day and I
> > enjoyed making veal chops and risotto for them.
>
> Veal is the cruelest meat.

You're clueless about food.

http://www.peelham.co.uk/organic-mea...l-mutton-free-
range-pork/organic-veal

"Our organic grass reared veal is now fully back in season. As a
natural product based on an extensive livestock pasture system our veal
is seasonal. So for a short period in the late spring and early summer
we dont have any available.

Peelham organic veal is from 8 - 10 month calves from our herd of
organic pasture-grazed Aberdeen Angus and Luing cross suckler cows.
They are free-grazing naturally with their mothers as part of our
extensive free-ranging herd of cattle. Our cattle are housed during
adverse winter conditions in open staw-bedded sheds and fed on
naturally fermented forage. Reared only off grass and on mothers which
are also only grass-reared produces our exquisite tasting ruby veal
with its delicious flavour, fine texture and tracing of intra-muscular
fat. Our organic veal is given added depth of flavour from dry-ageing
the carcasse for two weeks in our butchery chill."

Janet.