Natural Diet

Le Québécois calves are raised on a natural diet of corn, whole grains, milk-formula, and fresh water. This is good for two reasons. First, grains give the meat subtle marbling that infuses it with flavor, while maintaining the tenderness that veal is known for. Second, grain-fed veal contains more iron and other minerals to enhance its flavor and calf health.

Humanely Raised

Le Québécois farmers follow a strict animal welfare code. Their calves are raised in group corrals (not individual crates) with excellent air circulation and natural sunlight, temperature control and room to move.

* Minimally Processed, No Chemical Ingredients

Sobeval: Producers of Exceptional Veal for More Than 40 Years

Working with small farmers and independent breeders across France, Sobeval raises veal for gastronomic excellence, whereas most veal is a by-product of the dairy industry. To produce this higher quality wholesale veal, Holsteins are crossbred with bulls from highly regarded French breeds such as, Blonde Aquitaine, Charolais, Blanc Bleu, Limousin, Aubrac, and Salers, which enhances the flavor and consistency of the meat.

Milk & Early Harvesting Make a Difference in Color & Tenderness

Calves start off their first weeks on mother’s milk and thereafter consume a diet of 65% milk (higher than most calves) and 35% corn, hay, and other grains, producing whiter meat. The veal is harvested at 6 months, when the meats is more tender, compared to the veal wholesale industry standard of 7-8 months.

Only the Best Calves Make the Cut

Sobeval Premium Veal is selected based on color, weight, musculature, fat content and pH, and butchered to meet the culinary requirements of the most discerning chefs, guaranteeing consistency you can count on..

Petite veal (aka suckling veal, bobby veal) is supremely tender with a delicate flavor. Petite veal cuts are similarly sized to lamb cuts, but have a more mild flavor and a significantly lower food cost. They can be cooked similarly to lamb racks & shanks.