Calf raised under the mother

The title “The Limousin Farm Calf raised under the mother” is more than ambiguous. There is no doubt about the product: a calf fed on its mother's udder.

Authentic and exceptional meat

We can already see the authenticity of the product. Besides, its reputation is well established! For years, veal has been a more than appreciated dish. On the table of kings, it was synonymous with refinement and wealth. It is called the Golden Calf, the Fatted Calf, the Sacred Calf or the Calf of Grace.

It must be said that the veal under the mother produces exceptional meat... Its color is light, it is infiltrated with fat, which gives it its tenderness as well as its juiciness. He suckles twice a day directly from his mother's udder and comes from the Limousin breed. It is slaughtered between 2 and 3 months of age when its weight is around 5,5 to 150 kg.

Plate of milk-fed veal served with carrot puree, morels and balsamic sauce.

A label to protect calves raised under motherhood

However, this impeccable product quality was not always the case. Indeed, the arrival of the industrial era removed the calf from its mother's udder to raise it in a battery. The results were quick to be felt: the veal lost its finesse, it was much worse.

This is where the title “Le Veau Mier du Limousin raised under the mother” comes into play. To the delight of our palate, a handful of enthusiasts have taken the initiative to restore the image of their production at the cow's udder. The Label Rouge was finally established in 1971 and officially signifies the superior quality of the product. Note that this is also the first Label Rouge created for the meat sector.

Meat with good nutritional qualities

Beyond its taste qualities, veal is an interesting product from a nutritional point of view. Indeed, its meat is low in fat, rich in protein and unsaturated fatty acids.

The milk-fed veal brotherhood

To promote milk-fed veal, a brotherhood bringing together 25 members was created in 2008, Objat. Every year, she travels the roads of France to discover this gastronomic heritage.

Every first weekend of August, the brotherhood of milk-fed veal raised under the mother invites other brotherhoods and remarkable sites of taste around a gastronomic market in Objat. On the program, tasting and discovery of numerous products from different French regions.