Le Québécois calves are raised on a natural diet of corn, whole grains, milk-formula, and fresh water.

Grain-fed veal contains more iron and other minerals which contribute to the flavor and the meat's rosy color. An important ingredient for Italian, French and some Mediterranean cuisines, Le Québécois veal can be prepared using traditional recipes and techniques, but its light-pink color also lends itself to lighter preparations without breading or sauces to better showcase that color and tender texture.

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

Le Québécois is the first veal program to combine USDA-approved All Natural* status, humane animal husbandry, traceability, and sustainable farming practices.

*Minimally Processed. No Artificial Ingredients