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Article: Fine Foods.(Features)
- Article from:
- Daily Post (Liverpool, England)
- Article date:
- November 23, 2002
CopyrightCOPYRIGHT 2002 MGN Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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TALKING about veal is an emotive subject. It is a meat which, though common in places like France and Italy, has fallen out of favour in this country (including myself) because of the way it is produced. But moves have been made to introduce more welfare friendly ways of producing veal, especially after foot-and-mouth and BSE meant farmers needed to search for new markets.
Veal Cymru, which is welfare friendly, was launched in 2000 and recently I discovered Rose Veal in Cheshire, so named because of its reddish/pink appearance compared to the usual milky appearance. But is there such a thing as welfare-friendly veal? Jeanette Edgar, of Alternative Meats, which markets Rose ...