“Good Veal” launched on New Zealand market

“Good Veal” launched on New Zealand market

New Zealand’s first line of home grown Premium Rose Veal has been launched by Gourmet Direct.

Similar to the “Good Veal Campaign” endorsed by Hugh Fearnley Whittingstall in the UK, the New Zealand Rose Veal represents extensive research by Gourmet Direct with Taranaki company Zestlife.

Gourmet Direct Managing Director Kate King says the pioneering calf rearing programme will suit the modern consumers’ palate as well as their desire to see animal welfare given highest priority.

“Our ability to present this top of the line Rose Veal available fresh all year round to the market follows extensive research to develop specific feeds and careful rearing programmes from carefully selected breeds, to optimize the flavour and texture of the meat,” Kate King said.

“The rose coloured veal is high in iron and low in fat and is a welcome arrival in an environment of increasingly health conscious consumers – we’re very excited about the result.”

Nutrition Analyst Sally Gallagher says latest New Zealand research findings show Rose Veal has a fat content comparable to venison.

“ Rose Veal has just 2.7grams of fat per 100 gms and only .9grams of saturated fat per 100 gms.”

Kate King said the, all New Zealand, Premium Rose Veal will offer a point of difference and something new for the menus of the top restaurants to offer their discerning clientele.

“The pink coloured meat is extremely tender, and has a very delicate colour when cooked, with a unique flavour and texture,” she said.

It’s hoped the pioneering farming methods applied to the Rose Veal will “lead the way” for the future of farming veal.

The calves are farmed under an “open shed” programme, followed by a period of free grazing. Every Zestlife calf has its own specific identification number and can be traced right back to birth, this system also enables the individual health, growth and location to be constantly monitored.

Significant investment has been made into the construction of purpose built state of the art housing for the young calves, ensuring exposure to fresh air and sunshine while excluding the harsher elements.

The calves are grouped together for “social” interaction to reduce stress levels and the diet from birth consists of colostrum and warm fresh milk straight from the dairy herd.

At 3 weeks the calves are introduced to roughage and concentrates together with a specific range of “nutriments” developed by Zestlife, in conjunction with a nutritionist, to ensure only premium Rose Veal meat is produced.

The calves’ diet is free from reconstituted milk products and no hormones, growth promotants, or antibiotics are administered.

Later in the growth cycle the calves are put out to fresh, clean pasture combined with further natural supplements developed by Zestlife to complete the all natural diet.

Background

The Zestlife Company was formed 5 years ago with a vision and commitment to add value to the produce that comes from the South Taranaki farms that supply Zestlife.

The first products developed were ready to drink colostrum for the health and wellness market which led to a year round supply of calves.

“Zestlife is proud to be suppliers of premium veal to the market through Gourmet Direct. We have put a huge amount of development into this venture. All along the way we have paid the utmost attention to the welfare of our animals as we have always done in our farming operations,” Zestlife director Phil Nixon said.

ENDS

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