I have strong reservations as to anything "veal" b/c of my assumption that
veal is an industrial product realized by the strict confinement of a calf
for the technical production of an anemic calf yielding, therefore, a very
pale meat. I avoid veal b/c of that assumed practice. Am I correct as to
that process? I do not think that paleo ancestors had intentional access to
anemic prey.
Hello,
I bought a veal heart at the grocery store the other day. I had been wanting
to eat more organ meats for quite a while.
Can anyone tell me a little about the quality of a commercial veal heart?
Thank you for any input.
Joseph R.