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.