Dan Barber Raising Humane Veal

Dan Barber is raising veal on the Massachusetts farm once owned by his grandmother, he told participants at the New York Culinary Experience last weekend. But instead of the standard “crate it [and] feed it milk replacement,” Barber and his brother David are putting the male calves out to pasture. “They get the health benefits from the grass and the mother's milk. The meat is dark pink; it's not as soft, but it's the most flavorful in the world,” explained the chef. Since veal sells for more than milk, humanely produced meat could be a saving grace for dairy farms now experiencing plummeting milk prices. “I'm not an environmentalist,” Barber insists. “In making the most sustainable decisions, you also get this huge gastronomical benefit.”


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