“After many years of development, we can offer a full range of ethically raised Rose Veal, which can be purchased online or enjoyed in selected restaurants nationwide,” says Gourmet Direct CEO and Rose Veal pioneer, Kate King.
Respect For The Animals
The Gourmet Direct production model is based on respectfully rearing calves, with animal welfare given the highest priority. The calves are raised on natural cow’s milk sourced from the farm. Grazing freely on pasture, they live to around 8-10 months of age. “We are developing a model that’s as natural as possible. We don’t use any milk substitutes. The animals are raised on cow’s milk direct from the farm free-grazing on grass,” says Gourmet Direct CEO Kate King.
As Natural As Possible
One of the key challenges has been finding the ideal farming partners to raise the calves in the right environment. Hawke’s Bay beef and dairy farmers Paul and Wilma Janssen operate their family-run business in a way that meets consumers’ expectations when it comes to animal welfare and meat quality.
“It takes exceptional farmers to produce an exceptional product,” says Kate. Ultimately, Gourmet Direct Rose Veal aims to be one of the most environmentally friendly meats available, with the production model putting a strong emphasis on sustainability and a low carbon footprint.
As a local product, the majority of NZ Rose Veal cuts are available fresh. It’s the perfect product for discerning consumers who are seeking premium, healthy meat to include in their weekly meals.
New On The Menu
Bring restaurant-quality veal into your home kitchen with new Rose Veal from Gourmet Direct. This veal is ethically raised with low environmental impacts, while being healthy, delicate and most importantly … delicious!
Rose Veal comes from mature beef calves, presenting a beautifully sweet flavour that is clean on the palate and has a soft, juicy texture. Popular cuts include Osso Bucco and Schnitzel, but Kiwi cooks can also prepare their own version of favourite Italian and French dishes such as saltimbocca, vitello tonnato and blanquette de veau.
Rose Veal is on the menu at celebrated Kiwi eateries such as Antoine’s in Parnell, Cambridge Italian restaurant Alpino and Auckland institution SPQR.
What’s your favourite meat? Complete our survey at RoseVeal.co.nz and be in to win one of our famous Summer Beach & Bach Hampers worth $179.95 (2 to be won!). Entries close 31/12/20. Terms and conditions apply.
Order Now at www.gourmetdirect.co.nz
SIMPLE SULTRY SALTIMBOCCA
500g Rose Veal schnitzel
Freshly picked thyme and sage leaves
Pinch of sea salt
2 Tbsp cooking oil
1 Tbsp butter
4 stalks thyme
Extra sage leaves
Place 8 thyme leaves and 2 sage leaves on top of veal, lightly salt and cover with prosciutto.
Place in fridge to set.
In a pan heat cooking oil and carefully place veal in, prosciutto-side down.
Turn up heat, add butter, extra thyme and sage, and cook 3 minutes until golden.
Flip over and cook a further 2 minutes.
Take out of pan and rest for 3 minutes.
Serve with salad and your favourite potato dish.