New. Limited. Natural Veal.

Veal wasn’t something my Mom put on the table when I was growing up in the Bronx. Pork or fish, rice and beans, and a salad was the usual fare at our house in the 1950s and 60s.

Veal also never made it to my shopping list in the 1970s and 80s when I was old enough to stock my own tiny kitchens in Manhattan and later in Duluth, Minnesota, because by that time, the dirty secret had leaked – those pale cutlets were the result of calves kept isolated and in the dark. Ugg.

Now, here I am, selling veal! What?

We’re offering veal in limited quantity for the health of the pastures, the cattle, and for economic sustainability.
Rotational grazing. Because we rotate the herd from paddock to paddock throughout the growing season, we have to manage the herd size to promote top-quality grass. We’ve reached our maximum herd size given the 72-acre size of the farm. Our pastures are lush and diverse, but can only provide highly nutritious grasses, herbs and legumes for 35-40 animals during the growing season. It’s also about giving the pastures time to recover and regrow. That takes anywhere from 40-60 days between grazings.
Cow, pasture and economic health. If we keep more and more cattle on the pastures, they’ll decline, and the cattle will require hay to keep growing and staying contented. That’s expensive. Last year, hay bales cost $25-30 each. A drought three years ago pushed the cost up to $100+/bale. Our herd munches through 2 bales a day. You get the picture.
Working in harmony with nature. All our cattle – the bulls, cows and calves – are provided fresh water, open pastures and a natural diet every day of their lives. That means grasses, legumes and herbs on the fields throughout the growing months, and good quality hay in the winter. They never get grains, hormones or subclinical antibiotics. It also means the calves stay with their moms, nursing 9-10 months and grazing more and more as the season progresses.

Know that when you buy our veal, you’re part of a sustainable food system. You can purchase ground veal in bulk, or variety packages that include delicate, low-fat roasts, cutlets and ground veal. Order here.

Questions? call, 651-238-8525, or email,

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About Sylvia Burgos Toftness

A kid from the tenements of the South Bronx, I'm now raising 100% grass-fed beef in west central Wisconsin. My husband Dave and I believe more people will choose to farm and eat healthful foods if we know the connections between what we eat and how it's grown. That's why we invite you to walk the fields with us; hear from experts on my Saturday morning show, Deep Roots Radio; share our adventures on my blog, From the Bronx to the Barn; and buy our sustainably grown beef.

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