Bill and Kevin carried in 174 pounds of St. Brigid's Farm veal this morning, split into two halves. Within minutes Kevin was attacking it with his meat saw and very soon it looked more like the roasts we see at the grocery store. This huge animal, with it's dark red meat, promises to become a very flavorful addition to the specials list.
This in not your everyday veal, as you can see from the color alone. This grass fed meat is raised differently, fed differently, handled differently than "traditional" veal. It is a classic "farm to fork" endeavor, embraced so widely by the food world today, one which wouldn't be possible without the hard work of the farmer and the dedication of the cook.
Come and get it!
This in not your everyday veal, as you can see from the color alone. This grass fed meat is raised differently, fed differently, handled differently than "traditional" veal. It is a classic "farm to fork" endeavor, embraced so widely by the food world today, one which wouldn't be possible without the hard work of the farmer and the dedication of the cook.
Come and get it!
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