Calf reared under the mother

The label "Le Veau Fermier du Limousin élevé sous la mère" is more than misleading. There is no doubt about the product: a calf fed on its mother's udder.

Authentic, exceptional meat

We can already see the authenticity of the product. What's more, its reputation is well established! Veal has been a much-loved delicacy for many years. On the table of kings, it was synonymous with refinement and wealth. It is known as the Golden Veal, the Fat Veal, the Sacred Veal or the Veal of Grace.

It has to be said that the veal under the mother's milk produces exceptional meat... It is light in colour and infiltrated with fat, which gives it its tenderness and juiciness. It suckles twice a day directly from its mother's udder and comes from the Limousin breed. It is slaughtered between 3 and 5.5 months of age when it weighs around 150 to 240 kg.

Platter of milk-fed veal à la planche served with carrot purée, morels and balsamic sauce.

A label to protect veal reared under mother's milk

However, this irreproachable product quality was not always the case. With the arrival of the industrial age, calves were taken from their mothers' udders and reared in battery cages. It didn't take long for the results to be felt: the veal lost its finesse and was much poorer.

That's when the title "Le Veau Fermier du Limousin élevé sous la mère" came into play. To the delight of our palates, a handful of enthusiasts took it upon themselves to restore the reputation of their production at the cow's udder. The Label Rouge was finally introduced in 1971, and is an official sign of the superior quality of the product. It was the first Label Rouge created for the meat sector.

Meat with good nutritional qualities

As well as its taste, veal is an interesting product from a nutritional point of view. Its meat is low in fat, rich in protein and unsaturated fatty acids.

The milk-fed veal brotherhood

To promote milk-fed veal, a brotherhood of 25 members was set up in Objat in 2008. Every year, it travels the roads of France to promote this gastronomic heritage.

Every first weekend in August, the confrérie du veau de lait élevage sous la mère invites other confréries and outstanding taste sites to a gastronomic market in Objat. The programme includes tasting and discovering a wide range of products from different French regions.