Real Veal

For many carnivores, eating veal comes with a huge side of guilt, which is why D’Artagnan is so serious about raising their Holstein calves ethically and sustainably. Unlike their industrially raised counterparts, whose movement is restricted by confining pens or crates (a practice illegal in Europe but permitted in most of the U.S.), these animals roam the farm freely in groups of 40 or less. The calves have round-the-clock access to pure spring water, eat a diet of all-natural milk proteins and are never treated with hormones, antibiotics or injections of any kind. So when you’re digging into a plate of tender, buttery osso buco, rest assured that it’s not at the expense of the animal’s welfare.