Burraduc Buffalo veal - something special
Burraduc Buffalo Veal has arrived!
This is a rare opportunity for us all to try something different. Available on the block at Marrickville and Waverley.
We're all aquiver here because today we're doing something we've wanted to do for ages. We're adding to the suite of gorgeous Burraduc Buffalo Dairy products we offer with some six-month old, milk and grass-fed, buffalo bull veal, the inevitable by-product of any dairy operation.
You could say that if you want your luscious, creamy, buffalo mozzarella, then you also need to eat your buffalo bull calf veal.
Burraduc run a compassionate dairy model where the farmer shares the cows' milk with the calves, allowing them to run with their mothers on regeneratively-managed pastures for six months before weaning. At this point, the female calves join the cows and the bulls are sent 'to market'.
Burraduc usually sell this veal locally, so this is an opportunity for us to try a new product and extend our engagement with the farm.
Eating your ethics
As American chef, Dan Barber, famously preached in The Third Plate, while it's great to source the most ethical and organic products, what we really need to do is support the entire process that leads to that product. His epiphany came when he realised that his cherished wheat was only possible if a series of companion crops cycled through the fields. If he really wanted his wheat and genuinely cared about the farmer, he needed to be buying and using all of those other crops too.
Well, dairy products are no different, because you don't get milk without calves and roughly half of those will be 'useless' males that don't produce milk.
So, if you want your luscious, creamy, buffalo mozzarella, then you also need to eat your buffalo bull calf veal.
Read the Burraduc case study in our book, The Ethical Omnivore.