Kosher Dosher...“I am a culinary Heretic"

Veal Navel Pastrami Before writing this blog on yet another Pastrami  I tried to answer a predictable yet old question about the Ethical Objections to Veal?   If you're curious click the link.  Belly, Navel or Plate it's all the same to me meaning it's all good.    So what is Pastrami? Pastrami is just cured meat .  It's my goal to make as many pork charcuterie replicas as possible and  the caveat of course is to use Biblical Kosher animals only. What makes this one so different? Ahhh...it's the meat I am using. I am using the delectable Veal Navel or belly (plate) as some call it.  I was able to special order this Veal Belly at  Stewart's Meats  in Yelm WA. It cost $140.00 bucks for this delectable piece of heaven. If you add in the Gas and toll I am sure it's closer to $160.00 bucks for this hunk of meat but it's all worth it. I will be able to make a Veal-Cetta,  Veal Pastrami  and a Veal Stock from this belly.  First time

Veal Belly What? Before I blog about my  Veal recipes   Vealcetta   and Veal Pastrami   I am going to  be presumptuous and address the $64,000 dollar question. Do I know where  Veal  comes from? Yes, Veal comes from young cattle that are typically slaughtered between 1-12 months.  Are there genuine ethical objections to  eating Veal? Yes, I believe there are ethical issues that are  _____ fill in the blank.  Everyone has their own lines and objections as to what is acceptable and what is not.  Do I know how they're raised? Yes, and I probably know more than the average person. Are some young cattle raised in horrific conditions, yes. Am I consuming these young animals? No, I don't believe so. I purchase my meat from Local butchers who uses local farms that raise Veal naturally that are USDA inspected and hormone and Antibiotic free.   Here is a great example of properly raised Calves at  Provitello Farms. Hopefully this has provoked you a little