Chapel Hill Farm

Ruby Veal is as sustainably produced as it is delicious. Our cows are not only grass-fed, free-range, and antibiotic-free, but they are gentle on the environment, too. We devote almost four acres of rich grassland per cow to raising them. At Chapel Hill Farm the Randall Linebacks are born and raised as nature intended: outside, nurtured by their mothers on their mothers’ milk, pasture-fed, free-range, and socializing with other cows.

All of this makes Ruby Veal the healthiest, most sustainable and most delicious veal you can eat. It’s no coincidence that animals that have had a better life produce better tasting, healthier meat.

A definition of veal (meat from a calf or young beef animal), the similarities end there. In the United States, veal is a byproduct of the dairy industry masquerading as a luxury food. Dairy cows don’t produce milk unless they’re having calves. The vast majority of these calves are raised on milk substitute, hardly getting a taste of mother’s milk before being sold as veal. Lack of exercise and limited access to grass produces soft, anemic meat that is white or light pink in color.

This lifestyle lends Ruby Veal the health profile and depth of flavor of grass-fed beef while maintaining the natural tenderness of a young animal. The calves are humanely raised and slaughtered in a low-stress environment as part of a system that provides perfect traceability. Not only can we at Chapel Hill Farm tell you which calf the Ossobuco you ordered came from — we can tell you about about its ancestors. That’s because the Ruby Veal is just one piece of the story. It’s a story of a breed brought back from the brink of extinction by passionate conservationists like our farm owner, Joe Henderson.
The best way to save the Randall Linebacks is to give them a purpose, a raison d’etre. Every time you purchase a Ruby Veal product, you’re doing just that. It just might be the best-tasting good deed you’ve done in a while.

To learn more about Chapel Hill Farm and Ruby Veal, visit

Randall Lineback Ruby Veal

• Whole carcass dry-aged 7-10 days

• Quarters hind and fore (further processing upon request)

• 9 days notice, Tuesday for the following Thursday

• Ground veal, from primal cuts only, fresh and frozen