Veal may be tender, but calves’ inhumane living conditions make it tough to swallow. But a new offering from Birchrun Hills Farm means you can have your veal—and your conscience, too.

Randy Miller, the son of the farm’s owners and a freshman at Cornell University, decided to raise a handful of his parents’ calves for humane, all-natural veal, by hand-feeding them grass, milk and whey twice a day and letting them roam free on the farms’ grounds. No growth-enhancing hormones, no antibiotics and no tiny cages.

The result? Sean Weinberg, chef and owner of Restaurant Alba in Malvern, claims it’s the best veal he’s ever had. Talula’s Table in Kennett Square and Southwark in Philadelphia’s Queen Village neighborhood also serve it. Miller is only raising 12 to 15 calves at a time, so offerings are limited. Get it at the Phoenixville Farmers’ Market, Philly’s Headhouse Square Farmers’ Market or the Anselma Farmers’ Market in Chester Springs.

Birchrunhillsfarm.com.