It's true that Poke Stop is about the seafood, says owner Elmer Guzman, but when he learned about Hawaiian Red Veal, he didn't hesitate to add it to his menu.

“;It's a unique product and it tastes great—it's got a milder flavor and enough fat to keep it moist,”; says the gourmet-trained chef. “;Plus, this is local, so it supports the economy.”;

Hawaiian Red Veal, raised on the Big Island, is harvested from calves 5 to 6 months old that have been raised in pastureland and allowed to roam free. The tender meat, pinkish-red in hue and with a mild beef as well as veal flavor, is hormone- and antibiotic-free.

Guzman launches two veal burgers today, each with one-third pound of ground meat. One is topped with dijonnaise (for $8.95), the other, with Poke Stop flair: tempura soft-shell crab and Hawaiian chili pepper remoulade. For these luxury touches, it costs $11.95.

The burgers fit in well with Guzman's gourmet approach to takeout and poke. “;This is something not just any burger joint can offer,”; he says.

Guzman also plans to use the veal in meatloaf for a loco moco dish.

The public can purchase the veal at R. Field at Foodland Beretania and Kailua; offerings include veal chops, steak, scallopine, ground veal and stew meat.

Restaurants featuring Hawaiian Red Veal include:

» Roy's: House meatloaf

» Tango: Burgers

» Town: Polpettone (meatloaf) entree and sandwiches; veal breast stuffed with garlic, herbs, lemon zest and parmesan cheese; and veal top round, sliced and breaded with bread crumbs and parmesan, sauteed in clarified butter

» Merriman's Waimea: Shanks sous vide; veal consomme with bone marrow mousse; savory sausages; and shepherd's pie

» Manta at Mauna Kea: Osso buco with veal jus

Alan Wong's, Halekulani, Michel's and the Pacific Club also are slated to feature the veal on their menus.