One of America's Favorites - Veal

Veal is the meat of young cattle (calves), as opposed to beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves (bull calves) of dairy cattle breeds.




There are five types of veal:

Boneless veal cutlets

* Bob veal, from calves that are slaughtered when only a few days old (at most 1 month old) up to 60 lb.
* Formula-fed ("white" or "milk-fed") veal, from calves that are raised on a milk formula supplement. The meat color is ivory or creamy pink, with a firm, fine, and velvety appearance. They are usually slaughtered when they reach 18–20 weeks of age (450-500 lb).
* Non-formula-fed ("red" or "grain-fed") veal veal, from calves that are raised on grain, hay, or other solid food, in addition to milk. The meat is darker in colour, and some additional marbling and fat may be apparent. It is usually marketed as calf, rather than veal, at 22–26 weeks of age (650-700 lb).
* Rose veal in the UK (generally called "young beef" in Europe), is from calves raised on farms in association with the UK RSPCA's Freedom Food programme. Its name comes from its pink colour, which is a result of the calves being slaughtered at or after 35 weeks (8 months up to 12 months).
* Free-raised veal, The veal calves are raised in the pasture, and have unlimited access to mother’s milk and pasture grasses. They are not administered hormones or antibiotics. These conditions replicate those used to raise authentic pasture-raised veal. The meat is a rich pink color. Free-raised veal are typically lower in fat than other veal.[citation needed] Calves are slaughtered at about 24 weeks of age.
* The veal industry's support for the dairy industry goes beyond the purchase of surplus calves. It also buys large amounts of milk byproducts. Almost 70% of veal feeds (by weight) are milk products. Most popular are whey and whey protein concentrate (WPC), byproducts of the manufacture of cheese. Milk byproducts are sources of protein and lactose. Skimmed milk powder, casein, buttermilk powder and other forms of milk byproducts are used from time to time.




Veal has been an important ingredient in Italian and French cuisine from ancient times. The veal is often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include: fried escalopes, fried veal Grenadines (small thick fillet steaks), stuffed paupiettes, roast joints and blanquettes. As veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough. Veal is often coated in preparation for frying or eaten with a sauce. Veal Parmigiana is a common Italian-American dish consisting of breaded veal cutlets.

In addition to providing meat, the bones of calves are used to make a stock that forms the base for sauces and soups such as demi-glace. The stomachs are also used to produce rennet, used in the production of cheese. Calf offal is also widely regarded as the most prized of animal offal. Most valued are the liver, sweetbreads, kidney, and bone marrow. The head, brains, tongue, feet, and mesentery are also valued.




Veal is a controversial issue in terms of animal welfare.

Living space is a commonly raised issue of veal farming

Multiple animal welfare organizations, who strongly focus on factory farming, attempt to educate consumers about several veal production procedures they consider to be inhumane. This education has proven successful in creating pressure on the industry, resulting in changes in the methods used by the veal industry.
A strong animal welfare movement concerning veal started in the 1980s with the release of photographs of veal calves tethered in crates where they could barely move. After the release of these photographs, veal sales have plummeted, and have never recovered.

Many veal farmers have started improving conditions in their veal farms. The American Veal Association has announced their plan to phase out the use of crates by 2017, which is often the main focus of controversy in veal farming. Strauss Brands is the first veal packer in the U.S. to raise veal calves completely tether-free and group-raised since December 31, 2008.

Criticism of veal crates revolves around the fact that the veal calves are highly restricted in movement; have unsuitable flooring; spend their entire lives indoors; experience prolonged sensory, social, and exploratory deprivation; and are more susceptible to high amounts of stress and disease. According to the Veal Quality Assurance Program, the Veal Issues Management Program industry fact sheet, and the Ontario Veal Association, individual housing systems are important for disease control and in reducing the possibility of physical injury. Furthermore, they state it also allows for veal farmers to provide more personal attention to veal calves.

Alternative agricultural practices for using male dairy calves include raising bob veal (slaughter at two or three days old), raising calves as "red veal" without the severity of dietary restrictions needed to create pale meat (resulting in fewer antibiotic treatments and lower calf mortality), and as dairy beef.
In 2008-9 the demand for free-raised veal rose rapidly.