is a meat product made from young calves, appreciated for
its delicate taste and tender texture.
is one of the most misunderstood protein products derived from livestock agriculture.
Often associated with international cuisines such as Italian, French, German,
and other middle-European countries, American consumers tend to prepare veal dishes
more for special occasions.
some systems, the calves are restricted to a small, dark crate for their entire
lives; producers usually say that this is done to keep their flesh white and tender.
Others instead reply that this is done for economic reasons (minimizing costs
and providing them a studied food). The best meat comes from calves still unweaned.
is the nutritious and nutrient-rich meat dervied from male offspring of dairy
cows. Dairy cows must give birth annually to continue producing milk, but male
dairy calves are of little or no value to dairy farmers, other than a very small
percentage which are raised to maturity and used for breeding. Male dairy calves
are used as the primary product source for veal throughout the industry.
raised for veal are the male offspring of dairy cows. They’re taken from their
mothers within a few days of birth and chained in stalls only 2 feet wide and
6 feet long with slatted floors. Since their mothers’ milk is used for human consumption,
the calves are fed a milk substitute designed to help them gain at least 2 pounds
a day. The diet is purposely low in iron so that the calves become anemic and
their flesh stays pale and tender. Today's modern, environmentally controlled
veal barns provide for optimal animal health and safety. Barns are well lighted,
whether artificially and/or by natural light, and a constant source of fresh air
is circulated. Many barns are temperature controlled as well.
individual stalls are used for raising the calves. These stalls provide a safe
environment where the calves can stand, stretch, groom themselves, and lay down
in a natural position. These pens are invaluable assets to help maintain proper
health of the animals. They allow the calves to be individually looked after.
They also help protect calves from the more aggressive of the herd. The stall's
slotted floors allow for efficient removal of waste.
recent times, calves are being bred traditionally again, in a constantly increasing
measure, following in some cases the consumers' suggestions. Some non-vegetarians refuse to eat
veal because they believe that the process is extremely cruel to the young
calves. In the United Kingdom veal has
become rare, largely for this reason.
producers carefully watch each calf to be sure it is not suffering any clinical
symptoms of anemia, such as weakness or loss of appetite. Calves must receive
diets with iron to meet the animals' requirements for normal health and behavior.
A calf that does not eat will not grow.
farmers monitor each calf for health deficiencies such as anemia. The feed is
controlled to meet the calves' nutritional needs. Individual stalls allow veal
farmers and veterinarians to closely monitor the health of each calf and properly
treat a calf with a specific, government approved antibiotic, only if and when
required. Health products for use with veal calves are approved by the Food and
Drug Administration within the Department of Health and Human Services and the
manufacturers before being put on the market. The FDA also regulates the labeling
of the product, the doses permitted, and withdrawal period.