Veal Producers Care

Humane Husbandry Key to Veal Production

The goal of the successful veal farmer is to raise calves under healthful and humane conditions. Veal producers care about the well-being of their veal calves and provide the optimum environment and nutrition. Health professionals and well-informed consumers recognize that beef, with its high nutrient density, is an essential part of a balanced diet. It is an important source of protein, iron, B-vitamins and zinc. Beef is included in low fat diets recommended by scientific and health organizations because the amounts of fat, saturated fat and cholesterol in today's lean, trimmed beef are acceptably low. The beef sold at retail level today is 27% leaner than in 1986.

As new information regarding husbandry and technologies is developed, the farmer adapts production methods. Success depends on the the health and growth rate of special-fed calves.

Sound health programs for veal production are based on valid relationships between veterinarians, farmers and the animals in their care. The relationship is the basis for the Quality Assurance Program developed by the veal industry which commits both veal producers and packers to follow high standards of safety and conscientious animal husbandry. The program, which is a cooperative effort between farmers and government agencies, has allowed the industry to exceed the standards set by the U.S. Department of Agriculture's Food Safety and Inspection Service.

The "Waste-Not" Tradition

Modern veal production developed as a result of the frugal, resourceful nature of Minnesota's farmers. Two excess commodities from the dairy industry created an opportunity for an entirely new source of dietary protein for the American public. The technology of the early 1960's introduced the dried milk solids process, which made dried byproducts from cheese plants useable as food source for bull calves unneeded in dairy herds.

Veal Farmers in Profile

Because veal farmers recognize that their livelihood depends upon the health and well-being of their animals, the humane production of veal calves is a top industry priority. Accordingly, Minnesota veal farmers, and their colleagues in other states, have implemented modern technology and animal husbandry practices that were developed with the guidance of leading animal science experts and veterinary organizations.

The result is a nutritious, low-fat, delicious meat product enjoyed by millions of consumers.

A Meat for Modern Menus

Veal is a highly nutritious meat that is an excellent source of protein, B-vitamins and several minerals. Lean and low in fat, its subtle flavor and tender palatability make it particularly popular on restaurant and food service menus. The delicate, mild flavor is enhanced by using seasonings such as sage, white wine, onion, butter, marjoram, rosemary, oregano and others. It is a traditional European meat, popular in French, Italian, German and Slavic cookery. Veal is generally sold boneless at meat counters and is competitive with other meats when compared on a cost-per-serving basis.