Veal. It’s a delicious, healthy meat that is served in a variety of countries and cultures. While its history is rich and long, many are unfamiliar with veal. To help address your questions, the American Veal Association has compiled a few of the most asked questions (and provided answers, of course!). Are you are looking for

  • locally produced

  • delicious

  • high protein

  • sustainably raised meat?

Remember that American veal is the answer! We hope you enjoy learning more about American veal.

 What is milk-fed veal?

Milk-fed veal – sometimes referred to as special-fed or formula-fed – is defined by the USDA as meat from calves that are fed a nutritionally balanced milk-based diet. The diet contains iron and 40 other essential nutrients including amino acids, carbohydrates, fats, minerals and vitamins. Calves are raised for about 6 months and are marketed at a weight of 500 pounds or more. Calves receive this nutrient-rich milk formula twice a day. They also consume some grain and roughage and have access to water throughout the day. Veal calves are larger than pigs and older than most poultry at the time of harvest.

Veal meat is a pink color, very tender and it is considered a quality source of lean protein. Veal provides more protein per ounce than chicken, pork, or beef. One 3-ounce serving of cooked veal provides 27 grams of protein and only 170 calories. Compare this with chicken breast xx g protein and xx calories or a pork chop xx g protein and xx calories. Additionally, veal is a lean source of essential nutrients as well as many vitamins and minerals including B12, B6, iron and zinc. It contains omega-3 and omega-6 fatty acids, which are essential for nerve and brain function and a key component of the nervous system.

How long have people enjoyed eating veal?

Eating meat from calves is referenced in the Bible several times, where the “fatted calf” was regarded as the choicest of meats. Romans enjoyed veal, and soon, consumption of veal spread throughout early European culture. Austrians and Italians both lay claim to creating wiener schnitzel, a popular dish made with a veal cutlet that is breaded and pan-fried to golden brown. Veal features prominently in French cuisine and Italian cooking. Veal parmigiana, usually served with pasta, is considered an Italian-American recipe. Today, there are a variety of ways to enjoy veal. For recipes and cooking inspiration visit these websites: Catelli Brothers, Marcho Farms, and Veal - Discover Delicious.

When did the American veal industry get its start?

Veal farming spread from Europe to the United States more than 100 years ago. Raising veal is closely aligned with dairy farming. While female calves, or heifers, are kept by dairies to produce milk, the male calves are raised for veal or beef. 

Resourcefulness and sustainability are core to the veal industry’s heritage. Milk-fed veal utilizes Holstein bull calves from dairy farms and excess whey and skim milk powder from cheese and butter manufacturers to produce a high-quality protein product. This process reduces food waste, enriches rural America’s communities, and provides an excellent source of nutrition for consumers. AVA’s commitment to sustainability and animal welfare is outlined here.

Where are veal farms located?

The milk-fed veal community is the epitome of the American family farm with a rich tradition of animal care and stewardship. The average veal farm in the U.S. raises about 400 animals per year. You will find milk-fed veal farms primarily in the Northeast and in states closely aligned with dairy farming such as Pennsylvania, New York, Ohio, Michigan and Indiana. It is estimated that more than 50 percent of milk-fed veal calves are cared for by Mennonite or Amish farm families where raising and caring for these animals is a family affair.

How are veal calves raised today?

Healthy calves are a priority on our farms. AVA member companies and veal farmers fully embrace and implement the expectations of the Veal Quality Assurance (VQA) program and remain committed to ensure animals are responsibly and ethically raised. VQA certification is validated by licensed veterinarians. The program was updated in 2024 and provides science-based standards for raising healthy calves based on the Five Domains of Animal Welfare.

Still looking for answers?

If you still have questions about the American veal industry, our website offers a variety of videos, blogs and articles about our industry, programs and membership.

We welcome dialog! Let us know what else you would like to know.