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Mom at the Meat Counter
By Dr. Janeal Yancey
"To continue my series on the American Milk-fed veal industry, I’m going to write about my experience in the veal processing plants. In this series, I’ve already written an overview of the veal industry and about how the calves are fed and raised.
On our tour, hosted by the American Veal Association, we were invited to visit two veal processors in the Philadelphia area."
Read the full article at Janeal's blog Mom at the Meat Counter
In May, I was given the opportunity to attend a tour of the American Milk-fed Veal industry, hosted by the American Veal Association. I learned so much about veal that I decided that there was no way that I could squeeze it all into one post, so I am writing a series of posts about veal. Part 1 was an introduction to veal where I shared a few of the things that I didn’t know about veal. This post is going to cover how the calves are raised and fed.
Read the full article at Janeal's Blog Mom at the Meat Counter
As a meat scientist I get lots of questions about all kinds of different meat, and most of the time, I feel pretty confident answering them. If I don’t know the answer, I definitely know someone who does.
…unless I was asked about veal… Veal was one topic I didn’t feel very knowledgeable about.
Until… I was invited by the American Veal Association to attend a tour of the American milk-fed veal industry.
Read the full article on Janeal's Blog Mom at the Meat Counter
