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National Provisioner
To say the past 12 to 18 months have been a challenge is an understatement. The food industry continues to determine the new normal during a never-ending pandemic as shortages of labor, supplies, and transportation plague the trade. But the veal industry is resilient and remains solid during these most challenging times.
Members of the American Veal Association (AVA) continued their efforts this year in sharing their farm stories with others to learn how veal is raised today. As 2019 started, AVA released new videos on their website including one titled, “Meet America’s Veal Farmers.” Opening the barn doors, so to speak, has been a meaningful way for those interested in knowing how their food is produced to see firsthand the significant changes that have occurred in veal farming.
“I’ve been eating veal for as long as I can remember. To me, veal is incredibly delicious albeit often misunderstood,” says food writer Paula Jones of Bell 'alimento. “I’m so excited to share what I personally experienced and learned. What struck me the most is how large these animals are. They are about 500 pounds at 22 weeks at market. That is a large animal.”
When asked to describe the past year, the American Veal Association president uses the word “stability.”
“It’s been stable this past year,” says Dale Bakke, a Wisconsin-based veal industry leader. “Feed prices went up a little bit at about the same time calf prices came down marginally. The result has been a stable cost of operation. “That’s pretty unusual for us,” he adds.
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