We need to talk about veal | We Are Chefs

These days, veal calves are treated more humanely. Are we ready to embrace veal’s sustainable—and flavorful—attributes on the menu?

You’d be hard-pressed to find a more successful animal cruelty boycott campaign in the U.S. than that of veal 30 years ago. As late as the 1960s, Americans were eating about four pounds of veal each year on average—in such luxurious forms as blanquette de veau, breaded cutlets and calf’s liver with bacon.

Then, as imagery started circulating in the ’80s of calves tethered in cramped crates and subsisting on artificial formulas, sales took a nosedive, and they’ve never fully recovered.

The industry hopes that recent efforts to pull itself out of its ethical quagmire will spark a turnaround on dinner plates. Some chefs have embraced veal’s more sustainable—and flavorful—new direction, though others doubt broader consumer buy-in.

We Are Chefs is the American Culinary Federation’s digital content hub. It houses the digital version of The National Culinary Review (NCR), the ACF's bi-monthly flagship magazine for professional chefs and foodservice pros.

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Hog, veal, and egg producers brace for the start of Proposition 12

California’s Proposition 12 has generated widespread controversy and pushback among those involved in the egg and meat trades. A state ballot initiative passed by California voters in 2018, the second phase of the law is set to begin on January 1, 2022.

Under the law, veal calf producers are required to provide their animals with at least 43 square feet of usable floor space per calf. For hog producers, sows must have a minimum of 24 square feet of usable space per animal. Laying hens are required to be cage-free. Proposition 12 prohibits the sale in California of veal, pork, and eggs not raised in compliance with these regulations. This could have ripple effects for producers and consumers across the nation, leaving many anxiously awaiting what the New Year will spell.

For the veal industry, “animal wellbeing is our top priority,” said Dale Bakke, President of the American Veal Association (AVA).

“The care, handling, nutrition, and housing are all done to ensure calves remain healthy, grow and thrive. That has been, and will continue to be, a priority for AVA members who raise formula-fed veal. Regulatory mandates calling for a 43 square feet minimum floor space are unnecessary and are not supported by science-based facts.”  

Read full article in Urner Barry’s Reporter

Veal Stays Strong Despite Continued Industry Challenges

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.

Read the full article in National Provisioner

State of the Veal Industry 2019

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.”

Read the full article in National Provisioner

Veal Producers Prepared for Barn Changes

Ohio veal producers are ready for the changing livestock housing requirements put in place by the industry about a decade ago. “Around 10 years ago, the veal industry decided to move away from tethers and stalls and move into group housing,” said Marissa Hake, veterinarian with the American Veal Association. 

Read the Full Article at Ohio's Country Journal

It's Okay to Eat Veal (And Not Feel Bad About It)

Veal is a delicacy enjoyed since biblical times and greatly prized in the cuisines of many countries in Europe. But Americans hardly eat much veal, about one-third pound per capita. Now, new practices and attentive chefs are hoping to change that.

Read the full article at Tasting Table

Veterinarian Offers Dairy Bull Calf Care Tips via Social Media

Dairy bull calves sometimes don’t get the same attention as their female counterparts since they leave the farm at an earlier age. Veterinarian Marissa Hake  is hoping to change that perception offering advice through social media on how to keep male dairy calves on a successful path that leads to consumer avenues like veal or beef. 

View the full article at: Drovers and Dairy Herd Management

State of Veal: Production Stabilizes, Challenges Remain

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.

View Full Article at: National Provisioner

Progressive Dairyman: Veal farmers rely on dairy farmers and other facts I learned

By: Krista Stauffer

“I will be honest: I didn't know anything about veal farming until after I started blogging about our family dairy farm a few years ago. As my content began to be shared within activists groups, the accusations that we “murder our baby cows” started to flood in.

"I was completely confused. Why in the world would anyone believe that we would kill our calves including our heifer calves? I started to do some digging and quickly found out why.”

Read the full article at Progressive Dairyman

US veal producers suffer under weight of Dutch imports

U.S. veal producers are suffering because of what industry representatives say is a flood of Dutch imports that are priced below domestic cuts.

The American Veal Association (AVA) continues to contest the USDA’s decision last year to allow Dutch products back into the U.S. market, but now the group is hoping new tariffs will stem the flow of products from the Netherlands.

Read the full article at: AgriPulse

State of veal: Housing on track, profitability is back

America’s veal farmers are closing in on a significant achievement. A decade ago when a national conversation on animal housing was in its infancy, veal producers chose to act.

“We made a commitment on animal housing when others were just beginning to talk about it,” says Dale Bakke, president of the American Veal Association. “Around 90 percent of milk-fed veal calves are in group housing today and we expect to complete the transition by the end of next year as we said we would back in 2007.”

By the end of 2017, veal farmers will have invested more than $50 million in new and renovated barns that provide an environment for calves to be comfortable and thrive.

View Full Article at: The National Provisioner

Joie de Veal

A cross-border merger in 2009 created the largest, most automated veal and lamb company on the continent. Now if it could only convince customers to give the product a little respect.

View Full Article at: Meatingplace.com
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Why You Might Consider Ordering the Veal

The veal industry has changed significantly from the 1980s, with more humane production methods and increased recipe and menu options. This article written by Matthew Kronsberg for the Wall Street Journal talks about industry changes for raising veal and delicious recipes for cooking it.

View Full Article at: Wall Street Journal

State of Veal: Producers making progress amid economic challenges

Consumers want safe, wholesome affordable food and the American Veal Association and the veal industry is committed to providing it. In addition, veal growers are committed to providing the best care for their calves, as shown by estimates that up to 85 percent of veal calves are now in group pen systems. This is on pace to meet the industry goal of the entire U.S. herd switching to group housing by the end of 2017.

View Full Article at: The National Provisioner

Hunting E.coli

In the meat industry, one might consider Wayne Marcho, founder of Marcho Farms, to be a trailblazer, as he has had a long history of investment into doing “what’s right” by the company and its consumers — the most recent evidence occurring when its continuous improvementefforts were turned toward its already-strong food-safety record.

View Full Article at: The Provisioner