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
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
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
After decades of pariah status, veal is making a comeback.
Outrage in the 1980s at the cruel conditions under which young calves were raised made Americans lose their appetite for veal. It all but disappeared from restaurant menus and meat counters. But a new generation of farmers and ranchers has found a more humane way with veal from healthier animals that are raised outdoors under sustainable humane conditions.
Read more at: Barbecue Bible
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
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
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
By Krista Stauffer, The Farmer’s Wifee
"I was recently invited by the American Veal Association to tour veal farms in Indiana and Pennsylvania. I reached out to a friend who worked in that sector a couple of years ago to learn more about veal farming. As a dairy farmer, I knew very little about veal farming and what I did 'know' was from the negative perception activists paint online. We do not have any veal farms in our area, and our bull calves are not raised as veal. I decided I need to get both sides of the story of raising veal calves so I could make my own judgment .”
Read Full Article at: Ag Daily
Krista Stauffer, The Farmer’s Wifee, Janeal Yancey, PhD, University of Arkansas, Dale Bakke, President of the American Veal Association
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
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
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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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
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
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
Many consumers may have heard negative information about the veal industry, but never heard directly from a veal farmer. Blogger, Krista Stauffer conducted an interview with a veal farmer from Wisconsin, allowing her audience to learn about veal production, animal care, and housing systems.
View Full Article at: The Farmers's Wifee
HISEVILLE, KY. — The 600 calves raised by Leland Glass in the south-central part of this state spend their days in pastures with trees for shade and ponds for wading. They nurse lazily alongside their mothers.
Read more at: The New York Times
