Veal production in the United States is tied to the dairy industry. Consequently, veal calves are primarily raised in major dairy production states. To remain efficient milk producers, dairy cows must give birth once a year. Female calves, or heifers, are raised to give milk. The male calves, or bulls, are marketed to veal farmers for veal production. Veal as we know it today has its origins in Europe. In the 1950s, U.S. dairy farmers produced large surpluses of skim milk, a by-product of butter and cheese processing, which was sold inexpensively to veal producers in the Netherlands. Like all young animals, milk is a staple of a veal calf's diet. Dutch veal producers found that feeding their veal calves a diet of skim milk, whey and fat led to increased weights and an improved quality of veal. As veal quality improved, demand for milk-fed veal increased in Europe and spread to the U.S. Over time, the processes used for manufacturing feed advanced, along with veal raising practices. Now, veal calves raised on feed made of reconstituted or liquid whey are known as "special-fed" veal. The final product has unique qualities that include a light-pink color and subtle flavor. Special-fed veal is the most popular type of veal used in up scale foodservice operations.
In recent years, concerns have been raised over the production of veal. Criticism has focused on animal housing and diet. To help chefs and diners understand these issues, we offer an overview of veal production and the facts regarding the veal industry today. According to the American veal Association, an organization of veal producers dedicated to setting and maintaining industry standards, there really wasn't a modern and scientific approach to veal production. Prior to the demand for Europen- style veal. "Veal calves were marketed within three to four days of birth.There wasn't an interest yet in creating the type of product found in Europe. However, once the special-fed practices took off inthe United States, improved animal care and feeding practices quickly evolved." Current veal production systems ensure the health of the animal and the integrity of the veal product. Today, veal producers invest in building well-lit, climate-controlled and ventilated veal barns. Veal calves are housed in specially constructed, individual stalls. These individual stalls reduce calf-to-calf contact, which is the best way to prevent the spread of disease. Individual stalls also maximize the quality of care producers and veterinarians can give the calves. For example, each calf is assured of receiving adequate amounts of food rather than having to compete with other calves in a group setting. In addition, the stalls' slotted floors allow for efficient removal of waste. Finally, the stalls are of adequate size to allow the calves to stand, stretch, lie down and groom themselves. The special-fed calves' diet is formulated in stages to produce healthy animals. Veal producers and their feed suppliers monitor each calf and regularly draw blood samples to ensure all calves receive enough nutrients. The fact is, veal producers have a vested interest in ensuring that their veal calves are raised in a healthy environment. Over the years, veal producers have proven themselves innovators in animal care and management, which has resulted in a quality product. Classes of Veal Today, the United States produces between 300 to 400 million pounds of veal annually. There are essentially three veal types; each is determined by the way calves are raised and fed, and are categorized by the color and texture of the meat.
Special-Fed Veal calves are fed a nutritionally complete milk supplement until they reach 18 to 20 weeks of age and typically weigh from 400 to 450 pounds. The meat is ivory or creamy pink, with a firm, fine and velvety texture. Approximately 85% of the veal consumed in the U.S. is special-fed veal. This is the veal industry's premium product. Bob Veal calves are fed milk. They usually weigh less than 150 pounds and are approximately three weeks old when marketed. The meat has a light-pink color and a soft texture. Grain-Fed Veal calves are initially fed milk, and then receive a diet of grain, hay and nutrition formulas. The meat tends to be darker in color and has additional marbling and often visible fat. Grain-fed veal calves are usually marketed at 5 to 6 months of age and weigh from 450 to 600 pounds.
Like all animals used in meat production, veal calves are inspected twice by the USDA - once before processing for the general health and well-being of the animal, and once after processing for wholesomeness. To further ensure the wholesomeness of veal, the Food Safety and Inspection Service of the USDA surveys random samples of veal carcasses for the presence of residues prior to sale. Residue violations have shown up in only a very small percentage of the sample. To further combat any concerns about food safety, the American Veal Association has established a Quality Assurance Program for special- fed veal that requires strict compliance with good husbandry practices. Since the establishment of the program, the percentage of calves found to have residue violations has dropped from 0.86% to 0.07%. In addition to inspection before processing and sampling for violative residues, veal carcasses can be graded for quality. Veal graders evaluate a carcass on conformity (shape), color and other factors. Quality grades identify the eating characteristics of the product. They are a guide to the tenderness and palatability of the meat. There are five quality grades for veal. The grades in order from the highest to lowest quality are as follows: U.S. Prime, U.S. Choice, U.S. Good, U.S. Standard and U.S. Utility. More than 93% of graded veal is of Prime or Choice quality. Foodservice operators who purchase special-fed veal are assured of getting Prime or Choice veal, due to the product consistency that results from modern veal production practices.