Veal
Veal is the meat of young cattle (calf). Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds. Compared to beef, veal has a delicate taste and tender texture.
Types
There are five types of veal: Bob veal, from calves that are slaughtered a few days after birth, when they weigh 150 lb. (USA only)
Formula-fed (or "milk-fed") veal, from calves that are raised on a nutritionally complete milk formula supplement. The meat colour is ivory or creamy pink, with a firm, fine and velvety appearance. Usually slaughtered when they reach 18–20 weeks of age (450-500 lb).
Non-formula-fed ("red" or "grain-fed") veal, from calves that are raised on grain, hay or other solid food, in addition to milk. The meat is darker in colour, and some additional marbling and fat may be apparent. Usually marketed as calf, rather than veal, at 22–26 weeks of age (650-700 lb).
Rosé veal UK is from calves reared on farms in association with the UK RSPCA's Freedom Food programme. Its name comes from its pink colour, which is a result of the calves being slaughtered at around 35 weeks.
Free-raised veal, first introduced in the United States in January 2008, the veal calves are born and raised in the pasture, have unlimited access to mother’s milk and pasture grasses, and are free to roam alongside their mothers and herd on open pastures. Free-raised veal calves are not reared in confinement or in feedlots, and are not administered hormones or antibiotics. These conditions replicate those used to raise authentic pasture-raised veal. The meat may be a richer pink color, indicative of an all-natural diet and healthy iron consumption. Free-raised veal typically has less fat than conventionally-raised veal or chicken. The free-raising method is environmentally friendly and sustainable. Calves are harvested at about 24 weeks of age (450-500 lb).
The veal industry's support for the dairy industry goes beyond the purchase of surplus calves. It also buys large amounts of milk by-products. Almost 70% of veal feeds (by weight) are milk products. Most popular are whey and whey protein concentrate (WPC), by-products of the manufacture of cheese. Milk by-products are sources of protein and lactose. Skimmed milk powder, casein, buttermilk powder and other forms of milk by-products are used from time to time.
Culinary uses
Veal has been an important ingredient in Italian and French cuisine since ancient times. The veal is often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include: fried escalopes, fried veal grenadines (small thick fillet steaks), stuffed paupiettes, roast joints and blanquettes. As veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough. Veal is often coated in preparation for frying or eaten with a sauce.
In addition to providing meat, the bones of calves are used to make a stock that forms the base for sauces and soups such as demi-glace. The stomachs are also used to produce rennet, used in the production of cheese. Calf offal is also widely regarded as the most prized of animal offal. Most valued are the liver, sweetbreads, kidney and spinal marrow. The head, brains, tongue, feet and mesentery are also valued.
Production
There has been some controversy in veal-raising methods over the years, including housing, use of antibiotics and hormones. Veal crates (individual stalls often too small for the animal to turn around) were banned in the UK (under the 1987 "Welfare of Calves Regulations" which came into effect in 1990) and throughout the European Union in 2007. In North America, there has been a general lag in these areas but there is no use of hormones now and use of antibiotics follows withdrawal guidelines. This is actively monitored by government agencies. The AVA (American Veal Association) announced in 2007 a 10 year phasing out of "crates". In North America, there has been a recent move to more group housing, although it has been used since 1981 in various forms.
Free Raised or pasture-raised veal has been available in the United States only since January 2008 when the U.S. Department of Agriculture first defined and approved products for sale by Strauss Brands of Milwaukee, WI. The controversy that surrounds veal calves raised in confinement is not relevant to free-raised veal.
Housing
There are primarily three different types of housing used for veal calves: hutches, stalls, or various types of group housing.
While calves are young and most vulnerable to disease, they are kept in hutches, which keep them warm and isolated. Food, water, and straw bedding are freely available to the calves. Attention is paid to individual calves to monitor feed consumption and health. When they are less vulnerable, they are moved to either stalls or group housing.
Free-raised or pasture-raised veal calves require no housing, barns or facilities. Calves freely roam open pastures with their mothers and herd. Calves are removed from pasture and harvested before inclement weather sets in.
Feeding
Milk-fed veal calves consume a diet consisting of milk replacer, formulated with mostly milk-based proteins with added vitamins and minerals to provide a balanced nutritional solution. Calves have access to water and often to roughage such as coarse grains.
Grain-fed calves normally consume a diet of milk replacer for the first 6–8 weeks. They also have access to water and roughage such as hay during this time. The calves then move on to a corn-based grain feed.
The diet of Free Raised veal calves consists of mother’s milk, grass, and fresh water. Approximately 75% of the calves’ natural diet will be mother’s milk with the balance coming from pasture grasses.
Animal welfare
Veal is still a controversial issue in terms of animal welfare.
Refinements such as group housing begin to address some complaints about veal raising, such as the use of small stalls in which animals cannot socialize normally, and in some countries, such as the UK, stalls have been banned, mainly due to the lack of animal welfare associated with the rearing procedure. In addition to not allowing calves to socialize normally, stalls prevent calves from being able to move. Though this method provides for tender veal due to lack of muscle usage, it is considered by many animal welfare advocates to be cruel. Many issues remain unresolved, including practices relating to weaning, transportation, social grouping, feeding methods and nutrition. Alternative agricultural practices for using male dairy calves include raising bob veal (immediate slaughter), raising as "red veal" without the severity of dietary restrictions needed to create pale meat (resulting in fewer antibiotic treatments and fewer slauthered calves), and as dairy beef.
Free-raised veal calf rearing practices replicate centuries-old methods. Calves never experience the stress of confinement, separation from their mothers and herd-mates, or an unnatural diet.
Translation
The word "Veal" occurs as such in the following languages: English, Simple English.
Translation(s) in other languages: Arabic: بتلو, Breton: Kig leue, Bulgarian: Телешко месо, Czech: Telecí maso, German: Kalbfleisch, Spanish: Carne de ternera, French: veau, Dutch: Kalfsvlees, Japanese: 仔牛肉, Polish: Cielęcina, Portuguese: Carne de vitela, Slovak: Teľacie mäso, Swedish: Kalvkött.
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