State of the Veal Industry 2018

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It’s a simple request: “Rediscover veal” — and it’s what the president of the American Veal Association (AVA) asks of consumers. Dale Bakke is confident people interested in issues such as sustainability, affordability and animal welfare will find veal to be a great option in the meat case.

“We’re still celebrating our industry’s total move to group housing — a goal achieved in 2017,” says Bakke. “Given this and other changes AVA members have made in recent years, we’re asking people to reconsider American milk-fed veal.

Read the full article in National Provisioner

Let's Talk About Veal

These days, veal calves are treated more humanely. Are we ready to embrace veal’s sustainable—and flavorful—attributes on the menu? National Culinary Review takes an in-depth look at changes in veal farming and how chefs are featuring the meat on their menus.

Read the article here.

Reconsidering Veal

“If you're anything like me, you might have enjoyed veal on occasion, but perhaps been bothered by some preconceived notions,” registered dietitian Nicole Rodriguez writes. She shares what she discovered about veal on her blog Enjoy Food Enjoy Life.

Read the post here.

American Veal Association Confirms Mission Accomplished

Veal farmers knew a decade ago there was a better way to raise and care for milk-fed veal calves. The American Veal Association (AVA) established a goal in 2007 to move completely to group housing over a ten-year period. 

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“As we start the new year here in 2018, I am pleased to confirm that all AVA-member companies and individuals involved in veal production have successfully transitioned to group housing and no tethers,” acknowledged Dale Bakke, AVA president.

Read the full article in NATIONAL PROVISIONER

Girl Carnivore holds Facebook Live on a veal farm; look what she saw!

Veal farmers knew a decade ago there was a better way to raise and care for milk-fed veal calves. The American Veal Association (AVA) established a goal in 2007 to move completely to group housing over a ten-year period. Since then, AVA members dedicated themselves to researching the best facilities to provide optimal care and the financial resources to make it happen by the end of 2017.

Girl Carnivore hosted a video tour of a veal farm in Indiana to see how the calves are raised. Watch the video.

3 Predictions for 2018: Trends in Grilling and Smoking

Veal is back: Remember veal? That mild, sweet meat so spectacular grilled in the form of a veal chop? After decades of pariah status (and chef boycotts), veal is finally returning to restaurant menus and meat markets. But this time you can eat it with a clean conscience thanks to a new generation of ranchers that are raising calves in herds on pasture grass outdoors. 

Read the Full Article at Huffington Post.

Veal Can Be the Green Meat to Eat


Tonight, for the first time in his tenure as chef at Gather in Yarmouth, Colin Kelly will serve veal. He’s put a veal roulade, seasoned with roasted garlic and herbs, on his New Year’s Eve menu. Until now, Kelly has avoided serving the tender, sweet protein because of the veal industry’s reputation for animal cruelty. But as the calendar rolls over into 2018, Kelly is buying what a growing number of Maine farmers are selling: the notion that veal can be raised humanely and sustainably

Read the full article 

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

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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

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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

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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

The New Veal

After decades of pariah status, veal is making a comeback.

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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

Mom at the Meat Counter: Veal Processing

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

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

By: Krista Stauffer

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“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

Mom at the Meat Counter: Raising the calves… the American Milk-fed Veal Industry

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

Mom at the Meat Counter: Veal was a topic I didn’t feel very knowledgeable about


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