I had the opportunity to visit Strauss Veal Feeds and Midwest Veal just last week to see it all for myself.
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.
“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
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.
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
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
The American Veal Association (AVA) represents milk-fed veal producers and those members are small family farms. We were able to learn more about the organization and its vision of being a source of information and collaboration to customers about the high-quality, safe and nutritious veal their members provide..
Read the full article and listen to the interview at Animal Ag Wired.
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.
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
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
(Requires Free Registration)