AVA Supports New Veal Quality Assurance Program Demonstrating Animal Welfare Priorities

Launched in 2024, the updated Veal Quality Assurance (VQA) program reflects a science-based technical review conducted by a nine-person advisory group that included university animal scientists, nutritionists, veterinarians and a USDA-ARS animal scientist. Leadership from AVA also contributed to the process of updating the program manual that serves as an educational resource outlining the expected outcomes for VQA certification.

According to the 18th annual Power of Meat report, 58 percent of shoppers think it would be helpful to have some kind of animal welfare ratings or certification for the meat they buy. The VQA program addresses this interest and demonstrates that animal welfare is a priority for veal raised in the U.S.

AVA member companies and veal farmers fully embrace and implement the expectations of the VQA program and remain committed to ensure animals are responsibly and ethically raised. VQA certification is validated by licensed veterinarians.

A significant shift in the 2024 edition of the VQA resource manual is the focus on Expected Outcomes directly addressing the Five Domains of Animal Welfare and providing defined processes, practices, and outcome measurements for achieving welfare goals. The “Five Domains” reflect the advancement of animal welfare science and the significance of promoting positive (physical, behavioral, and mental) states of welfare and minimizing negative states.

Jennifer Kauf, VMD, a private practice food animal veterinarian based in Pennsylvania and a member of the VQA Technical Review Group, had this to say about the change to the “Five Domains”, “This moves us from a model that is focused on the negative physical and mental states to a more valuative model that considers both positive and negative factors on the overall wellbeing of the animal. Farmers want to do the right thing on the farm and the VQA program provides them the framework to follow.”

The 100-page resource manual includes 52 Expected Outcomes addressing animal health, animal care and handling, facilities and environmental conditions, and general management, including emergency preparedness and employee training.

Another significant change was the addition of the first-ever body condition scores (BCS) for veal. Monitoring body condition and performance assessments show where calves are thriving and growing, and conversely, where there may be health and nutrition challenges. Body condition score or BSC is one approach to assessing the condition of the animal.

Healthy calves are a priority on our AVA member farms. The VQA certification manual is a tremendous resource for those raising formula-fed veal calves in the U.S. and we welcome the continued review and improvement of this program. To learn more, please visit: https://www.veal.org/veal-quality-assurance/

The AVA originally established VQA – then named the Guide for the Care and Production of Veal Calves – in 1990. Since then, the program has evolved and is now funded by the Beef Checkoff and managed by the North American Meat Institute.

AVA to Complete First-Ever Life Cycle Assessment in 2024

With the growing interest in understanding the environmental impacts of farm and food production, many companies and organizations are proactively quantifying the various impacts and resources used in the lifecycle of a product or service. The American Veal Association (AVA) is excited to embark on the first-ever Life Cycle Assessment of the milk-fed veal industry in the United States.  Data collection began in February on farms in Pennsylvania and New York and will continue in other states in the months ahead.

AVA selected Sustainable Environmental Consultants (SEC) to complete the LCA, using a cradle-to-farm gate approach, to capture the true greenhouse gas (GHG) impact of farms raising U.S. milk-fed veal. SEC delivers field-level quantification and practice verification services for a complete spectrum of environmental impacts. Milk-fed veal farms are primarily located in Pennsylvania, New York, Ohio, Indiana, Michigan and Wisconsin. The data collection will include farms from many of these key geographical areas.

SEC is doing boots-on-the-ground data collection and personal interviews with veal farmers and company representatives. This involves collecting data on all facets of the AVA members’ farms including elements such as animal housing, feeding practices, manure management and crop production. Upon completion of the assessment, each member company will receive an individual report specifically focused on the programs used by their farmers. An industry composite report will be provided and include recommendations for potential changes in the future to improve the industry’s environmental impact.

Resourcefulness and sustainability have always been core to the heritage of the veal industry. Milk-fed veal utilizes Holstein bull calves from dairy farms and excess whey and skim milk powder from cheese and butter manufacturers to produce a high-quality protein product.  Once finalized later this year, the LCA will provide AVA members with a quantifiable baseline to build upon in their commitment to continuous improvement. Of the milk-fed veal raised in the United States, more than 95% is raised by AVA members. Therefore, the organization is confident that the values received from the LCA will be representative of the entire American milk-fed industry.

We understand stakeholders within the food system and consumers want and deserve more information about how their food is produced and we’re dedicated to providing that information. The LCA will enable AVA to confidently discuss the environmental impact of choosing veal as a protein source once the study is completed.

The LCA of the U.S. veal industry was identified as a priority when the AVA created its Ethical Commitments.  The full document can be found here.

American Veal, Safety, Quality and Taste

As families prepare to celebrate the holidays, veal is a great center-of-the-plate option for these special occasions. Especially when it’s American veal, a high-quality, uniquely versatile protein with unmatched tenderness and flavor. Whether people are hosting an event at home or dining out, we want them to focus on the reason for the celebration while having confidence in the quality and safety of their meal.

“Veal holds such a special place in holiday traditions and celebrations, whether you are making an appetizer, planning a main course or dining out,” said Sonia Arnold, American Veal Association (AVA) president. “Veal – it’s flavor, versatility and aroma -- inspires wonderful family traditions for many this time of year.”

 As families gather around the table to celebrate, they can do so with confidence when American veal is on the menu. AVA members recognize and embrace our responsibility toward the animals, people and natural resources entrusted to our care and this is highlighted in our Ethical Commitments. Food Safety, one of our key commitments, notes that safe, quality food is our first responsibility. To do this, AVA membership excels in food safety using proven technologies, biosecurity practices, third-party audits and employee training.

 As part of our Ethical Commitment to Food Safety, AVA members are committed to:

·       Continually review and adopt practices that protect food safety;

·       Use animal health products when medically necessary and under the guidance of a licensed veterinarian;

·       Prevent food safety and security issues through use of proven technologies and biosecurity practices; and

·       Trace U.S.-raised veal from veal farm to product package.

AVA membership has set the following targets and indicators to show our dedication to food safety and will share progress on reaching these goals in the future.

1.       All AVA members have verifiable food safety programs in place and achieve successful third-party audits.

2.       All AVA members annually review food safety programs to ensure continuous improvement and incorporate new, proven practices when applicable.

3.       Antibiotic residues at zero for U.S.-raised milk-fed veal, as reported in the National Residue Program, issued quarterly by USDA Food Safety and Inspection Service.

4.       All AVA members follow a written biosecurity plan.

5.       Implement traceability of U.S.-raised veal from veal farm to product package by 2024.

“As an industry, we know that families entrust us to prioritize food safety,” Arnold continued. “AVA’s Ethical Commitments are another way we can demonstrate to our customers the dedication of the industry so that families can enjoy delicious veal during the holiday season and year-round.”

Learn more about AVA’s Ethical Commitments and our continued progress on these goals.

Arnold Named American Veal Association President

The American Veal Association Board of Directors has named Sonia Arnold, Ph.D., president of the organization, which represents businesses and individuals in the milk-fed veal industry. Arnold, currently Manager of Nutrition, Research, and Quality Control at Marcho Farms in Souderton, Pennsylvania, has an extensive background in dairy farming, dairy science and animal nutrition. 

“I’m honored to serve the veal industry in this role,” said Arnold, whose research and scientific focus has revolved around calves. “My goal is to put my experience to work to provide value to producers across the country.”      

Arnold grew up on her family’s 300-cow dairy farm in southeastern Pennsylvania and went on to pursue a bachelor’s degree in dairy science at the University of Wisconsin-Madison. She then attended Pennsylvania State University, receiving her PhD in Animal Nutrition. Arnold spent the following year conducting post-doctoral research with a focus on calf nutrition and digestion with the USDA and the University of Wisconsin, before taking the position with Marcho Farms.  

Arnold was elected at the January 2023 meeting, where Devin Kulla, vice president of marketing at Strauss Brands, was elected vice president. Steve Anderson, Midwest Livestock, was elected secretary and David Grant, Strauss Veal Feeds, Inc., was elected treasurer. Arnold assumes the position previously held by Robert Supancik, Formula-One Feeds, Inc., following a one-year term. 

The American Veal Association, founded in 1984, is a member-driven organization that represents businesses, individuals and approximately 400 farm families engaged in the milk-fed veal industry.

Part of Arnold’s charge in 2023 is to lead the effort to develop AVA Ethical Commitments, measurable objectives and goals providing assurances to consumers that animals raised for veal are well cared for and raised in a sustainable way, and that the veal they buy is safe and nutritious.  

“As an organization, we’re driven by the values and beliefs of our members that are currently summarized in our Statement of Principles. However, in 2023 we’re taking our commitment a step further,” said Arnold. “Consumers want transparency. Developing AVA Ethical Commitments will allow us to collect and report data so that we can more effectively share the successes of veal with those outside of the industry.”

To learn more about AVA log visit AmericanVeal.com.  

American Veal Association Selects New Officers Acknowledges Bakke’s 30-years of service and AVA leadership

The American Veal Association Board of Directors elected new officers at their January meeting to serve the veal industry.

Robert Supancik was elected as President to serve the organization that represents businesses and individuals in the milk-fed veal industry. Supancik has been engaged in the veal industry for 30 years, working directly with growers across multiple states. He knows firsthand the importance of a strong association that represents its members on national and regional issues.

“Our strength stems from the collaboration of our members at each level of the veal supply system sharing ideas for innovation and solid solutions to continue to advance our commitment to do what’s right for the animals in our care, our consumers, family farmers, employees,  and communities where we work and live. I look forward to serving in this role,” Supancik said.

The American Veal Association, founded in 1984, is a member-driven organization that represents businesses, individuals and approximately 400 farm families engaged in the milk-fed veal industry.

Dale Bakke announced his retirement from the board in December 2021. Bakke served the past eight years as President and 16 years as Secretary of the AVA board.

“Dale has volunteered his time, talents and service to the AVA board for nearly 30 years. We extend our deep appreciation and gratitude to him for his leadership, service and dedication to the veal industry,” Supancik said.

The new AVA officers include:

President:                         Robert Supancik, Formula-One Feeds, Inc.
Vice President:               Dr. Sonia Arnold, Marcho Farms
Secretary:                        Steve Anderson, Midwest Veal
Treasurer:                        David Grant, Strauss Veal Feeds, Inc.

The American Veal Association is a member-driven organization that represents businesses and individuals engaged in the milk-fed veal industry. Our policies are driven by the values and beliefs of our members which are best summarized in our Statement of Principles.

 Businesses or individuals engaged in the milk-fed veal industry, are invited to get involved through membership in the AVA.

Robert Supancik is the newly elected president of the American Veal Association.

Dale Bakke was recognized for 30 years of service with a wall hanging of Bonnie Mohr’s “Birth of a Nation” from the Board of Directors.

Veal Industry Ethical Standards Reach 10-Year Milestone

The American Veal Association is celebrating the 10-year anniversary of its Statement of Principles, a document that established ethical standards and a code of conduct for the veal industry and set the stage for a decade of continuous improvement in an ever-changing animal agriculture landscape.   

“These principles are the foundation of what we care about as an industry and are especially important today as the pandemic has raised questions about how food is produced and processed,” said Dale Bakke, president of the American Veal Association.

“Veal farmers understand that consumers, retailers, restaurants and policymakers have many questions and high expectations for animal care and stewardship,” said Bakke. “These principles demonstrate that our industry is not only committed to providing the best care for veal calves, but to producing safe, nutritious food, protecting the environment, providing quality work environments and supporting our communities.”

Leaders in all segments of the industry – veal farmers, feed companies, meat processors and marketers – came together in 2010 to outline their core values. The organization unanimously approved five core principles:

• Food Safety: Producing safe and nutritious food is our first responsibility.

• Animal Care: We have an ethical obligation to provide appropriate care for our animals at every stage of life.

• Environment: We have an obligation to protect the air, land and water on which we all depend.

• Employees: We have an ethical responsibility to provide a safe, healthy and rewarding work environment for our employees.

• Community: We have a duty to promote a quality way of life in the communities where we live and work.

For the past 10 years, the AVA has demonstrated that their convictions are more than words on paper.

“We know that most people have a sincere desire to know more about how their food is produced,” Bakke said. “We welcome that interest and know that our values and commitment as articulated in the AVA’s Statement of Principles will guide our actions well into the next decade.”

The veal industry has made great strides in each of the five areas, said Bakke. 

Food Safety  

This commitment to food safety has a proven track record through the U.S. National Residue Program (NRP) for Meat, Poultry, and Egg Products, which is administered by the U.S. Department of Agriculture’s (USDA), Food Safety and Inspection Service (FSIS) and identifies contaminants in meat, poultry and egg products. The veal industry has had zero detected contaminants the last two years and just one positive result for each of the three years previously. According to Bakke, the AVA and its members helped serve as a model for the food safety testing program.

The Veal Quality Assurance (VQA) program has been a key element of AVA’s success story. VQA is a certification program funded by the Beef Checkoff and available to all formula-fed veal growers. The science-based best management practices and resources ensure that veal calves receive quality care through every stage of life and are raised using production standards that result in a safe, wholesome, high quality meat that meets regulatory and customer expectations.

“All members of AVA are VQA certified,” said Bakke, “demonstrating that they understand and apply best management practices in all stages of veal production.”

Animal Care

Veal producers have worked diligently to understand and meet the needs of veal calves. Producers invested more than $150 million to transition their barns to group housing systems.  Group pens allow the calves to stand, stretch, lie down, groom themselves and socialize with other calves, which are pillars of the Five Freedoms of Animal Wellbeing – the internationally accepted standards of care that affirm every living being's right to humane treatment. At the close of 2017, the AVA announced that the historic, 10-year-mission to transition all veal housing to group pens had been achieved.

Environment

“The veal industry not only conserves and protects, we also upcycle by adding value to byproducts of other industries,” Bakke said.

Innovation has been integral to the veal sector since its beginning. Veal producers create high-quality protein from dairy bull calves, a previously underutilized segment of animal agriculture. In recent years, the veal industry has been at the forefront of utilizing whey solids, a byproduct of the cheese making process, as high-quality feed for calves. This innovation diverts the whey solids from being spread as fertilizer to instead produce nutritious food. The American Dairy Products Institute recently stated that one-third of the whey solids produced each year in the U.S. are not used for further processing.

Employees

The veal industry – including packers, processors, farmers and feed companies – is made up of family owned businesses. These businesses and individuals diligently work to meet or exceed all regulations that apply to each step in the process of producing veal from farm to market. Regulating agencies include USDA, Food and Drug Administration, Occupational Safety and Health Administration and Environmental Protection Agency.  

Raising veal is a wonderful family business and it lends itself to helping young farmers get started in agriculture.

“With most crop and livestock farming, the economies of scale are so large, it’s quite a challenge for a young family,” Bakke said. “Veal gives them an opportunity to have the rewarding lifestyle of participating in agriculture.”

Community

Veal producers are expected to actively participate in activities that strengthen the community, to engage their neighbors and seek to leave the community and natural resources in a better condition for future generations. Members are also working to reach out to others who are not as familiar with how veal is produced.

“When people come to the farm, meet the farm families and see the barns and calves, they are left with a very positive view of veal,” said Bakke. “There is nothing better than visiting a veal farm to get your questions answered.” 

Bakke is proud of the commitment and progress AVA members have demonstrated over the past decade, guided by core values and ethical principles that will continue to guide them for years to come.    

To learn more about the AVA and Meet America’s Veal Farmers, visit www.AmericanVeal.com

Veterinary Association Updates Veal Policy to Reflect Current Practices

The American Veterinary Medical Association (AVMA) has updated its policy regarding the care of veal calves. The change recognizes the advances the industry has made in improving housing and care for veal calves.

The policy was updated after Dr. Fred Gingrich, DVM, Executive Director of the American Association of Bovine Practitioners, and Dr. Renée Dewell, DVM, MS, Center for Food Security and Public Health, Iowa State University, toured veal farms and reported their observations to the AVMA.

“Our group was very impressed with the commitment to animal care demonstrated at the farms we visited. These family farmers provide the highest standard of care to the animals entrusted to them. We appreciated the amount of time, effort and dedication needed to provide this level of care to each individual animal,” Dr. Gingrich noted following his tour of  veal farms.

All veal calves are raised in group housing, as veal farmers achieved a goal on Jan. 1, 2018, set by the industry. Veal calves are not tethered or caged. Calves move freely in group pens once they reach about 8 weeks of age, which is when the newborn calf has developed its immunity and can safely mingle with other calves.

“The housing systems were clean, comfortable and provided all the requirements to raise high quality veal in a manner that puts the animal’s needs first,” Dr. Gingrich said.

Veal calves are raised according to the International Five Freedoms of Animal Wellbeing: The freedom to express normal behavior; freedom from thirst, hunger and malnutrition; freedom from discomfort; freedom from pain, injury, and disease; freedom from fear and distress.

Veal calves are male calves that come from dairy farms. They are raised until they reach approximately 22 weeks of age and weigh about 500 pounds. See more information in this video.

Veal farmers make sure the animals’ needs are taken care of and that they receive proper nutrition. The calves are not anemic, and their diet is monitored to ensure they are receiving necessary nutrients, especially iron. Dr. Sonia Arnold explains that the calves have free access to feed and water. Watch this video for more detail.

“The level of care provided to these animals by farmers and veterinarians is outstanding and its an honor to be able to showcase this to animal welfare leaders in our industry,” Dr. Gingrich

The American Veterinary Medical Association represents more than 95,000 veterinarians with the mission to lead the profession by advocating for its members and advancing the science and practice of veterinary medicine to improve animal and human health.

Judge States Animal Rights Activists have the Right to Tell Others How to Farm

Beginning January 1, 2020, all veal meat sold for consumption California – including veal from calves raised outside of the state of California – must have 43 square feet of floor space per calf.  The new law was established when 63% of California’s voters passed Proposition 12 which prohibits a business owner or operator from selling “whole veal meat” as well as “whole pork meat” from calves and sows that were not housed according to California’s space requirements. Pork producers have two years, that is, by Jan. 1, 2022, to meet California’s confinement requirement of 24 square feet per sow.

American Veal Association member farmers and companies are advocates for animal wellbeing and their dedication to the health of their animals is evident by the industry’s efforts over the past ten years to change their housing facilities for all milk-fed raised veal calves to group housing.  The industry collectively invested more than $150 million to renovate and build new barns that enable calves to be raised in group pens where calves have space to lay down, turn around, and socialize with other calves. These standards set by AVA ensure farmers are raising calves to meet the internationally recognized Five Freedoms of Animal Wellbeing. Additionally, 95 percent of all veal meat comes from farms that meet the Veal Quality Assurance program as certified by licensed veterinarians.

Given the high standards of care that milk-fed veal calves currently receive, the AVA believes the new law will not add to the wellbeing of the animals, nor will it make the meat -- which is already a very safe product --- any safer. This ruling should be concerning to others according to AVA president, Dale Bakke. “Veal and pork production practices are being dictated by people with alternative motives who do not have the wellbeing of the animals or food safety in mind.”

As reported in Farm Futures,  Dr. Keith E. Belk, head of the Department of Animal Sciences at Colorado State University, submitted the following statement of declaration in a court request by the North American Meat Institute to stop the law:  “Sow and veal housing systems mostly have been evaluated in the scientific literature for their impact on welfare parameters,” Belk states. “There does not exist a body of scientific research identifying a causal link between sow and veal housing system and food safety. The scientific evidence may, in fact, support improved food safety using existing conventional production systems.”

The North American Meat Institute filed a lawsuit challenging the constitutionality of California’s Proposition 12. In November,  Judge Christina Snyder of the U.S. District Court for the Central District of California denied NAMI’s motion for a preliminary injunction. NAMI has appealed the ruling to the Ninth Circuit.

Gary Baise reported in Farm Futures that Judge Snyder said,  “Proposition 12 does not have a discriminatory effect that requires per se invalidation.”  She believes California and the animal rights groups have a right to determine that animal production techniques used in 49 other states “…are inhumane and harmful.”

Download the Statement

Law Violates Commerce Clause of the Constitution

North American Meat Institute Challenges California’s Proposition 12 in Court

Friday, October 4, 2019

 LOS ANGELES, CA – The North American Meat Institute (Meat Institute) today filed a lawsuit challenging the constitutionality of California’s Proposition 12: The Farm Animal Confinement Initiative (Prop 12 or the law). The Meat Institute opposes the law because it will hurt the nation’s food value chain by significantly increasing costs for producers and consumers.

“Prop 12 hurts the family on a budget with higher prices for pork, veal and eggs, and unfairly punishes livestock producers outside of California by forcing them to spend millions more just to access California markets,” said Meat Institute President and CEO Julie Anna Potts. “We are a highly-efficient and unified economy in this country and so that’s just not right. If this unconstitutional law is allowed to stand, California will dictate farming practices across the nation. California’s overreach creates an unworkable patchwork of differing state regulations that will make it impossible for the supply chain, from small farmers to your local grocer, to function.”

The lawsuit , filed in the United States District Court for the Central District of California, asks the court to halt implementation of the law (grant a preliminary injunction) because Prop 12 violates the commerce clause and the federal structure of the United States Constitution. The Constitution prohibits states from discriminating against interstate and foreign commerce, regulating commerce outside of their borders or imposing undue burdens on interstate and foreign commerce. Prop 12 violates each of these limitations.

Enacted in November 2018, Prop 12 imposes space requirements regarding breeding pigs and veal calves within California. Prop 12 creates a barrier to trade by imposing obligations on out-of-state competitors in an effort to assist local producers of pork and veal. Prop 12 reaches beyond the state’s borders by prohibiting the sale in California of uncooked pork or veal from animals housed in ways that do not meet California’s requirements. As a result, Prop 12 sets confinement standards for how pigs and veal calves are raised anywhere in the United States or in any foreign country.

Lastly, Prop 12 imposes substantial burdens on the interstate markets for pork and veal that are not justified by legitimate local interests. For example, not only does Prop 12 prohibit the sale of uncooked cuts of pork from the breeding pigs, it prohibits the sale of meat from the offspring of those breeding pigs, even though the offspring are not subject to Prop 12’s space requirements. This sales ban means Prop 12 effectively regulates how sows and veal calves are housed everywhere in the United States if the meat from those animals or their offspring could be sold in California.

Prop 12 exposes companies to potential criminal penalties and the threat of civil lawsuits filed by competitors and others. Given these legal threats and the unacceptable burden on interstate commerce Prop 12 imposes by dictating to livestock producers throughout the country how to raise their livestock, the Meat Institute’s lawsuit asks the court to enjoin the law’s enforcement.

According to the State of California’s own economic analysis , consumer prices are likely to increase because producers will have to spend to expand or construct new animal housing which may cost more to operate in the long term. The state acknowledges it may take several years for farmers to comply resulting in a shortfall of products and increased prices for consumers.

In June, the Meat Institute submitted public comments regarding California’s Proposition 12 calling for postponement of the law’s implementation so multiple problems affecting consumers and producers may be addressed.

The North American Meat Institute is the leading voice for the meat and poultry industry. The Meat Institute’s members process the vast majority of U.S. beef, pork, lamb, and poultry, as well as manufacture the equipment and ingredients needed to produce the safest and highest quality meat and poultry products.

Our Commitment Continues

The American Veal Association remains committed to changing the way milk-fed veal is raised today. That commitment has been demonstrated by the farmers and businesses who have made significant changes in facilities and animal husbandry practices over the past several years to deliver a higher standard of animal care. A video released by an activist organization depicts conditions and practices reminds us why changes have been made and why more change is needed. The video represents the “old way” of doing things.

We invite you to read this statement from Midwest Veal LLC for further information and learn why this barn sits empty as it waits for its scheduled renovations.

Dedicated to Calf Care and Continuous Improvement

By Dale Bakke
AVA President

Starting as a young boy and through college, I had the opportunity to work on a dairy farm in Wisconsin. I watched and observed the dedication my neighbor invested into his farm and caring for the cows we milked and the calves we raised. I had my share of questions and suggestions for how we did things back then. Often, the neighbor’s wisdom and experience outweighed some of my ideas.  Other times, my neighbor and mentor appreciated the new insight. 

Continuous improvement is core to those who farm and raise livestock. It is something I have always valued and I see in our association members today.  Member companies and farms who raise veal reached a milestone as 2018 began when they achieved the transition to group-housing for veal calves over ten weeks of age. Today, there are a variety of different facilities to house veal calves in groups ranging from two up to groups of ten or more. These facilities allow for the Five Freedoms of Animal Welfare, which is the international standard for assessing expression of normal behavior in animals. 

“The health and well-being of the calves has been and will continue to be a priority,” said calf veterinarian, Dr. Marissa Hake. “Newborn calves need special attention to grow and thrive. It was important that the desire to move calves to group pens did not sacrifice the need for individual care and attention. We found calves individually penned for the first 8-10 weeks is still optimal for calf health, just as is standard in heifer and beef raising.”

Continuous improvement and innovation to do what’s right and best for the calves entrusted to our care is at the heart of the veal farmers and industry leaders I know. That’s why I was personally disheartened to learn about the video released by an animal rights activist organization this week – for two reasons: First -- Animal abuse is never acceptable. Second – AVA-member company, Midwest Veal LLC is depicted in the video with one of their remaining outdated nursery facilities for newborn calves. Unfortunately, how veal calves are raised today is not accurately reflected in the video.  Additionally, it does not represent the values and dedication I know to be true of Midwest Veal. They are a family company who has a history of dedication and continuous improvement for the veal calves they raise.

I encourage you to read Midwest Veal’s full statement here.

I invite you to continue to visit our website.  Watch our video Meet America's Veal Farmers. Ask questions. We are open for dialog. And like my experience with my neighbor, be open minded and respectful of the wisdom and knowledge in the explanations for how and why we do what we do to raise healthy veal calves. That has and will continue to be our top priority.

This incident is also a very unfortunate reminder to our veal farmers to be very cautious towards those who want to work on our farms. In rural America it is our nature to trust people, and while we will continue to believe the best in people, thorough training and supervision must continue to ensure the same values we have for our animals are practiced in the actions of those who work on our farms. For additional information on the Veal Quality Assurance program visit the Veal Farm website.

TDF Honest Farming Features Veal Farming

Click image to watch video.

Veterinarian Marissa Hake was a guest on a Facebook Live event that shared an inside look at veal farming. The event was hosted on TDF Honest Farming, a page by Tillamook Dairy Farmer Derrick Josi that provides an authentic portrayal of modern farming practices.

Dr. Hake provides care to about 30,000 veal calves in Ohio, Indiana and Michigan. The first video was at a starter veal barn that housed young calves.

In the next video, she visited a farm that was home to older calves who would be going to market in a few weeks. The tour included an explanation of the group pens, the barn flooring, ventilation and feed.

The videos generated numerous comments. Many people were surprised by what they saw and pleased to learn about veal farming.

Click image to watch video.

“This was very interesting to me. I cannot believe how clean the calves are and look very happy.”

“Have to say I still thought veal calves were raised in tlghtless barns chained in tight narrow stalls. I am so glad to see the practice has changed to a much more humane style.”

Dr. Hake created a follow-up video to answer a question several people had asked about why veal calves are kept inside.

 Another video presented facts about veal.

Are You Interested in Raising Veal?

Occasionally we hear from farmers asking how to get started in this great industry. Raising veal can be rewarding, and it is a wonderful way to engage family in caring for the animals you raise.

First, we encourage all farmers who raise veal to be VQA certified. You can find more information about the Veal Quality Assurance program through this link. The program includes best management practices for raising veal. We recommend you work closely with a veterinarian to develop a comprehensive herd health plan and to become VQA certified.

Next, identify a place to process your veal. Most milk-fed veal is raised and processed in Wisconsin, Indiana, Ohio, Michigan, Pennsylvania and New York. Please contact any of these AVA-member companies listed here for more information.

If you would like to market your product directly to consumers, many state departments of agriculture have programs to help with direct marketing. There are a number of farmers who have experienced success in raising and marketing their product direct to consumers, and veal is no exception.

We also invite you to become a member of the American Veal Association, where you can connect with other industry leaders and be informed on the latest developments in the industry.

Thank you for your interest and best wishes on your future efforts.

Where Can I Buy Veal?

Veal meat has been the center of the plate for European cuisines for centuries. While our European ancestors brought their family recipes with them to America, the practice of raising veal in the United States didn’t fully develop until the 1900s.

A lot has changed since then, and today, people are rediscovering veal as a sustainable and humanely-raised meat choice. You might say people are rekindling an old love.

Can you imagine recreating a 200-year old family cookbook? That’s exactly what one Brooklyn, New York, woman is doing with her mother. She contacted the AVA through our website to say her family had  lifted  a self-imposed 20-year ban on veal consumption after learning of the industry’s move to group housing, which she considers a more humane way to raise veal calves. (We do too!)

The woman said the 200-year old family cookbook features several veal dishes. She wrote to express her appreciation for the changes that had occurred in how veal is raised today.  She also wanted to know where to purchase veal. We had a few suggestions:

1.)    Contact your local retailer and order veal through the meat department. Be sure to request American veal.

2.)    If your local retailer is unable to help, contact one of our AVA-member companies such as Catelli Brothers and Marcho Farms to order direct.

3.)    Of course, you can enjoy veal at a restaurant, but then you miss the joy of cooking it yourself!

Not everyone has a 200-year old family cookbook to reference for veal recipes, so follow this link to discover new recipes for enjoying veal. To learn more about how veal is raised today, visit a few farms by watching this video.

Attention California: New State Mandate and Jan. 1, 2020 Deadline Will Impact Price and Availability of Veal

With passage of Proposition 12, there is great uncertainty if and who will be able to supply California with veal and at what price. California businesses should contact their current suppliers for more information to assess availability and cost according to the American Veal Association (AVA).

 Under the new mandate, any veal intended for sale in California beginning January 1, 2020 will need to come from barns that provide 43 square feet per calf, regardless of the age and size of the calf. Essentially U.S. farmers will need to raise about one-third the quantity of calves (about 66) in a barn that was designed, built and financed to hold 200 calves. 

AVA-member companies and farmers  are dedicated to providing consumers with nutritious meat that comes from animals humanely raised. This commitment was the foundation for the substantial changes that have occurred in the milk-fed veal industry over the past 10 years. Veal calves today are raised in group pens with no tethers and plenty of space to move around and socialize with other calves.

“Proposition 12 by California voters will impose unnecessary regulations based on misleading and out-of-date information,” states AVA president, Dale Bakke. “The space requirement is excessive and will not improve animal welfare. At the current time, no milk-fed veal raised anywhere in the world meets California’s floor space requirements.”

Over the past 10 years, AVA-member companies and veal farmers invested more than $150 million in new buildings and renovations to meet the association's goal of group-housing and no tethers. These new facilities enable the Five Freedoms of Animal Welfare, the international standard for assessing expression of normal behavior in animals, to be practiced.

The EU had the most generous space requirements in the world for veal calves prior to this law. Their guidelines are scientific and based on the size(weight) of the calf.

1. Veal Calves over 485 lbs. must have a minimum of 1.8 sq. meters (19.4 sq. ft.)

2. Calves from 330 - 485 lbs. must have a minimum of 1.7 sq. meters (18.3 sq. ft.) 

3. Calves less than 330 lbs. must have a minimum of 1.5 sq. meters (16.1 sq. ft.)

4. No calf over 8 weeks of age is allowed in an individual pen.

According to Bakke, AVA members are very consistent with these EU guidelines providing 16-20 square feet per calf depending on the size of calf. Tethering is not allowed on AVA-member farms.

Popular at fine-dining restaurants and other retailers, California is a significant consumer market for milk-fed veal. Veal is raised by farm families primarily in New York, Pennsylvania, Ohio, Michigan, Indiana and Wisconsin. AVA represents approximately 80 percent of all veal meat produced in the US. 

Download the entire statement here.

Video Showcases American Veal toDay

 The American Veal Association has changed the way milk-fed veal is raised today.
Come visit our farms and meet AVA members through this new video -- American Veal Today

 How are veal calves raised today?  Where are they raised?  What do veal calves eat?  Are veal calves anemic, tethered and raised in crates?  The American Veal Association’s new video answers these questions and many more about milk-fed veal.  The video features AVA members and farmers including veterinarian, Dr. Marissa Hake, and nutritionist, Dr. Sonia Arnold, who provide specific details about the health and nutrition of raising milk-fed veal today.

 The video provides a look inside modern veal barns where calves are raised in group pens, not crates and never tethered. Calves can stand, stretch, lie down, turn around, groom naturally and have contact with others calves in comfortable, clean environments. These new facilities enable the Five Freedoms of Animal Welfare, which are the international standard for assessing expression of normal behavior in animals, to be practiced.

AVA President, Dale Bakke, talks about sustainability in the video and the interrelationship veal has with both the dairy and beef industries. Milk-fed veal is raised in New York, Pennsylvania, Ohio, Michigan, Indiana and Wisconsin.

 The AVA invites you to learn more about raising milk-fed veal through this new video,  American Veal Today

American Veal Association Statement on California Proposition 12

Proposition 12 in California is an unnecessary overreach given how milk-fed veal is raised today. The American Veal Association  believes consumers deserve food that is produced in an ethical manner that aligns with their values and expectations.

Family farmers and businesses that produce milk-fed veal are committed to meeting their customers’ expectations for the responsible and humane care of animals raised for food. The American Veal Association's Statement of Principles states, “We have an ethical obligation to provide appropriate care for our calves at every stage of life.”

The most significant demonstration of this commitment was in 2017 when AVA member farms achieved a goal set in 2007 to completely transition to raising all calves in group housing. The change also includes the elimination of tethers. AVA estimates more than $150 million was invested in new buildings and renovations over the past 10 years. These new facilities enable the Five Freedoms of Animal Welfare, which are the international standard for assessing expression of normal behavior in animals, to be practiced.

AVA members are fully committed to providing consumers with safe, nutritious meat that comes from animals humanely raised.

Unnecessary regulations based on misleading and out-of-date information will not improve animal welfare or food choices for consumers. We encourage California voters to vote NO on Proposition 12.

Download the entire statement here:  (pdf)

Girl Carnivore Hosts Facebook Live at Veal Farm

Girl Carnivore Kita Roberts hosted a Facebook Live tour of a veal farm in Indiana and takes a look at group housing in use at the farm.

Watch the video.

AVA 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. 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.

“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.  “Industry members have invested more than $50 million in building new facilities and renovations to achieve this milestone. Those members include Marcho Farms, Catelli Brothers, Strauss Brand Veal, Midwest Veal, Strauss Veal Feeds, and Provimi Foods.”

Additionally, the association reports castration, dehorning, tail docking or tethers are not practiced on AVA member farms.

Today, there are a variety of different facilities to house veal calves in groups ranging from as few as two up to groups of ten or more. These facilities allow for the Five Freedoms of Animal Welfare, which is the international standard for assessing expression of normal behavior in animals. 

“The health and well-being of the calves has been and will continue to be a priority,” acknowledged calf veterinarian, Dr. Marissa Hake. “Newborn calves need special attention to grow and thrive. It was important that the desire to move calves to group pens did not sacrifice the need for individual care and attention. We found calves individually penned for the first 8-10 weeks is still optimal for calf health, just as is standard in heifer and beef raising.”

AVA has established best practices for raising milk-fed veal:

• Adequate pen space is provided for each calf to easily stand, stretch, lie down, turn around, groom naturally, and have contact with other calves. Calves are in group pens of two or more calves, and no calf is individually penned after 10 weeks of age, unless it is for health reasons such as sickness, injury or disease.
• Calves are never tethered.
• Calves are handled in a calm, controlled and gentle manner.
•  Animal caretakers are trained to handle calves with minimum stress to the animal and the consequences of inhumane handling are known and enforced.
• Facilities are ventilated and protocols are in place to minimize airborne particles to reduce odors, dust and/or noxious gases.
• All classes of calves are provided with reasonable protection from heat and cold.
• Facilities provide ample natural and/or overhead lighting.
•  Pens are routinely cleaned and the resting area provides warmth, dryness and traction at all times.

Other changes in the milk-fed veal industry during this period include feeding some grain and roughage to the calves, in addition to the nutritionally-balanced milk formula, and marketing the animals at an older age resulting in larger calves of 475 to 500 pounds. 

“Raising veal calves today is significantly different than what it was ten years ago,” said Hake. “AVA members, which account for a significant majority of the milk-fed veal raised and processed in the U.S., have demonstrated their commitment to extremely high standards of animal stewardship through this transition to group pens.”

Bakke added, “The AVA’s dedication to this achievement confirms the U.S. milk-fed industry is committed to the well-being of their calves and supporting a culture of continuous improvement to ensure positive change for animal care.”

It was May 9, 2007 when the AVA Board of Directors adopted a resolution calling for all U.S. veal farmers to transition to group housing methods by December 31, 2017. To learn more about the member companies of AVA and see images of the new facilities, visit www.AmericanVeal.com

Some AVA members also practice pasture-raised veal which provides another product offering for customers.