Veal is making a comeback, driven by on-farm innovation and farmers’ commitment to continuous improvement in animal care and sustainability. Thanks to advancements in housing, nutrition and more – veal is back in the spotlight.
And chefs across the country are taking notice.
From braised veal loin to veal-stuffed ravioli, veal is reappearing on fine dining menus, according to Chicago restaurant critic Maggy Hennessy in “The National Culinary Review.” Tender texture, subtle flavor and versatility are just three reasons for its renewed popularity.
Dig into the article to learn more about the meat’s new culinary appeal and environmental benefits – giving both chefs and diners new reasons to celebrate veal.