Veal meat comes from young cattle – typically male dairy calves – harvested at around six months of age at a weight of 500 pounds or more.

Milk-fed veal – sometimes referred to as special-fed or formula-fed – is defined by the USDA as meat from animals that are fed a nutritionally balanced milk-based diet. The formula contains iron and 40 other essential nutrients including amino acids, carbohydrates, fats, minerals and vitamins. Veal cattle receive this nutrient-rich milk formula twice a day. They also eat grain and roughage (plant-based feedstuffs like hay and straw) and have access to water throughout the day.

The milk-fed veal producer is the epitome of the American family farm with a rich tradition of animal care and stewardship. The average veal farm in the U.S. raises about 400 animals per year. You will find milk-fed veal farms primarily in the Northeast and in states closely aligned with dairy farming such as Pennsylvania, New York, Ohio, Michigan and Indiana.

Veal cattle are raised by dedicated family farmers who prioritize animal health, nutrition and comfort from day one. The animals live in group housing with room to move freely, lie down, groom themselves and socialize – like cattle naturally do. The animals have access to balanced diets and clean water 24/7.

Farmers follow strict animal welfare standards, including the Veal Quality Assurance (VQA) program, and work closely with veterinarians to ensure each calf receives proper nutrition, clean bedding and routine health care. Animals are not raised in crates or with tethers – a common misconception from outdated practices that do not reflect the reality of veal farming today.

The goal is to raise healthy, well-cared-for animals in clean, climate-controlled barns that protect them from harsh weather and disease. It's a system built around care, responsibility and respect.

It is estimated that more than 50 percent of milk-fed veal are raised by Mennonite or Amish farmers who approach caring for these animals as a family affair. Want to learn how animals are raised today? Click here to learn more.

Yes – veal is a very ethical choice. Veal are typically male dairy calves who might not otherwise have a use in the food system. By raising these animals for meat, farmers provide consumers with a safe, nutritious and delicious protein option, all the while prioritizing animal care and comfort.  

Veal is raised by dedicated family farmers who follow strict animal welfare standards, including the Veal Quality Assurance (VQA) program. This program emphasizes responsible nutrition, housing and healthcare, is guided by veterinarians and built around the internationally recognized Five Domains of Animal Welfare.

1. Nutrition: Providing proper food and water to support health.

2. Environment: Ensuring animals have a safe, clean and enriching space.

3. Health: Addressing medical needs and promoting overall wellness.

4. Behavioral Interactions: Offering opportunities for positive social interactions and mental stimulation.

5. Mental State: Reducing stress and promoting emotional well-being.

Veal production also supports sustainability. It makes efficient use of resources, reduces waste in the food system and contributes to a lower overall environmental footprint. Plus, veal is a lean, high-quality source of protein and essential nutrients.

Yes, veal is healthy! Veal is a nutrition powerhouse with on average only 170 calories and a whopping 27 grams of complete protein in a 3-ounce cooked serving. This tender, flavorful meat is a great source of essential nutrients your body needs to thrive, including vitamins and minerals. It’s rich in vitamin B12, niacin, zinc and selenium, all of which play important roles in metabolism, immunity and overall health. And it only has 7 grams of fat per 3-ounce serving, with much of that being heart-healthy unsaturated fat.  

So, what are you waiting for? Check out our favorite veal recipes – from veal classics to comfort food – and get cooking!

Head to the meat counter at your local food retailer! If they don’t have veal on hand, put in your request for American milk-fed veal and almost all of them will have connections to order it for you. You can also find it online and featured at restaurants across the country. We invite you to learn more about where to buy American veal.

American milk-fed veal is a trusted, high-quality protein raised by farm families who prioritize animal care, food safety and sustainability. Produced in the U.S. and Canada and processed right here in the U.S., American veal supports local communities and offers a lower carbon footprint than imported options. With its mild flavor, tender texture and impressive food safety track record, American milk-fed veal is a nutritious, responsible protein option you can feel good about serving. Why choose veal shipped from around the globe when the very best is raised close to home?

Veal is available in a variety of tender, flavorful cuts that are perfect for grilling, roasting, sautéing, slow-cooking and more. Popular veal cuts include:

• Veal Chops – Often cut from the rib or loin, these bone-in chops are tender and ideal for grilling, pan-searing or stuffing!

• Veal Cutlets – Thin slices, typically from the leg or rib, that are great for breading and sautéing (think classic dishes like veal parmesan or veal piccata). 

• Veal Ground Meat – Lean and mild, ground veal is perfect for meatballs, burgers or blending with other ground meats.

• Veal Roast – Larger cuts from the shoulder or leg that are great for roasting whole and slicing.

• Veal Shanks – Known for dishes like osso buco, these cuts come from the lower leg and are perfect for braising.

• Veal Stew Meat – Cubed veal from the shoulder or leg, ideal for slow-cooked stews and soups.

• Veal Tenderloin – From the loin section along the back of the animal, veal tenderloin is an exceptionally tender, boneless cut known for its mild flavor and velvety texture.

No matter the cut, veal’s delicate flavor and tenderness make it a versatile choice for home cooks and chefs alike. Learn more about where to buy veal.

Glad you asked! Start with the featured recipes right here on our site – from classic favorites to cozy comfort foods. For even more inspiration, visit Veal.org, as well as the recipe collections from Catelli Brothers and Marcho Farms. You’ll find everything from simple weeknight meals to impressive dishes for entertaining.

Veal meat is typically a light pink color. Why? Meat color is primarily influenced by myoglobin, a protein that stores oxygen in muscle tissue. Like hemoglobin in blood, myoglobin gives meat its red or pink hue depending on its concentration and chemical state. The more myoglobin meat contains the darker red it will appear in color. Myoglobin is higher in beef and lower in poultry. Lamb, pork and veal have intermediate amounts.

Veal has lower levels of myoglobin, which leads to its pink appearance. In short, myoglobin concentration, animal age and muscle type all contribute to the variations in meat color across different species.

Sources:

Lawrie, R. A., & Ledward, D. A. (2006). Lawrie’s Meat Science (7th ed.). Woodhead Publishing.

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/color-meat-and-poultry

Animal care and comfort are top priorities for America’s veal farm families – not only to produce a safe, nutritious product, but because it’s ethically the right thing to do.  

One key to responsible care is high-quality housing. Veal cattle are raised in group pens where there’s room to stand up, lie down, stretch, groom themselves and socialize like animals naturally do. They are not raised in crates or with tethers, a common misconception from outdated practices that no longer reflect the reality of modern veal farming.

While barn designs may vary by region, every veal farm follows strict guidelines to ensure animals are treated humanely and live in clean, comfortable environments.  

Learn more about veal care and housing.

No. Milk-fed veal meat comes from young cattle – typically male dairy calves – harvested at around six months of age at a weight of 500 pounds or more.

Watch this video for more info.

Unequivocally, yes – because it’s the right thing to do.

Veal is raised by dedicated family farmers who prioritize animal health, nutrition and comfort from day one. Farmers follow strict science-based animal welfare standards, including the Veal Quality Assurance (VQA) program, and work closely with veterinarians to ensure each calf receives proper nutrition, clean bedding and routine health care.

The goal is to raise healthy, well-cared-for animals in clean, climate-controlled barns that protect them from harsh weather and disease. It's a system built around care, responsibility and respect.

Watch this video for more info.

Raising strong, healthy calves starts with proper nutrition. Veal calves receive a carefully balanced diet developed by animal nutritionists to support their growth, energy and overall wellbeing.

Calves are typically fed twice a day with a nutrient-rich milk formula, like what human infants receive. As they grow, they’re also given a plant-based grain mix and always have access to fresh, clean water. Young calves often receive a daily electrolyte feeding, which gives them a boost of energy and keeps them hydrated – much like how sports drinks support hydration in people.

Farmers work closely with veterinarians and nutrition experts to ensure every calf’s dietary needs are met. One important nutrient in a veal calf’s diet is iron, which is essential for healthy growth and development. Contrary to a common myth, veal cattle are not raised to be anemic for lighter meat. Iron is very important in their diets. In fact, farmers carefully monitor each animal for signs of iron deficiency, such as low energy or poor appetite, and feed diets that meet or exceed the required iron levels.

Veal farmers are committed to doing what’s right – providing their animals with excellent care, high-quality nutrition and a healthy environment every day.

Learn more about veal nutrition from Dr. Arnold, who explains how calves are fed to grow strong and healthy.  

Watch this video for more info.

Yes! All veal in retail stores or that you order in a restaurant is inspected by trained personnel before and during processing – either by USDA or by state inspectors with standards equal to the federal government. These inspections ensure the veal is safe, wholesome and correctly labeled and packaged.

Source: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/veal-farm-table

First and foremost, animal care and comfort are top priorities for America’s veal farm families – not only to produce a safe, nutritious product, but because it’s the right thing to do.  

Huts – or calf hutches – are not where veal is raised. You can find these hutches on most dairy farms as they are ideal for keeping young female calves healthy. Typically, female (heifer) dairy calves are housed in hutches until they are about three months old to allow for individualized care, including the close monitoring of calf health and feeding, and to prevent the spread of diseases.      

Male dairy calves, which are raised for veal or beef. U.S. milk-fed veal farmers raises cattle in group pens. Modern veal barns have artificial lighting overhead or receive natural sunlight through windows or curtained panels. Typical veal barns are also heated during cold months and have year-round ventilation to provide clean, fresh air.

When we’re sick, sometimes taking antibiotics is the right course of action to help us heal and get back on our feet. The same is true for animals.

Antibiotics are an important tool to control and treat illness in animals. If a veal calf becomes sick, a veterinarian may prescribe an FDA-approved antibiotic.

As soon as the animal recovers, any medication is stopped and no veal can enter the food system until all antibiotics are completely out of the animal’s systems.

American veal is proud of its consistent and lengthy record of no antibiotics detected during testing and inspection. In fact, the animal health care protocols in veal production have been recognized as a strong model for judicious antibiotic use, aligning closely with the FDA’s guidelines for all food-producing animals.

To learn more about how antibiotics are used responsibly in animal agriculture and how public health is protected, visit the Animal Health Institute.

Veal farming spread from Europe to the United States more than 100 years ago. Raising veal is closely aligned with dairy farming. While female calves, or heifers, are kept by dairies to produce milk, male calves are raised for veal or beef. 

Resourcefulness and sustainability are core to the veal industry’s heritage. Holstein bull calves are raised for veal and the excess whey and skim milk powder from cheese and butter manufacturers are key ingredients in the highly nutritious milk formula fed to the animals. These factors for raising veal helps reduce food waste, enrich rural communities, and provide an excellent source of nutrition for consumers. AVA’s commitment to sustainability and animal welfare is outlined here.

Thank you for your interest in raising veal! It’s an exciting opportunity to care for animals with integrity while contributing to a sustainable and nutritious food system. We’re glad you’re here.

We encourage all farmers who raise veal to become certified through the Veal Quality Assurance (VQA) program, which outlines best management practices for responsible veal production. Working closely with a veterinarian to develop a comprehensive herd health plan is an important step in achieving VQA certification.

Next, you’ll want to identify a processor for your veal. Most milk-fed veal in the U.S. is raised and processed in Wisconsin, Indiana, Ohio, Michigan, Pennsylvania and New York. We encourage you to contact any of these AVA-member companies listed here for more information.

If you’re considering marketing your veal directly to consumers, many state departments of agriculture offer programs to support direct marketing and local food sales.

Best wishes as you get started – and please consider becoming an AVA member to stay connected and supported in your journey.