Veal is the meat from a younger beef animal. It is harvested at about six months of age and weighs about 500 pounds. The veal industry closely follows the dairy industry and dairy processing plants. Milk-fed veal is primarily raised in New York, Pennsylvania, Ohio, Michigan, Indiana and Wisconsin.
Typically, veal farmers buy dairy bull calves at about 80-120 pounds and raise them for approximately 22 weeks, until they weigh approximately 500 pounds. Val farmer Chris Landwehr explains that calves grow to be a young bull at the time of market.
The American Veal Association has changed the way milk-fed veal is raised today. Come visit our farms and meet AVA-members through this video.
Calf care is a priority for farmers and there are many elements involved to ensure an animal is humanely treated. It starts with having a barn that is well ventilated and includes good nutrition and daily attention from the farmer to ensure the calves are healthy and thriving.
Having strong, healthy animals is a priority. Veal farmers carefully watch each calf to make sure it is not showing any clinical symptoms of anemia, like weakness or loss of appetite. Iron is a very important nutrient for veal calves. They need it for normal growth and development, so at no time in the production of veal are calves anemic.
Contact the meat department of your local retailer and make a request for American veal. American Veal Association President, Dale Bakke, has further advice about buying veal.
How are veal calves raised? Are they tethered and raised in crates? Veal calves are raised in group pens where they can stand, stretch, lie down, groom themselves and socialize with other calves. They're not raised with tethers or in crates. While veal barns can vary, providing calves with humane treatment and comfortable pens are a priority for farmers.