VEAL. INTRODUCTION n Veal is a very controversial meat. Many have a lot of opinions on how this product should be handled. In this presentation, it will.
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INTRODUCTION n Veal is a very controversial meat. Many have a lot of opinions on how this product should be handled. In this presentation, it will be discussed, the pros and cons of raising and serving veal. n Veal is a male dairy calf. Some of these calves come to be used for breeding, but most are raised to be veal.
n Male calves are used because they are not much use to the dairy farmer.
PROS n Veal is very delicate and tender n Veal are feed well balanced diets n Veal allow dairy cows to continue milk production n Veal is USDA inspected –Therefore it has to be approved and pass the USDA requirements in order to continue down the production line
n In some cases, veal is graded –Therefore one knows the quality of the veal in which they wish to purchase n There are different cuts of veal –leg, sirloin, loin, rib, shoulder, foreshank, and breast n Veal contains a very low amount of fat n Veal is a “natural” product
CONS n Veal are housed and confined in small wooden crates –Designed to prevent a lot of movement in order to increase tenderness in the meat n There feedings can lack in iron –Therefore the calves will lick there urine in order to surpass their craving for it –This is also to help in increasing tenderness
n The calves are susceptible to a long list of diseases –Therefore they are given antibiotics to keep them alive –These antibiotics can transfer to the consumer
A STAND n Restaurants should serve veal if they so desire –Be sure to inquire about how the veal you serve is raised –Be sure that these calves are under proper supervision and are feed well-balanced and nutritious diets –Be sure that the veal is USDA approved
–Be certain that the meat plant you are purchasing your veal from is inspected by the Provincial or Federal government veterinarians
When asked of veal mistreatment n Some calves can definitely be mistreated n Not all farmers raise their calves properly n Let them know of your standards and your procedures in purchasing the veal you serve
BIBLIOGRAPHY n Food Safety and Inspection Service. Safety of Veal…from Farm to Table. www.fsis.usda.gov/OA/pubs/veal.htm. Nov 1996. n Rushen, Jeffrey. The Welfare of Veal Calves. Guelph, Ont. 1994. n www.britishmeat.com/veal.html Veal: A Cruel Meal