Veal

thumb|Veal is the meat from calves, often dairy breeds

thumb|A cut of veal [[Shank (meat)|shank]]

thumb|Veal carcasses at the [[Marché d'Intérêt National de Rungis|Rungis International Market, France (2011)]]

Veal is the meat of  calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive by mass than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese.

The ethics of veal production have been challenged on grounds of animal welfare and cruelty, leading to some bans and restrictions in Europe and the United States.

Definitions and types

thumb|right|Free-raised calves

There are several types of veal, and terminology varies by country.

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Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed.

Culinary uses

In Italian, French and other Mediterranean cuisines, veal is considered a delicacy, often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish Wiener schnitzel. Some classic French veal dishes include fried escalopes, fried veal grenadines (small, thick fillet steaks), stuffed paupiettes, roast joints, and blanquettes. Because veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough. Veal is often coated in preparation for frying or eaten with a sauce. Veal parmigiana is a common Italian-American dish made with breaded veal cutlets.

In addition to providing meat, the bones of calves are used to make a stock that forms the base for sauces and soups such as demi-glace. Calf stomachs are also used to produce rennet, which is used in the production of cheese. Calf offal is also widely regarded as the most prized animal offal.

Production

alt=A tray of breaded veal cutlets|thumb|A tray of breaded veal [[Cutlet|cutlets]]

Male dairy calves are commonly used for veal production as they do not lactate and are therefore surplus to the requirements of the dairy industry. Newborn veal calves are generally separated from the cow within three days. Grain-fed calves normally consume a diet of milk replacer for the first six to eight weeks and then move on to a mostly corn-based diet.

A farm veterinarian creates and provides a health program for the herd. Veal calves need proper amounts of water, adequate nutrition, and safe and comfortable environments to thrive.

Some of these practices are relevant to both group and individual housing systems.

Restricted space

thumb|These calves are chained by their neck, with limited space per calf.

In the past, one aspect of veal production cited as cruelty in the industry was the lack of space veal calves were provided. Space was often deliberately restricted by the producer to stop the animal from exercising, as exercise was thought to make the meat turn redder and tougher. Modern veal production facilities in the US allow sufficient room for the calf to lie down, stand, stretch, and groom itself. raising calves as "red veal" without the severe dietary restrictions needed to create pale meat (requiring fewer antibiotic treatments and resulting in lower calf mortality), and as dairy beef.

In 2008 to 2009 in the US, the demand for free-raised veal rose rapidly.

Veal crates

thumb|[[Holstein Friesian|Holstein calves in individual crates]]

Veal crates are a close-confinement system of raising veal calves. Many calves raised for veal, including in Canada and the US, were confined in crates which typically measure approximately wide. In the past, crated calves were often tied to the front of the crate with a tether which restricted movement. Floors were often slatted and sloped, allowing urine and manure to fall under the crate to help maintain a clean environment for the calf. In some veal crate systems, the calves were also kept in the dark without bedding and fed nothing but milk. Veal tethering is criticized because the ability of the calves to move is highly restricted; the crates may have unsuitable flooring; the calves spend their entire lives indoors, experience prolonged sensory, social, and exploratory deprivation; and the calves are more susceptible to high amounts of stress and disease. In 2004, the USDA stated that "Penicillin is not used in calf raising: tetracycline has been approved, but is not widely used." Veal crates were banned across the European Union (EU) in January 2007.

Veal calf production, as such, is not allowed in many northern European countries, such as in Finland. In Finland, giving feed, drink or other nutrition which is known to be dangerous to an animal which is being cared for is prohibited, as well as failing to give nutrients the lack of which is known to cause the animal to fall ill. The Finnish Animal Welfare Act of 1996 and the Finnish Animal Welfare Decree of 1996 provided general guidelines for the housing and care of animals, and effectively banned veal crates in Finland. Veal crates are not specifically banned in Switzerland, but most calves are raised outdoors.

United States

In 2007, the American Veal Association passed a resolution encouraging the entire industry to phase out tethered crate-confinement of calves by 2017, a goal that was met by all milk-fed veal farmers.

Arizona (since 2006, a part of Proposition 204)
California (effective 2015, a part of Proposition 2)
Colorado (since 2012)
Kentucky (passed in 2014, the Kentucky Livestock Care Standards Commission issued a decision to begin a phase-out period of four years and that by 2018 veal crates will be eliminated from Kentucky farms)
Maine (since 2011)
Michigan (effective 2013)
Ohio (passed 2010, effective 2017)
Rhode Island (since July 2013)

Current active legislation in:

New York (proposed in January 2013 and 2014)
Massachusetts (House and Senate bills filed annually since 2009; current bills would take effect one year after passage)

Nutrition and health effects

Veal is a form of red meat. Red meat is a good source of protein, iron, zinc, and vitamins B1, B2, B6, and B12. According to the International Agency for Research on Cancer (IARC), unprocessed red meat probably causes cancer, particularly colorectal cancer. Studies have also linked red meat with higher risks of cardiovascular disease and type 2 diabetes. If meat is processed, such as by salting, curing, or smoking, health risks further increase.

References

External links

Veal.org — From the Cattlemen's Beef Board (USA)