Seven food writers recently participated in a food and farm excursion to see first-hand how veal calves are raised. The North American Meat Institute, on behalf of the Beef Checkoff, hosted the tour which included visiting multiple veal farms in Pennsylvania and Indiana. The writers visited with farmers, animal nutritionists, veterinarians, feed representatives and chefs to learn more about the transformation that has occurred in how veal is raised today.
“There’s so much that has evolved in the world of veal farming,” explained Holly Sander of Taste and See. “There are so many regulations and quality initiatives in place to ensure that veal farming meets the highest standards. Think about it… why would a farmer sabotage their livelihood by cutting corners or mistreating their investment? Plain and simple… they wouldn’t and don’t.”