The difference between North America and Europe is more than just geographical. There are many cultural differences as well. In the culinary world, one notable difference between Europeans and Americans is veal consumption. While veal remains a popular protein in European countries, its consumption has declined noticeably in the United States. The European meat industry is hoping to reverse that trend, which would benefit not only them but also the American veal industry.
Frans van Dongen, Director of International Affairs at the Dutch Meat Industry Association (COV), notes that veal is still thought of as the “little brother” of beef in Europe. However, he notes, the protein “has a strong position in certain eating cultures especially in the Mediterranean cuisine (Italian cuisine, French cuisine) and in cultures where they do not consume pork, but want to have a 'lighter' meat product than beef.”