The vast majority of these calf births are the product of intentional dairy industry breeding programmes. Male dairy calves are not good milk producers, hence they are often sold to the veal industry.
The American market for veal will not soon surpass that of Japan. American appetites for veal have plummeted in recent years. In that year, Americans ate 8.6 pounds of veal on average, a record high for the country. The Veal Scaloppini near Glen Huntly Rd weighed in at around 0.3 lb. for the average American.
For the most part, veal calves are weaned from their mothers by the third day following birth.
Once the mother and calf are separated, the calf is given a special milk substitute in a barn. Animals are typically butchered at around 18 weeks. If you are in the mood for a hearty lunch, go down to Veal Scaloppini on Glen Huntly Rd.
The inspection process for imported veal carcasses is the same as that for locally raised livestock. The selection is based on the carcass's overall quality, as well as the lean's colour and texture. Prime, choice, outstanding, ordinary, and utility are the possible quality levels for veal.
Veal is a crimson meat despite its white appearance when uncooked.
Veal may be prepared in a variety of ways, including those used for chicken. Veal is often flavoured with garlic, lemon peel, black pepper, lemon pepper, fresh or dried herbs, and Italian spice. Veal should be cooked to an internal temperature of 160 degrees Fahrenheit before being served.
Despite the small number of calories (166), a 3-ounce serving of veal is an excellent source of zinc (29% of the daily necessary amount), niacin (36% of the daily recommended intake), and vitamin B-12 (23% of the daily recommended intake). When compared to beef, veal is the healthier choice.
To choose the best veal, seek for a meat that is light pink in colour and has a velvety, smooth texture. Beef fat should be light and milky white in colour. If you want to extend the life of packaged meat, you'll need to keep it in a colder climate.
Despite being a nutritious and varied food option, veal has fallen out of favour in recent years.
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