Posted by Jamie Forrest, January 7, 2008 at 3:15 PM
Photograph from RobRyb on Flickr.com
If bacon is the gateway meat for vegetarians, then veal is certainly the same for omnivores. For despite its incredible taste and unique texture, it can't be denied that the most veal is raised in a way that is inhumane. Veal is a byproduct of dairy production, and most American producers routinely separate calves from their lactating mothers soon after birth, house them individually in tiny, dark crates to restrict movement, and feed them milk replacer until they are slaughtered at 3-14 weeks. However, the American veal industry has also made many positive strides in recent years, and these days it is even possible to find humanely raised veal that has had some access to pasture.
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Posted by Ed Levine, April 18, 2007 at 11:45 AM
According to Marian Burros in the New York Times:
A little coddling for the calves is bringing a meat long shunned back into acceptance.
When photographs of formula-fed veal calves tethered in crates where they could not turn around appeared across the country, sales of veal plummeted.
Some (farmers) returned to the old-fashioned method of putting them out to pasture with their mothers." Others got rid of the crates but kept the calves in barn pens, letting them mingle with other calves and giving them room to walk and turn around.
And here's the money line: "Veal from calves fed sufficient grass or grain as well as milk has real character and flavor."
Sources for pastured or pen-raised veal
americanpasturage.com
dartagnan.com
lobels.com
Other sources can be found at eatwild.com
Photograph from iStockPhoto.com
