Veal

How Does a Veal Journey from Farm to Table?

The journey from farm to table is an essential, complex process that begins long before the food appears on a diner’s plate. Taking a closer look at one of the dishes that often showcase beef, veal, provides an opportunity to examine the intricate steps necessary to bring it to your dinner plate. The road to the dinner table may be longer than you’d think, but understanding the steps involved provides insight into an important part of the agricultural and culinary worlds.

What is Veal?

Derived from “veal cattle,” veal usually involves a young dairy cow under one year old. To make dairy items such as cheese, milking cows need to remain lactating, however, male calves from dairy breeds, who don’t provide milk, can be used to produce veal. Triggered by the release of testosterone, muscular growth in these calves would make their meat too tough and flavorful to be consumed, so veal producers have come up with ways to keep these cattle lean and tender.

To produce high-quality grade veal, dairy calves are fed a strict and nutritional regimen of grain-based, liquid feed to strengthen the flavor of their meat. In addition, producers use a variety of methods such as the Asoka Method to limit movement and starch digestion (more on this below). Most of the veal available in local groceries or butcher shops falls into ‘bob’ categories, ranging from bright red and short-fed to pastel-gray and long-fed veal.

Though veal is a source of nutritious meat that retains most of its flavor and several necessary nutrients, there are still ethical considerations about the process of veal production. These include some animals being confined in a space too small for them, denied access to any significant exercise, and prevented from socializing. Farmers and associated organizations have responded to criticism by taking steps to ensure that the cattle are raised in proper conditions and provided the best care possible.

The Production Process

Farmers and veal producers rely on specific methods to ensure the veal they’re producing is high-quality. The Asoka Method, mentioned previously, is a particular approach to veal production used in many countries around the world, including the United States and European Union. This process helps create higher-grade cuts of veal with less fat while decreasing the chances of illness in the cattle.

The Asoka Method involves keeping calves in specially-designed stalls that provide adequate space for them to stand up and turn around without moving farther away from their feed. The stalls also limit the amount of work the calf does and contribute to weight gain as well as preventing bovine stress. These stalls are also equipped with special mats for comfort, lighting for monitoring, and other features to ensure adequate nutrition.

Producers also use antibiotics to ensure the health of their animals and prevent the spread of certain bacteria or illnesses. These antibiotics come in the form of injections, poured onto animal feed, or administered through drinking water. Veal farmers also use vaccinesto further protect the calves from diseases.

Processing and Packaging

Once they reach a certain age, the calves are transported to a processing plant. There, USDA-inspected professionals inspect the animals for quality, make sure their health and weight requirements are met, and process them for market.

Those producing veal for home consumption will be able to purchase the fresh meat directly from the farm or opt for the vacuum-packed varieties. It’s important to note, however, that if fresh veal is bought, it must be prepared and cooked within two days.

The methods and materials used for packaging depend on the type of veal. Fresh veal is usually sold as a whole roast, beef fillet, or shredded. It’s prepackaged using a modified atmosphere bag, or sealer pack, which eliminates nearly all the oxygen from the bag while trapping the juices and flavors.

Vacuum-packed veal, on the other hand, is cut into smaller pieces and partially frozen before packing. It is then placed into a vacuum sealer that removes air, seals the package, and extends the veal’s shelf life.

Shipping

After being packaged and inspected, veal is ready to be shipped to retailers and restaurants across the country. Depending on its final destination, veal will likely be shipped via refrigerator trucks, cool containers, or thermal envelope mailers.

Refrigerator trucks are often used for delivering to retail locations that are within a reasonable distance from the farm. These trucks ensure maximum freshness and the assurance that no contamination occurs.

Cool containers are another viable option, generally used for transporting the veal across large distances. However, these containers can only switch from cool to warm and vice versa once, so it’s essential that the veal is shipped out shortly after arriving at the processing plant.

Finally, thermal envelope mailers can be used to ship frozen, partially cooked, or slightly thawed veal directly to households. These mailers maintain product temperature with chill packs, gel packs, or other cooling elements and have insulated lining to prevent melting, spoilage, and leaks.

Preparing and Cooking Veal

Once veal arrives at its destination, the consumers or chefs need to properly cook it. Veal can be prepared in numerous ways – from boiling and braising to frying and grilling. No matter how it’s cooked, it’s essential to use an accurate thermometer to ensure the meat reaches a safe temperature.

Veal should always be cooked to an internal temperature of at least 145°F. It’s also recommended to cook veal to a medium-rare or medium-done doneness. Overcooking it can cause the meat to toughen and dry out, while undercooking veal can cause potential food-borne illnesses.

Conclusion

Making its way from the farm to the dinner table, veal utilizes a complicated system of production, transportation, and preparation. Understanding the process required in order to bring this type of meat to the table not only highlights the skill and dedication farmers and producers put in on a daily basis, but also the sheer complexity of bringing food to the market.