Veal When people hear the term ?veal?, many think of sick baby calves lying in their own defecation waiting to die. That?s not the whole truth. Veal is a very controversial meat, but it is also very nutritional and difficult to produce.
What exactly is veal you ask? Veal is the meat from male dairy calves. The meat comes from a young beef animal. Veal is associated with many types of international cuisines. Italian, French, German, Swiss, Hungarian, and Czech are just a few major countries whose main cuisine dishes contain veal (Barris 115).
Bull calves are not needed to within the milking herd because they cannot produce milk and are rarely used for beef production. Only a very few of all bull calves are used for breeding stock. Most dairy producers sell the male calves to major veal industries (Hinman 13). Before the beginning of the veal industry all male calves were raised for breeding purposes.
Many of the bulls were kept and the rest were sold to neighboring farms.
As demands for more milk products increased dairy farmers developed new production technology. Some dairy farmers started to use artificial Insemination for dairy production. Artificial insemination is a technology that takes the male sperm and impregnates the female without sexual intercourse. The use of the recently developed technology made breeding easier and more efficient with less labor. This new innovation made the male bull calf obsolete for breeding purposes. This meant that more male calves were available for the production of meats. With more male calves on the market, industries began buying calves from dairy farmers for the mass production of veal. Still, some old fashioned farmers still raise bull calves; the majority of veal is raised on specialized veal farms (Hinman 16).
There are two main types...