Veal

Veal is often compared to beef but is lighter in colour and finer in texture. Veal and beef, however have little in common. Veal usually comes from a (male) dairy calf. Commercially, veal is the best use for this animal as it maximizes the value of a calf that if used to produce beef is difficult to grow and of very poor quality.

Prior to the commercialization of the veal industry, most dairy bull calves did not survive the day they were born. Since the advent of artificial insemination not many bull calves become herd sires. The veal industry has taken what is surplus to the dairy industry, created greater value for the dairy farmer and produced a high class and marketable meat product.

The Veal industry's support for the dairy industry goes beyond the purchase of surplus calves. It also buys large amounts of milk by-products. Almost 70% of veal feeds (by weight) are milk products. Most popular are whey and whey protein concentrate (WPC ) by-products of the manufacture of cheese. Milk by-products are sources of protein and lactose (energy). Skim milk powder, casein, buttermilk powder and other forms of milk by-products are used from time to time. Skim milk is what is left in the butter making process.