VEAL

Our exclusively formula fed ("milk fed") calves provide wholesome, heart healthy cuts for both restaurant and retail consumer's enjoyment. Delivered fresh daily, our veal provides unparalleled tenderness and color.


PORTION CONTROL

With A. Stein's portion control, each cut comes individually packaged to seal in flavor, extend shelf life and prevent waste. Customers can rest assured knowing the exact cost of each serving, and that every ounce of meat purchased can be served. While eliminating trimming and cutting time, more time can be spent enhancing other areas of operation. For inventory purposes, the exact count of steaks is easily controlled by piece packaging. Purchased this way, every item completely trimmed to your specifications, individually packaged and waste free, saves you time and money.


VEAL FACTS

General:
Seven primary veal producing states - Indiana, Maryland, Michigan, New York, Ohio, Pennsylvania and Wisconsin. Veal farmers purchase surplus dairy calves, primarily male Holstein calves, at about 100 pounds live weight and raise them for approximately 18-20 weeks, until they weigh upward of 475-500 pounds. Typical farm has 250 calves, cared for by a farm family. Special-fed veal represents a $650 - $700 million industry. The special-fed veal industry contributes $250 million to the dairy industry through purchases of dairy by-products and calves.

Housing:
Modern veal barns have artificial lighting overhead or receive natural sunlight through windows. Producers house their calves in properly lit barns to make it possible to monitor the calves regularly, to feed the animals and keep them clean. Typical veal barns are also heated during cold months and have year-round ventilation to provide clean, fresh air. Individual housing in a modern veal farm allows animals to receive their own feed, individual care and attention. Individual stalls maximize the quality of individual care farmers and veterinarians can give the calves. And first, and foremost, minimizing calf-to-calf contact is the best prevention against disease. The American Veterinary Medical Association (AVMA), animal scientists and agricultural engineers have worked with the industry to develop specific guidelines for veal calf care and production. These guidelines support the practice of raising calves in individual housing stalls because it allows family farmers to carefully monitor and control the calf's nutritional and health status. Calves in individual housing can comfortably lay in a natural position, stand up, groom themselves and interact with their neighbors. In individual pens, calves can stretch without fear of other calves stepping on them. Modern veal production utilizes as "all in/all out" standard - a biosecurity measure that limits the calves' exposure to disease.

Diet:
Typical veal production sites are family-run operations that employ animal husbandry practices recommended by veterinarians and leading animal scientists. Those farms take advantage of modern technology and best management production practices. Veal calves receive diets designed to provide all of the 40 essential nutrients they need including important amino acids, carbohydrates, fats, minerals and vitamins. In the special-fed diet, research shows that calves must receive diets with iron to meet the animals' requirements for normal health and behavior. Nutritional standards are established by a number of government agencies and professional organizations. With a milk-based diet, special-fed calves remain pre-ruminant; once a calf is fed grain, the meat develops the strong flavor commonly associated with beef thanks to the rumination process. Fermentation in the rumen causes meat to change texture and flavor. The industry refers to grain-fed calves as "red-veal."

Nutritional Content "VEAL - A Lean Meat":
On average, a trimmed, cooked three oz. serving of veal contains 166 calories and only 5.6 grams of fat. The leanest cuts of veal are the leg cutlet, arm steak, sirloin, rib chop, loin chop, and top round. Because of veal's low fat content, it has very little waste and a pound of veal can yield four three oz. servings. Veal is an excellent source of protein and a good source of niacin, zinc, and vitamin B12 and B6. With a variety of veal cuts available at a range of prices, veal is affordable in everyone's budget. Source: Veal Issues Management Program