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
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.
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.
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.
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