Get ready to challenge your preconceptions.

Milk-fed veal is arguably the most hard-to-defend meat production system in this country from an animal rights point of view. Most veal is produced from male dairy calves, which are a byproduct of sorts, of the necessity of having a cow calve yearly in order to produce milk. As all dairy calves are, they are removed from the cow shortly after birth and grown using specialized production practices, to produce the very tender, pale meat most US consumers associate with veal.

Serious Eats recently posted about Azulana, which produces pastured raised veal. Most beef calves in this country are raised on pasture with the cows until weaning. Pasture-raised veal basically consists of harvesting these these animals at weaning, rather than growing them out to mature beef. Veal raised in this way is classified as “red veal”, because of the stronger flavor of the meat that results from the rumination process necessary to digest grass.

It turns out, that until sometime in the 1950s, most veal sold in this country was produced this way. Pastured veal would have to be among the most “natural” of meats, because the animals are grown with minimal intervention, no supplemental feeding, no confinement, on a diet of milk and grass.

1. » Veal: The most natural of meats? A System Of A Down: What The World Is Saying About A System Of A Down Says:
   June 18th, 2008 at 6:42am

   […] The most natural of meats? Posted in June 18th, 2008 by in Uncategorized Veal: The most natural of meats? Milk-fed veal is arguably the most hard-to-defend meat production system in this country from an […]