Comments on: Would veal by any other name still taste as sweet?

By: Randy

Randy — Mon, 21 Dec 2009 19:46:41 +0000

Glad to hear that you were given the newest veal labeling rules from FSIS. When Strauss first began the development of Strauss Free Raised veal we ran into the same labeling roadblocks that you described above, like you, we were also undeterred. Veal was originally raised in a pasture, drank it’s mother’s milk and was completely free to roam, why shouldn’t/couldn’t it be raised that way again? After all it has actually only been tethered and confined since industrialized agriculture. After many months of hard work and communications with the Labeling office of USDA, we were able to assist the USDA in defining “pasture-raised veal”. We received the first official USDA label approval for pasture-raised veal in January 2008. We too love the tenderness and authentic flavor of our Free Raised veal and hope that others will embrace and enjoy authentic pasture-raised veal again.

Best Wishes,
Randy Strauss

By: Sara

Sara — Mon, 14 Sep 2009 13:11:22 +0000

Matt: Since I sell face-to-face with most of my customers, I don’t lose all that much at the moment. It’s primarily a big hassle to explain. As we expand, however, it will be critical. I’m confident we’ll be resolved soon!

By: Sara

Sara — Mon, 14 Sep 2009 13:10:03 +0000

Bill: Good thought, but I still have to go through a new label approval process. As long as I’ve got to get a new one approved, I’ve opted to drop the “Angus” to leave the option open for trying some of the other grass-friendly breeds, such as Devon.

By: Matt

Matt — Wed, 02 Sep 2009 23:43:23 +0000

How much money do you lose by not being allowed to convey the premium nature of this product by calling it “veal?”

By: Bill Harshaw

Bill Harshaw — Fri, 28 Aug 2009 17:50:06 +0000

Couldn’t you get approval for a Wild Type Ranch pasture-raised natural Angus” label with checkboxes for either “beef” or “veal”?

Have fun with the bureaucracy.