Veal, Then and Now

There are many issues in agriculture that are misunderstood, partly due to the growing gap between rural and urban cultures. I think one of the most misunderstood is veal. Veal got a bad rap many years back and per capita consumption dropped. People still have the misconception that veal calves are raised and treated poorly; not so. About a year and a half ago a farmer from Ontario visited me to see if I would raise calves for him to take back home. He explained to me how veal calves are raised differently today than years ago. Calves are started on milk, then switched to corn and raised considerably longer and bigger than they used to be. This type of veal is referred to as Rose Veal. I gave it a whirl, but in the back of my mind I was thinking 'why is there no veal around here in Manitoba?' So I start checking into it. In stores I generally got the response "nobody eats veal". When I talked to consumers they said "you can't find veal around here anymore." So instead of shipping the calves away I decided to finish a few, to see what it was like. One bite and I knew this could be the start of something good. Checking into the culinary side of the plate I discovered that Rose Veal is praised by professional chefs for its magnificent, robust flavor. Not only is it delicious, it's low in saturated fat and cholesterol, and loaded with nutrients. We raise them outside with adequate loose housing and shelter for when the weather is not favorable. Farmers, The Ontario Farm Animal Council, and Agriculture Agri-Food Canada set up guidelines years back which we have adopted here to ensure the best for our calves. We also follow the five animal guidelines set out by the "Winnipeg Humane Society". The latest USDA report shows that veal consumption is on the rise. Put some or Rose Veal in your next meal!!