Bobby veal meat is a controversial type of veal that comes from young calves. This delicate, pale meat generates heated debate among consumers retailers, and animal welfare advocates. While some prize bobby veal for its tenderness and flavor others criticize the practices used to produce it. This article will explain what exactly bobby veal is, how it’s produced, and the key ethical considerations surrounding it.
What is Bobby Veal?
Bobby veal comes from calves that are only a few days to a few weeks old The term “bobby” refers to newborn or unweaned calves. Bobby calves are often stillborn or die shortly after birth Their meat is paler in color and more tender than veal from older calves because their muscles are not fully developed.
About 15% of commercially produced veal in the United States comes from bob veal calves. These animals are typically byproducts of the dairy industry. Since male dairy calves are unable to produce milk, they are slaughtered at just days or weeks of age to be sold as bob veal The meat is prized for its delicate texture and mild flavor
How is Bobby Veal Produced?
The methods used to raise bob veal calves are a major source of contention. To produce the prized pale meat, farmers severely restrict the calves’ diets. The animals are fed a milk substitute purposely low in iron and fiber. This prevents the normal development of muscles and causes the calves to become anemic.
Additionally, many bob veal calves are tethered in stalls or hutches that restrict movement. This lack of exercise further inhibits muscle growth, keeping the meat tender. However, animal welfare groups argue this intensive confinement is inhumane. While Europe banned veal crates in 2007, they remain legal in parts of Canada and the US.
Farmers also regularly administer antibiotics to bob veal calves. This controls the chronic diarrhea and illness caused by the nutrient-deficient diet. However, the overuse of antibiotics contributes to the growing problem of drug-resistant bacteria.
The Controversy Around Bobby Veal
Eating bob veal is an ethical gray area. Critics argue that the standard practices used to produce this meat are inhumane. They believe purchasing bobby veal financially supports an abusive system. However, others counter that the calves would be slaughtered regardless. Eating their meat does not directly cause additional suffering.
Animal advocacy groups like PETA and Mercy for Animals strongly discourage bob veal consumption. They push for legal reforms to mandate more humane treatment. Some retailers, including Whole Foods, refuse to sell meat from bob veal calves. However, the lower cost of bob veal keeps demand high among cost-conscious consumers.
On the positive side, some veal farmers are shifting practices to improve welfare. Colostrum-fed, crate-free bob veal is now available from select ethical producers. This meat comes from calves fed mother’s milk and allowed some mobility. However, such humanely-raised veal costs significantly more than standard bob veal.
Alternatives to Bobby Veal
Conscientious consumers concerned about bob veal’s ethical problems do have alternatives:
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Rose veal – Rose veal comes from somewhat older calves raised on balanced diets. The meat is darker in color but still tender.
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Grass-fed beef – Beef from humanely raised, grass-fed cattle offers a more ethical red meat choice.
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Organic dairy – Purchasing milk and cheese from ethical dairies supports producers who don’t slaughter bob calves.
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Plant-based meat alternatives – Soy and pea protein products mimic meat’s flavor and texture without using any animal products.
The Bottom Line
Bobby veal remains controversial because of concerns over the treatment of calves. However, conscientious consumers can avoid supporting objectionable practices by choosing humane veal, grass-fed beef, or plant-based alternatives. While bobby veal offers tender, pale meat, ethical and sustainable options provide comparable nutrition and flavor.
The Deal on Veal
All traditional veal comes from calves between 8 and 16 weeks old, and they are usually between 400 and 500 pounds. Veal from any young cow up to 9 months old is also possible.
People say that veal meat has a mild flavor, is light pink, and has very little fat. Little, if any, marbling occurs. Calves are traditionally fed formula which maintains veal’s light color and delicate flavor. It’s interesting to know that veal is often a waste product of the dairy industry because dairy cows have to give birth in order to make milk. Another type of veal, Bobby Veal, is still mild in flavor and light pink in color. While this product does fit some restaurant price points, it is not considered to be the best. When meat is called “red veal,” it means that it is darker red and has marbling in it. There is this change because the animal is now eating grain and grass along with formula. This product is also much cheaper in cost than traditional veal.
Veal, when slaughtered, is split into a foresaddle and hindsaddle portion. This split occurs between the 11th and 12th rib section. Three primals come from the foresaddle: shoulder, foreshank and breast, and finally the rib. The hindsaddle yields two primals: the loin and the leg.
This is also known as the chuck and is considered to be a tougher section of veal. This is due to the muscle group being worked more by the animal, thus producing denser connective tissue. Often this area is ground or cut into stew meat. This is also where you can get foreshank osso bucco and cubed veal slices, which are cheaper than leg cuts. This osso bucco has the same flavor profile as hindshank but is $4. 00 to $5. 00 cheaper per pound. The foreshank yields consistent form and size when compared to the hindshank. Try it out: Veal Patties with Hunters Sauce.
Meat from this area is considered to be tougher for the same reasons as the shoulder. Veal short ribs come from this area, which are a popular alternative to beef short ribs. The breast can be cubed for steaks and stew meat. It also can be stuffed, rolled and tied, then braised to tenderize. Try it out: Veal Cordon Bleu.
The whole double rib is referred to as a hotel rack or bracelet. The meat from this area is very tender and can be cooked with any method. This is the area that produces Veal Rib Chops – one of the more popular cuts. Also, veal short tenderloin comes from this area as well as a veal rib eye. Try it out: Stuffed Veal Rib Chops with Truffle Oil.
This area is very tender because of low muscle development. The veal tenderloin comes from this area. The short tenderloin remains in the primal veal loin section. The Butt Tenderloin is a part of the veal sirloin. The tenderloin is sometimes removed and cut into medallions. This area is also used to make veal loin chops that have a piece of the tenderloin and a strip loin. The veal loin chop is much cheaper per lb than the veal rib chop mentioned above. A boneless strip loin can be obtained from this area to produce veal strip loin steaks.
Contains both the sirloin and the leg section. The leg can be roasted whole due to its tenderness and can be used on a carving station. More commonly, the leg is used to fabricate a wide variety of leg cutlets. The leg gives you shank meat, which is used for stew, knuckle meat, which can be used to make leg slices, eye of the round, butt tenderloin, bottom round, top round, and sirloin. Also, hind shank osso bucco is fabricated from this area. The finest leg cutlet is known as a hip cutlet. Try it out: Veal Marsala and Veal Kebabs.
Organ meats from veal often used in foodservice are sweetbreads, kidney and liver. Try it out: Calfs Liver with Onions.
There are different cuts of veal that come in a range of prices, so any food service business can find a way to sell it. The next time you are trying to find a new meat item for your menu consider veal. Your Performance Foodservice sales rep will find the best cut at the best price to make a new menu item that makes money.
What is Veal?
FAQ
What is the meaning of bobby veal meat?
What is bob veal?
What is bobby meat?
What kind of meat is veal?
What makes a difference between milk-fed veal and bob veal?
The age and the way the young calves are fed makes a difference in the meat. Bob veal is the meat from calves up to 1 month of age. Milk-fed veal from calves up to 12 months old is more delicate than veal from formula-fed calves up to 4 months old.
What is the difference between beef and veal?
Veal is the meat from a male calf up to 16 to 18 weeks old. It is not fed any grains or grasses, which gives its meat a delicate texture and a creamy pale color with a grayish-pink hue. Beef, on the other hand, is the darker, red meat from older animals. The age and the way the young calves are fed makes a difference in the meat.
What is a veal cut?
Veal refers to the meat from young calves that are typically milk-fed and butchered before they reach 16-18 weeks old. This diet contributes to the meat’s delicate texture and pale color. Selecting veal from your local butcher can be quite straightforward. You’ll often find a variety of cuts, including veal cutlets, veal shank, and veal chops.