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Ethical Veal Production Slowly Being Accepted By Connoisseurs

September 20, 2014: 12:00 AM EST
Animal welfare activists have long considered veal to be a “cruel meat”, similar to foie gras, because of the purported suffering endured by calves and geese. Good veal is very tender and light in color. Tenderness is achieved by packing calves in “veal creates” to restrict movement and keep muscles soft; the lightness comes from a diet of milk that is nutritionally poor and often leads to anemia, digestive disorders and infections. But producers in Europe have begun to listen to activists and consumers concerned about animal welfare. The more humane production methods – eliminating veal crates, providing a more varied diet – create a nontraditional pinker meat. But veal purists, facing an inexorable trend, are gradually learning to accept it.
Simone Baroke, "Veal: Evolving from “Cruel Meat” to Ethical Choice", Simone Baroke Euromonitor International , September 20, 2014, © Euromonitor International
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