Veal Industry Update – 02.08.2016

Veal Foodservice Blog


The veal team partnered with the Pennsylvania State Beef Council at the 100th PA Farm Show. Visitors engaged with farmers, sampled veal and beef as well as learned about production, nutrition and cookery. A survey was taken by visitors who stopped by the booth to get a better understanding of attitudes and nutritional knowledge toward veal. Recipe cards announcing the Eat Better. Eat Veal. promotion and veal cutting mats were available to all that stopped by.






Upcoming Trade Show

Veal will be exhibiting at the Annual Meat Conference in February at the Gaylord Opryland Resort and Convention Center in Nashville, Tennessee. Stop by for a sample of a tasty veal meatball and receive a free cutting mat.




Veal Picata Less PastaVeal is Served
The Washington Post
by Andrew Roth and Brian Murphy

Landstuhl, Germany — Champagne flowed and chocolates were passed around moments after a group of former Iranian American prisoners left Iranian airspace on a Swiss jet that carried them to freedom. 

“When the plane finally took off, and then cleared Iranian airspace, the celebration began. “Champagne bottles were popped” aboard the Swiss government jet, he said. “The Swiss are amazing. The hospitality. Chocolates. Veal was served.”


Meat Institute Launches New  The North American Meat Institute recently unveiled a new, comprehensive website,, aimed at expanding transparency and increasing easily accessible information about meat and poultry cuts, cooking, nutrition, production practices and recipes for the largest, fastest-growing consumer group: millennials.  The mobile-friendly site contains content that is tailored to assist millennials-typically defined as individuals ages 18-35-to become more informed, confident consumers of meat and poultry.

Consumers can use the site’s unique ‘Cuts of Meat’ feature to learn more about the most common meat cuts available at retail, and ways to prepare and cook those cuts to ensure quality and meet taste preferences. The website offers additional consumer-focused tools, including an overview of the most popular meat cooking methods, a cold storage chart to gauge product freshness, a scale to help determine meat doneness and a glossary of essential meat terms.  There also are numerous tasty, nutritious and convenient recipe ideas for beef, pork, veal, lamb and turkey that busy consumers can access from their mobile device while shopping.

In the future, NAMI plans to enhance the accessibility of’s content by creating a MeatUp mobile app, which will allow consumers to more easily use the information as a guide when shopping for, and cooking, meat and poultry products. NAMI encourages the industry to share the site on their corporate and personal social media accounts, as well as with their fellow colleagues and customers. For additional information about the site, contact Michael Schumpp at

Beef Industry Safety Summit


Preparing for 2016 Safety Summit – Registration is open for the 2016 Beef Industry Safety Summit, on tap for March 1-3, 2016 in Austin, Texas. The Summit has been established as the premier event that brings industry leaders and safety professionals together from all sectors of the beef and veal industry to focus on strategies to improve product safety. Registration is open for speakers, state and national partner staff and producers.  Please contact Dani Shubert at with questions about registration or hotels.

WEEKLY VEAL MARKET SUMMARY~ Livestock, Meat, Feed Ingredients & Skin Markets

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