Another successful Veal Summit was conducted at the DoubleTree-Hilton in King of Prussia, Pennsylvania on April 4th with more than 30 industry stakeholders in attendance. A warm welcome and introduction was given by Susan Backus from the North American Meat Institute, a contractor to the Beef Checkoff.
A highlight of the Veal Summit was the attendance of the new chairman of the Cattlemen’s Beef Board, Joan Ruskamp. Her participation in the Summit provided an opportunity for interaction with the industry and State Beef Council personnel in attendance. Joan and her husband, Steve, operate a feedlot and row-crop farm west of Dodge, Nebraska, that has been in Steve’s family for more than 100 years. Joan was looking forward to visiting growing and processing operations to gain a better understanding of the veal industry.
Other presenters included Duane Lenz, Cattlefax, with a presentation on “Industry Structure and Market Outlook”, Casey Gallimore, NAMI on Exports to the European Union and Veal Housing Update by Dale Bakke, American Veal Association. Donna Moenning, LookEast and Chris Marcocci, Streetmarc brought us up-to-date on FY18 VQA and FY18 Promotions ARs respectively. The morning session concluded with a presentation on “The Changing Retail and Consumer Landscape” by Professor George Latella, Saint Joseph’s University.
Lunch was sponsored by Catelli Brothers and featured two new veal recipes: Veal Cubano sandwich and Veal, Spinach and Tomato Arepa sandwich.
The afternoon session featured Registered Dietitian, Karen Buch, Nutrition Connections who spoke about “Veal or No Veal?” Explore Consumer Food Attitudes Today & Ways to Boost Veal’s Appeal among Food Shoppers Tomorrow. The Summit concluded with blogger, recipe developer and travel photographer, Kita Roberts who shared her experiences that lead her to becoming an advocate for American foodways, ranching and farming.
For complete presentations go to: http://vealfoodservice.com/resources/
New VQA Program Materials are Available
The updated VQA program was highlighted at the recent Veal Summit. VQA provides educational resources and Best Management Practices to ensure that every veal farmer and those who care for veal calves meet the obligations and responsibilities inherent to raising animals for food. Veal farmers need to be re-certified every three years. Companies with their own animal welfare program requirements for contract farms or company owned calves should inquire about an equivalency audit. The new certification resources are being added to the website www.VealFarm.com To order quantities of the new manual contact DonnaM@LookEast.com
Dale Bakke (AVA), Joan Ruskamp (CBB), Susan Backus (NAMI) and Casey Gallimore (NAMI) toured two veal barns, Marcho Farms meat processing facilities as well as the Select Veal Feeds plant. They had a great veal tasting of the four veal menu items (veal marsala, picatta, parmigiana, and scallopini) at the Powerhouse Eatery in White Haven, Pennsylvania on Wednesday evening. Many thanks to Joan for taking the time out of her busy schedule to learn about and understand the veal business in her new position as chair of the CBB.
In the News
GAO Determines AMS Complied with Relevant Requirements to Withdraw Organic Livestock and Poultry Practices Final Rule. The Agricultural Marketing Service (AMS) complied with the applicable rulemaking procedures when it withdrew the Organic Livestock and Poultry Practices final rule in March, the Government Accountability Office (GAO) determined. GAO reviewed the process that led AMS to withdraw the rule after groups, including the Humane Society of the U.S., filed lawsuits alleging the agency, by repeatedly delaying the rule’s effective date, essentially repealed it and did so without proper notice and public comment. GAO, however, concluded AMS followed the applicable requirements in promulgating the rule.
The final rule, which was published January 19, 2017, would have increased federal regulation of livestock and poultry for certified organic producers and handlers. The withdrawal is effective May 13, 2018. Existing organic livestock and poultry regulations, however, remain effective. AMS determined the rule exceeds the its statutory authority, and concluded changes to the existing organic regulations could negatively affect voluntary participation in the National Organic Program by yielding additional costs for producers and consumers.
AMS Announces Renewal of 17 Substances on National List. The Agricultural Marketing Service (AMS) renewed 17 substances on the National List of Allowed and Prohibited Substances (National List). The new sunset date for these substances, which are used in organic crop and livestock production and organic handling and processing, is May 29, 2023. AMS renewed the listing for carrageenan, despite recommendations from the National Organic Standards Board to delist the substance. AMS concluded there is sufficient evidence that carrageenan continues to be necessary for handling agricultural products.
FSIS Releases FY 2017 Year in Review. The Food Safety and Inspection Service (FSIS) recently published its Fiscal Year (FY) 2017 Year in Review, which evaluates the agency’s performance and summarizes key accomplishments toward meeting its mission and goals. The report details new approaches taken to enhance food safety compliance, data capabilities and FSIS employees’ skills and expertise. It also addresses the expanded use of Public Health Risk Evaluations and Whole Genome Sequencing, the new Swine Modernization rule and the continued implementation of the Poultry Slaughter Modernization Rule, among other topics. The report is available here.
Meetings, Events and Education
Register for 2018 Center of the Plate Training®. Registration is now open for the 2018 Center of the Plate (COP) Training®, scheduled to take place June 5-7, in College Station, Texas. The three-day course will cover the fundamentals of meat specifications and attendees will be offered an in-depth, first-hand look at the processes involved in converting carcasses to meat cuts commonly available in retail and foodservice establishments. The training also features detailed cutting demonstrations of all the major center of the plate protein items, including beef, veal, lamb and pork, as well as sessions highlighting poultry and processed meats. Attendees will receive a copy of the Meat Buyer’s Guide®, the authoritative guide to meat and poultry identification.
The American Association of Meat Processors, American Meat Science Association, Chicago Midwest Meat Association, Canadian Meat Council, Southwest Meat Association and Southeastern Meat Association are co-hosting the course with the Meat Institute. For more information, click here.
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