Frequently Asked Questions About Veal & Lamb

Q. Is veal nutritious?
A. Veal is an excellent source of protein and a good source of niacin, zinc, and vitamins B12 and B6.

Q. What about calories?
A. On average, a trimmed, cooked three-ounce serving of veal contains 166 calories.

Q. How much fat does veal contain?
A. Veal is low in fat compared to other animal-protein sources. On average, a cooked, trimmed three-ounce serving of veal - about the size of a deck of cards - contains only 5.6 grams of fat.

Q. What about saturated fat?
A. According to USDA's newest data, a three-ounce cooked, trimmed serving of veal contains, on average, 1.6 grams of saturated fat.

Q. What are the leanest cuts of veal?
A. The leanest cuts of veal are the leg cutlet, arm steak, sirloin steak, rib chop, loin chop, and top round. A three-ounce cooked, trimmed portion of these cuts provides 160 calories or less per serving.

Q. What about cholesterol?
A. The USDA reveals that a three-ounce, cooked, trimmed veal serving contains 100 milligrams (mg) of cholesterol. The American Heart Association recommends not more than 300 mg of cholesterol a day. Therefore, one recommended three-ounce portion of veal provides one-third of a person's daily cholesterol allowance of 300 mg.

Q. Is veal expensive?
A. There are a variety of cuts available at a range of prices. Some less expensive cuts include ground veal and arm steaks. Milk-fed veal is priced higher per pound than some meats, but it has very little waste because of its low fat content. Therefore, a pound of veal can yield three or four servings.

Q: Where does veal come from?
A. Veal is a nutritious and nutrient-rich meat that is produced from the male offspring of dairy cows. Dairy cows give birth once a year in order to continue producing milk. While female offspring serve as dairy replacement animals, male calves had little value to the dairy farmer prior to the establishment of milk-fed veal farming.

Q: How long does a veal calf stay with the dairy cow? When and why are calves separated from the cow?
A. Both male and female offspring of dairy cows are normally removed from cows soon after giving birth. This separation allows dairy cows to return to the herd and produce milk for human consumption. While calves are not with the dairy cow following birth, they still receive her colostrum, or first milk, within 24 hours. Full of antibodies and essential nutrients, colostrum gives the calves' immune systems a healthy boost. Early separation also allows the dairy farmer to measure the amount of colostrum the calf receives, within the proper timeframe.

In addition, certain udder diseases in cows and intestinal problems in calves can be more effectively controlled with early separation. Also, the much smaller calf could be physically injured and face health challenges by remaining within the herd of much larger, mature cows.

Q: How big are milk-fed veal calves when they are marketed?
A. Typically, veal farmers buy surplus dairy bull calves at about 100-120 pounds and raise them for approximately 18-22 weeks, until they weigh upward of 475-500 pounds.

Q: What does milk-fed mean?
A. Milk-fed, special-fed and formula-fed are names given to nutritionally balanced, milk protein-based diets used in veal farming. These diets contain iron and 40 other essential nutrients including proteins, amino acids, carbohydrates, fats, vitamins, and minerals. Conceptually, the milk-based diet is very similar to infant formula.

Q: Are veal calves healthy?
A. Veal producers carefully watch each calf to be sure it is not suffering any clinical symptoms of anemia, such as weakness or loss of appetite. Calves must receive diets with iron to meet the animals' requirements for normal health and behavior. A calf that does not eat will not grow.

Q: Why is veal meat light in color?
A. The light meat results from the age of the calf and the level of myoglobin (iron content) in the muscle. Myoglobin produces a red pigment that affects the color of the meat. To keep the meat light, without harming calf health, the amount of iron a calf receives is controlled through a nutritionally balanced milk-based diet and monitored on a regular basis.

Q: Do veal calves routinely receive antibiotics?
A. The only time that veal calves receive "therapeutic" doses of antibiotics (levels high enough to treat illness) is when they are sick and then it is on the advice of a veterinarian. As soon as the animal recovers, the use of therapeutic medication is discontinued.

Q: What percentage of veal is government inspected?
A. Federal regulation dictates that each and every food-producing animal marketed, including veal calves, be visually inspected for signs of disease and other food safety concerns. If visual inspection shows a potential problem, the meat is held and tested. If any of these tests show violation for residue, the meat never reaches the food supply.

Q: Is American lamb a "healthy" food?
A. Yes. American lamb has an excellent nutritional profile, fitting in perfectly with the trend toward lighter, leaner and more healthful foods. Nutrient-dense American lamb provides an excellent source of iron, protein, zinc, niacin, and the B vitamins. A 3-ounce serving of lean lamb averages 176 calories, and only about 36 percent of the fat is saturated. The rest is mono or polyunsaturated. The same 3-ounce serving also contains just 76 milligrams of cholesterol.

Q: Why do people prefer American lamb over foreign lamb?
A. Primarily because of the taste. American lamb has a milder, more delicate flavor than foreign lamb, which has been described as being gamier in taste. American lamb also is preferred because the cuts are bigger and maintain a higher meat-to-bone ratio than foreign lamb.

Q: Is American lamb available year-round?
A. Absolutely. American lamb no longer is considered seasonal meat. Lambs are produced in every state under widely varying weather conditions. Producers have a constant supply of high quality lamb 12 months of the year. The country's estimated 100,000 lamb producers are dedicated to keeping fresh lamb on your menu year-round.

Q: Does American lamb require special cooking methods or seasonings?
A. Certainly not. Lamb is as easy to prepare, as it is versatile, lending itself to broiling, roasting, braising, barbecuing, stir-frying, sautéing or stewing. Lamb is best when served rare to medium. Overcooking lamb, a common mistake, can diminish its flavor and texture.

Q: Is lamb popular?
A. Very popular! Statistics show that foodservice usage of lamb has increased more than 50% in the past five years. A separate study indicates consumers are drawn to restaurants that serve lamb.

Q: How does American lamb fit in with today's food trends?
A. American lamb provides an ideal opportunity to take advantage of today's trends: the return to simpler, more basic cooking; the rebirth of classical dishes; and an overall emphasis on health and nutrition. Lamb also lends itself to signature dishes, regional American cooking styles, and the growing ethnic trends, including Mediterranean and Caribbean cuisine.