Provimi: America's Best Veal
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Veal: It’s the Real Deal for 2007

Veal is a wonderful center of the plate offering, when customers want to eat lighter, but still enjoy every bite! The American Veal Association has a wealth of information on best practices for veal farming.  We encourage you to visit www.vealfarm.com to learn more about the American Veal Farm and its features.

Some interesting highlights on American Veal Farming:

• There are seven primary veal producing states: Indiana, Maryland, Michigan, New York, Ohio, Pennsylvania and Wisconsin.
• Veal farmers purchase surplus dairy calves, primarily male Holstein calves, at about 100 pounds live weight and raise them for approximately 18-20 weeks, until they weigh upward of 475-500 pounds.
• Typical farm has 250 calves, cared for by a farm family.
• Special-fed veal represents a $650 - $700 million industry.

The special-fed veal industry contributes $250 million to the dairy industry through purchases of dairy by-products and calves.

Nutritional Content "VEAL - A Lean Meat":

• On average, a trimmed, cooked three oz. serving of veal contains 166 calories and only 5.6 grams of fat.
• The leanest cuts of veal are the leg cutlet, arm steak, sirloin, rib chop, loin chop, and top round.
• Because of veal's low fat content, it has very little waste and a pound of veal can yield four three oz. servings.
• Veal is an excellent source of protein and a good source of niacin, zinc, and vitamin B12 and B6.
• With a variety of veal cuts available at a range of prices, veal is affordable in everyone's budget.

Source:  American Veal Association

Pan Seared Provimi Veal Chops, with Orange & Olive Ragout See Recipes

Have you thought about these romantic menu items?

• Beef tenderloin medallions
• Boutique smoked salmon
• Foie gras
• Wild mushrooms

(all available at
Winn Meat Company)

WMC Star Employee:
Katie Keeton
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