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| Report Code: A07505 | Nov 2023 | Pages: NA | ||
| Tables: NA | Charts: NA |
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Request Now !Veal is referred to the meat product obtained from the calves and is similar to beef that is obtained from old cattle. It is obtained from young domestic dairy calves that do not produce any milk and are not used for beef. It has been produced and consumed from ancient times in the Italian, Mediterranean, and French cuisines. The bull calves are mainly used for its production and the quality of veal depends on the feeding method and health of the animal. The feeding methods determine thetype, color, texture, and taste of the veal produced such as milk-fed veal, grain-fed veal, and free raise veal. The price of the veal is comparatively higher than beef and is available in variants such as bob-veal, formula-fed veal, non-formula fed veal, rose veal, young beef, pasture-raised veal, and others.
According to the United States Department of Agriculture Food Safety and Inspection Service, veal calves are generally raised until 16 to 18 weeks of age and weigh around 450 pounds, and different varieties have different considerations of age and weight. They are raised in modern environmentally controlled barns and are provided with the required milk replacer diet for a better quality of meat. The increased demand for meat and meat products, regulated health and feeding system of the calves, increased nutritional value, prevention of chemicals and antibiotics in the feed of the animal, increased production of processed products of veal, investment in R&D, an inspection of animals by regulatory organizations, and increased palatability of the veal are the key drivers which lead the growth of global veal market. However, availability of substitute meat products, a higher price than beef, increased animal rights and animal safety organizations, traditional beliefs, government regulations, increasing foodborne diseases, health problems caused due to the products, food additives in the natural product, and availability of meat-substitutes hinder the market growth.
The global veal market trends are as follows:
The surge in technology and innovation has led to the development of methods such as artificial insemination that has increased the calves which can be used for the production of veal. The consumption of veal has grown at a residential level along with the commercial use for producing processed products such as sausages and frozen products. The products such as rib roast, loin, cutlets, arm/blade streak, round streak, boneless breast, cross-cut shanks, stew meat, ground patties, and others are mainly available as types of veal product. It is separated into 7 major cuts such as leg (round), sirloin, loin, rib, shoulder, foreshank, and breast; whereas graded under categories such as prime, choice, good, standard, and utility. Veal is classified as red meat but the veal carcass generally has a grayish pink or grayish red color. USDA has also regulated guidelines for handling, storage, and cooking of veal to make it fit and safe for consumption as well as to prevent certain diseases caused by the foodborne organisms such as Escherichia coli and Salmonella. Veal is considered to be a good source of protein, vitamin B6, vitamin B12, vitamin B3, riboflavin, zinc, niacin, selenium, and others.
The key producers of veal such as JBS USA and Claus German Sausage & Meat are inclined towards sustainable production by focusing on animal care and food safety. The standard operating procedures, process improvement, animal welfare, and better product quality are being highly implemented. Organizations such as the American Veal Association (AVA) regulate and represent the members engaged in the veal market.
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Questions Answered in the Veal Market Research Report:
Veal Market Report Highlights
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| Key Market Players | Cargill Meat Solutions Corp., SYSCO Corp., Wilson International Frozen Foods Ltd., Tyson Foods Inc., Strauss Brands Inc., Hormel Foods Corp., American Foods Group LLC, Claus German Sausage & Meat, Smithfield Foods Inc., JSB USA Holdings Inc. |
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