Veal as we know it today had its origins in Europe. Prior to the mid-60s, veal was produced solely in Europe with many U.S. Dairy farmers selling skim milk - a natural by-product of butter and cheese processing - to veal producers in the Netherlands. Dutch veal producers found that feeding veal calves a diet of skim milk, whey and fat led to increased weights and improved meat quality.

The American Veterinary Medical Association (AVMA), animal scientists and agricultural engineers support veal production practices. To learn the answers to your questions concerning veal production practices, go to the Frequently Asked Questions page. To learn general facts, housing, veal diets and nutritional values of veal, go to the veal facts page.