On April 15 and 16, I had the privilege of joining a diverse group of people in Upstate New York. The common factor among us was that we were all interested in the U.S. veal industry. On the first day of the tour we visited Noblehurst, a very modern dairy farm. Then we visited a modern veal farm, Provitello. After the tours, I gave a presentation about veal inspection and veal food safety, and then the audience was treated to a carcass fabrication demonstration. The first video summarizes the farm tours:
On the next day, the group was divided into teams and prepared various veal recipes, some of which can be found at www.vealstore.com. Most veal eaters only have veal when eating out and its believe that many may not feel comfortable preparing it at home. If I can do it, you can, too.