Veal Industry Update – 4.8.2019
Veal loin chops, t-bones, over a potato leek hash

Veal Industry Update – 4.8.2019



The North American Meat Institute, a contractor to the Beef Checkoff, will conduct the Sixth Annual Summit. This event is for all Veal Producers, Packers, Processors, Distributors, Retail & Food Service Partners and the State Beef Council Staff. The purpose of the Summit is to provide an update on the FY 2019 Veal Promotion and Veal Quality Assurance programs, highlight exciting new food service initiatives, seek input on research and promotion efforts for FY 2020 and conduct information exchanges on the major issues that affect the veal industry. The Summit meeting information is as follows:

DATE:        Wednesday, May 1, 2019

TIME:         8:30 AM until 4:30 PM EDT

PLACE:      Liberty Hall at the Breslin/Ace Hotel

                    16 West 29th Street

                    New York, New York

Click the link to register for the Summit. For all guests of the Veal Summit, the hotel is offering a 10% discount at the time of booking. Simply enter the code “EVENTS” at Ace Hotel to receive your discount.

All interested parties are encouraged to attend this important event to help develop a roadmap for future veal demand, enhancement programs and to strengthen dialogue among industry partners.  If further information is needed, please contact Bill Sessions at: or at 703/881-1030.

Veal Quality Assurance

Veterinarian Marissa Hake and nutritionist, Dr. Sonia Arnold review Best Management Practices for the VQA program in a new presentation video available online. The Beef Checkoff funded educational training webinar was shared live in February and is now available online to watch at your convenience. The presentation is designed specifically for industry professionals including those with BQA and National Dairy FARM responsibilities, animal nutritionists, veterinarians, feed and veal company representatives and others with VQA responsibilities locally. This is not intended for grower certification. The recorded webinar and all the VQA resource materials can be accessed through this link: VQA Certification Resources


FSIS Finalizes Eliminating Requirements for Official Inspection Legend on Livestock Carcasses in Certain Circumstances.

The Food Safety and Inspection Service (FSIS) amended the federal meat inspection regulations to eliminate the requirement that livestock carcasses be marked with the official inspection legend at the time of inspection in a slaughter establishment, if the carcasses are to be further processed in the same establishment. Learn More

AMS Proposes Changes to Regulations Governing Voluntary Grading of Meats. 

The Agricultural Marketing Service (AMS) is proposing to amend its regulations governing the voluntary grading and certification of meats, prepared meats, meat products, shell eggs, poultry products and rabbit products. The proposed amendments would standardize language for providing service under an agreement or on an as-needed basis, recommending the term “scheduled” for services provided under an agreement and “unscheduled” for services provided on an as-needed basis. The amendments, if finalized, would also standardize and align billing practices for services provided by the Livestock and Poultry Program. In addition, AMS is proposing removing the administrative volume charge and revising both holiday billing and billing of hours in excess of agreement hours. Comments on the proposed amendments are due May 24, 2019.

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