Veal Industry Update – 04.2.2020
Veal parmesean sub, with peppers on the side and extra marinara for dipping

Veal Industry Update – 04.2.2020



The Beef Checkoff funded Veal Promotions program is modifying the social media strategy and consumer newsletters in light of recent events with more people in their house and spending time with family, homeschooling, and social distancing. The plan is to make sure we are subtly addressing the issues by pivoting to showcase:

  • Comfort food recipes

  • Recipes featuring ground veal and cheaper cuts of meat like stew meat

  • Highlighting that veal comes fresh and prepackaged so people can find different options

  • Kid-friendly recipes to make with the whole family at home

  • Recipes that use less ingredients or shelf-stable ingredients

  • World cuisine recipes featuring countries we are showing solidarity with

  • Encouraging people to take this time to learn how to cook or improve their cooking skills

  • Highlighting nutrition of veal, protein consumption as good for health

  • Other relevant healthy living tips that can be useful right now

Next month look for our new blogger recipe as we continue to extend veal’s reach through blogger partnerships.


The annual Veal Summit that was scheduled to be held in Hershey, Pennsylvania will be rescheduled to a webinar. More details to follow.


Ready to try something new for veal? Use the precision time and temperature of the sous vide cooking technique to cook veal chops to perfection, every time. Sous vide is a low-temperature cooking method where food is vacuum-sealed and slowly cooked in a water bath. These delicious Veal chops are cooked and then finished in a screaming hot cast-iron skillet. This veal chop recipe brings in the flavors of sautéed mushrooms, rosemary, a splash of white wine and finished with heavy cream. Enjoy these at home with the full recipe and more about veal, here.


Discover Veal Blog Content on Veal Farm.

We realize your social media content plan may have changed given the current COVID-19 circumstances. When you need consumer appropriate on farm information, please review and share content from the Veal Farm website. Discover Veal is a new addition to the website, and we greatly value your efforts to share it’s content with others.

Crisis Communication Workshop 

The Crisis Communication Workshop originally planned for March 24 will be rescheduled as a webinar later this spring. You will be notified of that new date when it is set. In the meantime, should you need any issues/crisis communication assistance, please reach out to


FDA Provides Temporary Flexibility on Certain Packaged Foods Nutrition Labeling.

FDA released a guidance document, Guidance for Industry: Temporary Policy Regarding Nutrition Labeling of Certain Packaged Food During the COVID-19 Public Health Emergency, to provide restaurants and food manufacturers with flexibility regarding nutrition labeling of certain packaged food. For example, restaurants may have purchased ingredients that they can no longer use to prepare restaurant food and instead wish to sell to their customers. For restaurants that wish to sell packaged food to consumers directly, or to other businesses for sale to consumers, FDA does not intend to object if the packaged food lacks a Nutrition Facts label, provided that the food does not have any nutrition claims and contains other required information on the label, including: a statement of identity; an ingredient statement; the name and place of the business of the food manufacturer, packer, or distributor; net quantity of contents; and allergen information required by the Food Allergen Labeling and Consumer Protection Act. More information is available here.

FSIS Issues Notice on National Bioengineered Food Disclosure Standard.

The Food Safety and Inspection Service (FSIS) recently issued a notice regarding the Bioengineered Food Disclosure Standard (NBFDS). FSIS issued the notice to make inspection program personnel (IPP) aware of the NBFDS, Agricultural Marketing Service’s implementing regulations and related enforcement activities. The notice states that IPP are not to verify whether establishments meet labeling requirements related to the NBFDS. FSIS will issue instructions on these types of labels in the future, if necessary. The full notice is available here.

Dr. Brashears Confirmed as Food Safety Undersecretary. 

The Senate recently confirmed Dr. Mindy Brashears for USDA undersecretary for food safety.  Because of the lengthy confirmation delay, Dr. Brashears had been serving as deputy undersecretary for food safety, a position that does not require Senate confirmation.  Dr. Brashears will oversee the policies and programs of the Food Safety and Inspection Service (FSIS).