New Veal Cuts Ready For Prime Time
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For high end chefs, veal has long been a favorite. Now, new cuts are expanding the possibilities for veal. New cutting techniques developed through beef checkoff-funded research were demonstrated at a veal council meeting. And, recipes using the new veal cuts were sampled by veal producers and processors.
New Veal Cuts VNR
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
Funded by the Beef Checkoff.
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