Today’s modern veal farms provide a safe, clean, healthy and caring environment.  This environment is designed to ensure a high-quality meat product that is produced in a humane manner.

Most people do not realize that veal is produced from male (bull) dairy calves. These bull calves are not needed because modern dairy operations generally do not use them for breeding due to the use of artificial insemination. Dairy producers will sell the bull calves (approximately 50 % of calves born) to specialized veal producers, either privately or through an auction market.

In essence the veal industry arose as a by-product of the dairy industry, as a means to take those unwanted calves and produce a premium food item.

Far from the myth of baby cows in small pens kept in dark rooms, modern Ontario veal production uses various housing methods and complete diets to raise calves to a live market weight of approximately 295 to 318 kg (650 to 700 lbs.).

Furthermore, Ontario veal is produced in accordance with best practice standards set out by the industry, Health Canada and the Canadian Food Inspection Agency. Canadian consumers can be sure that Ontario veal is raised following production and safety standards that are among the most stringent in the world. Ontario Veal Association farmers follow the Recommended Codes of Practice for the Care and Handling of Veal Calves and the Ontario Veal Association’s Ontario Veal Quality Assurance Program. These resources ensure that veal calves are raised in an environment where their welfare is top priority.