Ch 7 Flashcards
According to the CFIA, what is the weight range of a veal carcass?
80kg - 180kg
What is veal?
Meat of a young calf
What type of cattle is most commonly used for veal production?
From the Bull calves of dairy cattle
What are the 2 classes of veal in Canada?
- Milk fed/ formula fed
2. Grain fed (red)
What is the brand of veal the adds proteins, vitamins and minerals to their milk supplement feed?
Provimi
Which class of veal has meat that is lightest in colour?
Milk fed
List 3 attributes to an animal marketed as free range?
- No hormones or antibiotics are administered
- Most natural product
- Unlimited access to mothers milk and fresh grass
What is the highly controversial class of veal not found in Canada?
Bob veal
What are the 10 grades of veal in Canada?
Canada A1, A2, A3, A4
Canada B1, B2, BC, B4
Canada C1, C2
What factors are the letter part of the grade based on?
Quality of overall muscling and fat cover. Carcasses with at least good muscling and some creamy white fat are graded A. Low to medium muscling and excess fat cover graded B. Anything failing to meet requirements of B graded C.
What factor is the numerical part of the grade based on?
Based on meat colour, most pale white colour range = grade 1. As meat becomes more pink, grades of 2, 3 and 4 are assigned.
Which 2 provinces produce almost all of the veal in Canada?
- Ontario 45%
2. Quebec 52% 97%
Why has veal production received accusations of animal cruelty?
Old school method was to raise in questionable living conditions.
Crating etc. milk fed still questioned as animals are intentionally kept iron deficient to keep pale color of meat.
What are the 7 sub-primal cuts in a leg of veal?
- Inside round
- Outside round
- Eye of the round
- Cushion/knuckle
- Sirloin
- Butt tender
- Hind shank
What 2 sub-primal cuts are found in the loin of veal?
- Strip loin
2. Tenderloin body ( centre & tail)
