“The typical veal consumer has changed,” says Ray Krones, chairman of the Joint Veal Committee. “Our most recent research indicates that today’s veal consumer is a protein-user that likes variety, taste and nutrition, which plays a key role in their buying decision. The new website aims to help restaurant operators and chefs add veal dishes to their menus to appeal to these consumers.”
Veal can also help deliver more profit, he added. “Many chefs have already discovered how versatile veal can be,” Mr. Krones continued. “While a staple in Italian restaurants, veal is being used more often in ethnic cuisines, like Mediterranean and Asian cuisines. It’s also included on the menu at casual format restaurants where cuts like ground veal add interest to ordinary dishes such as burgers, sliders and meatballs.”
Although creative chefs are customizing traditional recipes, the website is also a source for nutritional information, tutorials on veal cuts and news about upcoming events.
