Ontario Veal’s Health Appeal

Low in saturated fat, high in iron, zinc and B₁₂, Ontario veal is a delicious, lean and nutrient-packed protein that is an ideal complement to a healthy lifestyle.

Ontario Veal is a great source of the vitamins and minerals we need to stay active, fit and healthy. 

• Iron - supports metabolism and plays an important role in physical and mental performance.
• Vitamin B₁₂ - responsible for normal cell function and metabolism, including the synthesis of genetic material that is important to the brain and central nervous system.
• Zinc – helps the body resist infections, is essential for normal growth and development, and potentially protects against bone loss in older adults.

Protein contains the essential amino acids needed for building muscle and also assists in maintaining healthy organs and body tissue while boosting metabolism, slowing digestion and decreasing hunger. In addition, protein is essential to keep the body’s hormones, enzymes and immune system functioning properly.

According to a nutrient analysis, veal exceeds other meat protein sources in terms of nutritional benefits. 

Health Check Qualified Ontario Veal
Nutrition Comparison: 100 g portion cooked, lean only

Source: *Canadian Nutrient File, 1997
†Nutrient Composition Ontario and Quebec Grain Fed and Milk Fed Veal, 2000
The Heart and Stroke Foundation’s Health Check™ Program is your assurance that this product meets specific nutrient criteria based on Canada’s Food Guide. These cuts of meat are lean. Choosing leaner meats is part of healthy eating. The Ontario Veal Association financially supports the Health Check™ education program. This is not an endorsement. See www.healthcheck.org.

In a 2009 survey, 92 per cent of Ontarians revealed that when choosing meat or poultry for a particular meal the most important consideration is flavour. Other qualities cited included low saturated fat content, tenderness and versatility. Ontario veal meets and even exceeds these expectations! 

Flavour

• Veal readily absorbs seasonings and flavours. Ontario produces both milk-fed and grain-fed veal. Milk-fed is light pink in colour with a subtle taste, while grain-fed veal is a darker pink and offers a mild beef flavour.

Tender

• Ontario veal features a very satisfying and tender texture. It is also an excellent lean alternative in recipes calling for other meats.

Versatile

• With more than 35 cuts to choose from, Ontario veal offers cooking versatility and can be adapted into countless recipes.
• The possibilities are endless when it comes to Ontario veal. The vast assortment of cuts can be grilled, sautéed, braised, roasted, slow-cooked, pan-fried and stewed.

Did you know?

Consumers can trust that Ontario veal is raised with pride and care by local farmers who are inspired to bring a fresh, consistent, high-quality product to their tables.

• Breeding through artificial insemination means there is no longer a need for male calves or bulls on the dairy farm. Veal farmers raise the bulls as veal, taking the by-product of one industry and producing a valuable commodity.
• Next to other meat and poultry, veal is the second oldest and second largest animal raised by farmers.
• Veal is raised to an average weight of 700 pounds.
• A 600-pound veal calf will eat 15 pounds of grain (corn) every day and will drink anywhere from five to 30 litres of water a day depending on its size.
• Ontario raises approximately 40 per cent of Canada’s veal. Calves

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