Do I need to wash veal??ILs are coming over.

[kimbear87]

Not usually one to cook but the ILs are coming over in a couple days. Bought some veal to put in the slow cooker.
Are you supposed to wash pre cut meat? Or has it been done in the factory? I know you're meant to wash chicken and pork when it's still got the skin on but I'm not sure about veal. DH doesn't know either

Range of views here.

https://www.rspcaassured.org.uk/farmed-animal-welfare/beef-cattle/what-is-veal/

https://ahdb.org.uk/knowledge-library/how-to-produce-veal-from-dairy-bred-calves

https://www.fwi.co.uk/business/diversification/so-you-want-to-get-into-veal

https://www.animalaid.org.uk/veal-production-uk/

Salt does kill some germs

But more importantly - was it this weekend the ILs should have been coming for lunch? And if so, how was the veal cooked,and was it good?

which is why I bleach the sink and surface down after. I'm going to continue washing my chicken and this is why I can't eat food from just anyone. Throwing the meat straight in the pan unwashed and all its slime and glory. No thank you

If your meat is slimy, it is off!

@KnittedCardi
"Not in the UK it usn't"
What part isn't in the U.K.?

💖All newborn calves are forcibly and permanently removed from their mothers at 24-72 hours old in U.K. (otherwise they drink their mothers milk which the farmers want to SELL 💰💰)

I emailed Tesco, Sainsbury's and Yeo Valley about this and all confirmed various timescales but all within 72 hours. Happy to forward you the emails if you'd like?

If you're ok with that continue buying dairy.

Well, because they are removed by force from their mothers permanently, shortly after birth, see here, see what you think;

They're also removed if they're heifer calves who will become dairy cows themselves,or if they're calves which will be raised for beef rather than veal. It's not specific to veal. There are still those who will find it unacceptable, but if it weren't for dairy, beef and veal, there would be no cows at all.

I mean, you can take your choice and pay more. I buy mine from Waitrose which is better in that the calves stay with mum for longer, or the local farmer, lucky to have I know, and they are with their mum's even longer, in the fields near to me. If you are going to eat veal, which I do, I prefer UK sourced, rather than imported. I see there is a move from all the UK supermarkets to stop.impirted veal, which is a good thing. I would rather eat the veal, than have it go to waste tbh.

I haven't noticed it for sale anywhere other than Waitrose (where I've only had it if yellow-sticketed.) I was amused in Waitrose that alongside the usual sections on Beef, Pork Lamb, Chicken, they also had Veal & Venison.

I'm glad to see you've stopped washing your meat and luckily haven't got sick from doing so up to this point.

Just wondering if you've checked that ILs eat veal? A lot of people don't as the production process is so cruel. We're a meat eating family but none of us would eat veal.

Tell that to the dairy farm next to me, the calves stay with the mothers for a good few months.

Well let’s hope your meat has picked up the ‘right’ kind of germs, that the contact with the salt is long enough for that particular germ strain to be treated via osmosis, and it’s at the right concentration.

Personally that’s too much of my time spent testing for which germ strain, calculating the correct salt/water ration, and timings for optimum osmosis. But, each to their own!