5 minutes ago, Duvel said:I have never really understood the “upside” of veal, that elevates it over - let’s say pork. It is a rather neutral tasting protein, pretty much like the lean pork is nowadays. It has a lot of collagen, which makes long cooked cuts juicy and tender. But then there is the significantly cheaper suckling pig, which amplifies that trait.
Don’t get me wrong: I do like veal, especially in its medium-rare state, like a SV veal Tafelspitz. But I only buy it on offer, when the premium it usually fetches is gone …
This is an older WaPo article on the US veal controversy. https://www.washingtonpost.com/archive/lifestyle/food/1989/06/14/conflict-over-veal/f30581a1-9938-4545-aa9f-cc14080179ff/
