Calis Beach and Fethiye Turkey Discussion Forum
Turkey Related Subjects => Turkey Discussion Forum (Not Calis specifically) => Topic started by: Colwyn on July 10, 2016, 16:28:26 PM
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I wonder if anyone, perhaps someone involved in animal charities, knows anything about veal production in Turkey and what standards of animal welfare might apply if veal is actually produced in Turkey.
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I think I recall seeing veal on a menu in Turkey. I don't know how much there would be. I read a lot of beef is imported into Turkey. The veal calves are from milk herds and again, not too many of them locally. I am sure there must be milk herds someone. Someone once told me that cattle are kept in big sheds somewhere in Turkey as there is not much pasture for them.
I know, living in a farming area and knowing some farmers that veal is now coming back. At one time it would not be eaten because of the calves being transported alive with no food or water. My neighbour used to have a dairy herd, but he gave it up for lots of reasons, but to have a dairy herd the cows have to have calves every year or so and the female calves are kept and the males which are not good for beef are used for veal. When all the fuss was on about transporting calves, a lot were killed when they were born. So, in a way this is now helping dairy farmers to make some money by veal being back on the menu.
It would be interesting to know the situation in Turkey.
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The Hotels we have stayed in, at Belek Antalya, had quite a bit of veal on the menus.
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Just covering my ears and eyes with this one. We live very near to Brightlingsea from where live veal used to be shipped abroad in the most horrendous conditions. Big demonstrations against the exportation of live veal were carried on. Brightlingsea is such a small quay on a river, not the sort of place one would expect that sort of thing to be happening. Let's hope it doesn't start up again. :( >:(
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There are several farmers and butchers here in North Wales selling veal. The calves that I see appear to be well looked after. I don't have any problem with eating it.
I doubt that conditions in Turkey for them would be particularly good compared to the UK.
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KKOB, I don't have any problem eating veal in the UK - nor in France. I wouldn't eat it in Italy or most of the rest of southern continental Europe. Not simply about transport; more about the way it is raised.
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I wouldn't be at all surprised if the majority of beef sold as veal in Turkey has been velveted.
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Problem was, people did not want to see the calves shipped abroad in crates and so the farmers in the U.K had to shoot them when they were born. Now all the regulations have changed, at least the farmers now can sell the male calves from the milking cattle and make some profit from them.
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I do not know the answer to this question, but based on what I have witnessed here in Turkey in how animals are treated, whether domestic or farm, I think it is fair to conclude that any veal calves are unlikely to have been raised in anything resembling good welfare standards. And don't get me started on slaughter. Although I wouldn't be surprised that there was legislation on animal welfare in this area, like vast areas of the EU it is ignored by both farmer and national inspectorates alike.v
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KKOB, I don't have any problem eating veal in the UK - nor in France. I wouldn't eat it in Italy or most of the rest of southern continental Europe. Not simply about transport; more about the way it is raised.
Standards have increased considerably in recent years - the UK & EU banned "crating" way back in 2007 but there are still concerns over the diet in many EU countries, France included. Mainland European customers want "white" veal whereas in the UK we've now gotten accustomed to rose veal. I've read that public opinion in a lot of countries that produce white veal is gradually producing a shift to rose veal but purists still want that white stuff.
According to a friend who's a chef in Istanbul veal production in Turkey is minimal, most of the higher end places import from Germany. She reckons there may be places that produce it specifically for the Antalya area but its likely that a high proportion served down there is imported also.
JF
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Hilary won't eat any veal but I'm happy with rose. I imagine any veal served in Turkey will be white.
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Agree totally with Hilary, Colwyn. Never tasted veal and never intend to. There are plenty of other things out there.
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I think I may have had veal once but it always concerned me about the crated calves. Now the farmers keep the calves for up to 6 months and then they are sent for slaughtered, so I suppose we should not be too concerned. As we eat chicken that is 12 weeks old, Spring lamb and beef that is killed at 30 months old.
If the veal calves were not used for meat, they would be killed at birth as the Dairy Farmers could not keep them for a longer period of time if they could not sell them. I suppose we have to face facts that we nearly all use milk too and calves being born enable us to have milk.
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Now the farmers keep the calves for up to 6 months and then they are sent for slaughtered, so I suppose we should not be too concerned... If the veal calves were not used for meat, they would be killed at birth
Given the way white veal is raised, slaughter at birth would - in my opinion - be the more humane option. However, I am prepared to listened to informed opinion that judges otherwise.
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And then there's calves liver which many people enjoy too. I've rarely had veal but I do like calves liver with sage butter. When I make snitzel I use flattened chicken breasts.
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Lotty, continental Europe tends to source calves' liver from white veal production; the UK sources it from rose veal calves. So I guess, philosophically, your decision on eating veal ought to match your decision on eating liver. But I suppose not many of us undertake such contemplative consideration before deciding on dinner.
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To be honest I actually prefer a chicken snitzel to veal. I really like calves liver but it's quite rare (literally!) that I have it. ;)