Veal Cuts: export from Canada to ASEAN

Veal is bought on production system before anything else, because milk-fed and grain-fed veal differ visibly in colour and texture and buyers hold firm preferences driven by cuisine and channel rather than treating them as substitutes.

Milk-fed veal is paler and finer-textured and carries the premium in most Asian fine-dining channels. Grain-fed is pinker and firmer.

Colour is the attribute the end user judges first, so a written colour expectation matters more here than for beef. Beyond that, specify the cut, weight band and trim, following the beef vocabulary at smaller weights.

Canadian production is concentrated in Quebec and Ontario and volumes are modest, so programmes are less flexible than for beef and forward contracting matters. Establishment eligibility applies as it does across all Canadian meat.

Veal generally classifies within bovine meat but sometimes under its own sub-heading, and eligibility is confirmed for veal specifically rather than inherited from a beef approval. Confirm both before committing to a programme.