Wisconsin
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Wisconsin Farmers
- Wisconsin Farm Bureau
- Wisconsin Pork Association
- Wisconsin Soybean Association
- Wisconsin Milk Marketing Board
- Wisconsin Beef Council
- Wisconsin Cattlemen's Association
- Wisconsin Veal Growers Association
- Wisconsin Corn Growers Association
- Wisconsin Poultry and Egg Industries Association
- Wisconsin Dairy Business Association
- Professional Dairy Producers of Wisconsin
- Syngenta
Wisconsin Farmers
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Wisconsin Veal Farmer
“With our system we really do look for the individualized care on all these calves.”
Chris LandwehrVeal Farmer
Name: Chris Landwehr
Location: De Pere, Wisconsin
Years farming: I’ve been farming for a total of 35 years, but on my own for 21 years.
My family: My wife, Andrea, is a Principal for Green Bay School District, and we have two kids. Our oldest is Josh, who is a junior at Michigan Technological University, studying engineering, while our youngest is Jennah, who is a freshman at St. Norbert’s College, studying health sciences.
How I came to be a farmer: After college, I worked in the financial business sector, but realized my heart was still in farming having grown up on a veal farm. I purchased a veal farm in the area, and then purchased the family farm when my parents retired. I also worked as a service technician for the veal industry for 20 years.
The best thing about being a farmer: I love being at the grass roots of the food production chain. Farmers make up 2 percent of the U.S. population and feed the other 98 percent. I think that’s incredible. I also like the independence that farming affords a family, while instilling hard work and great values. Because it is such a demanding job, the family appreciates the little things, like a vacation. I know my kids will do well in life because they’ve learned how to work at a young age and because of that will be leaders in whatever they choose to do. I wouldn’t be surprised if farming is in their future.
My personal philosophy on farming: My personal philosophy is to work hard, be honest and thank God for what you have. I think it’s extremely important to educate the non-farming public to what we do on the farm and that the food they are eating doesn’t start at the grocery store. There is a hard working family that has dedicated their life to producing food, while being good stewards of the land.
Veal Production in Wisconsin and the United States
- Veal is a delicately flavored meat. It is therefore a good choice when making a dish which has a flavorful sauce or rub. Seasonings that enhance veal's natural flavors include white wine, sherry, onion, celery, parsley, butter, marjoram, rosemary, sage, oregano, black pepper, cinnamon, garlic, mustard, nutmeg, bay leaf and thyme.
- When on the grill or other heat source, use tongs to turn veal. A fork will pierce the meat, allowing flavorful juices to escape.
- Veal is an excellent source of protein and a good source of niacin, zinc, and vitamin B12 and B6.
- Veal was so revered in 16th century Italy that if it was served at a wedding, no other meat could be served.
- The U.S. veal industry is environmentally friendly, using more than 5 billion pounds of whey and milk byproducts that otherwise might have to occupy huge amounts of landfill space.
- A standard 3 oz. portion of many veal dishes, including the popular Veal Parmigiana, is less than 400 calories.
- Despite its reputation as a special-occasion meat, veal is versatile and surprisingly easy to prepare. Many veal dishes can be prepared at home in less than 30 minutes.
For more information about veal farming in Wisconsin, please visit: http://www.beeftips.com
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