Taxed and Spent wrote:

> On 11/22/2018 10:30 AM, Brice wrote:
> >On Thu, 22 Nov 2018 12:26:13 -0600, "cshenk" > wrote:
> >
> > > Dave S wrote:
> > >
> > > > I buy veal shoulder chops at PriceChopper regularly.
> > > > Good for a braise. My thinking that a "real"
> > > > veal chop is a young t bone/porterhouse steak.
> > > > I don't see them....
> > > > Veal breast at a local store on occasion.
> > > >
> > > > Veal must have been cheaper and more common in the past,
> > > > the family had veal cutlets once a week or so. Probably in the
> > > > 70's.
> > > >
> > > > I remember restaurants having veal shank specials.
> > >
> > > Veal was cheaper then as we had more small farmers who couldn;t
> > > over winter all the calves. Now with the mega-industry, it's
> > > marketed as a premium price.
> >
> > Normally, large scale means prices go down, not up.
> >
>
> Normally, access to larger markets means prices go up for the
> producer.

This time prices for the consumer were a bit cheaper because the
farmers had to sell at almost a loss (small ones, not larger combines).
You'd get a mini-glut of it seasonally. I'm not sure if that lasted to
the 70's but one of my older cookbooks from the 50's refers to 'veal
season'.

There was also a book series (might have been Little House on the
Prarie? Not sure). About life on a small farm and there's a
scene/chapter about selecting which calves would be worth wintering
over. There's side discussion on barn space and a barn raising.