IT CONTINUES WITH
STRICT QUALITY CONTROL.

Our family owned and operated, “under-one-roof” operation allows us to maintain perhaps the strictest quality control standards in the entire veal industry. From livestock acquisition, to slaughter and processing, to customer delivery, and every stage in between . . . We Control Our Own Quality Control.
 . . . From the moment calves arrive at our plant, our eleven designed-in individual quality control stages are in-place to not only allow that to happen, but to demand that it does. Each stage along the line requires specific, progressive conditions be met before product moves into further production -- all under the watchful eye of our specially trained Department Supervisors and our Director of Quality Assurance.
 . . . Backing that up is state-of-the-art equipment and technologies, strictest sanitation standards, and vacuum-sealing for all product that we provide to insure optimum product shelf life -- from primals and sub-primals, all the way through to case-ready product. All this to assure the consistently superior veal product for which the Dutch Valley brands have come to be known ... smooth and fine in texture, pale pink in color, lean in trim, and delicately flavorful.

The pride we take in producing Dutch Valley Veal doesn’t happen overnight; it’s generations-old, and something you can always depend on. In short, our under-one-roof operation lets us splurge on quality in the most efficient and cost-effective manner possible.

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