The purpose of this study was to determine the veal consumption habits of Seattle area residents and how information about the way veal calves are raised might influence these habits.

In the last 6 months:

• 78% of Seattle residents had not eaten veal
• Of the 22% who had eaten veal, 64% had eaten it fewer than 3 times and 3% had eaten in an average of once a month

Reactions to various practices (Acceptable/Unacceptable/Unsure):

1. A veal calf is taken from its mother within a few hours of its birth and transferred to a barn where he will spend the rest of his life in a narrow two foot by five foot crate with a slotted floor and no bedding material.  (16%/82%/2%)
2. In order to limit his movement and stunt the muscle development, the veal calf is chained at the neck in the crate at all times. (13%/87%/2%)
3. In order to keep his flesh the light color desired in gourmet veal, the calf receives a milk replacement formula that is low in iron. This milk is substitute is the only nourishment the calf receives. He is even deprived of water so that thirst will force him to drink the formula (16%/84%/1%)
4. Because of his weakened immune system, he is likely to be heavily medicated with antibiotics and other drugs. Veal samples, tested by the USFDA have been found to contain drug residues that pose serious risk to human health. (6%/93%/1%)

After knowing how veal calves are treated, 70% said they would be less likely to eat veal, with 54% being much less likely. 27% felt this would make no difference.

If a person knew that a restaurant continued to serve veal after knowing how the calf was treated, 58% said it would influence their choice, and 41% said it would not influence their choice of restaurant.