The Wiener Schnitzel is one of Austria’s most famous dishes. Many people believe it is made with local Austrian veal.
But new research shows that most of the meat actually comes from the Netherlands, where calves are raised under conditions not allowed in Austria.
The Austrian TV show ORF Report shared findings from an investigation by the platform The Marker and Dutch animal welfare group Eyes on Animals.
Journalists followed the path of veal from farms to restaurants. They visited large veal farms and slaughterhouses in the Netherlands, where they saw problems with animal welfare.
Up to 150 calves killed every hour
The Dutch veal industry is the biggest in the European Union. Calves from different EU countries are brought to the Netherlands, where they are raised and slaughtered. The scale is massive, one farm said up to 150 calves are killed every hour.
The reporters saw calves kept in simple barns and large feeding halls. These places are built for efficiency, not animal comfort. Many calves are kept indoors without enough space to move or play.
White meat from iron-poor diet
Dutch farmers feed the calves a special diet low in iron, mostly made of milk powder. This gives the meat a very light color.
In Austria, very white veal is often seen as high-quality. But this method is banned in Austria because it can harm the calves’ health. The iron-poor diet can cause anemia and other health problems.
Still, this meat ends up in many Austrian restaurants. It is cheaper, and the light color makes it look attractive on the plate.
Restaurants often mislead guests
The Marker also asked many restaurants in Vienna where their veal comes from. Most said it was Austrian, but they gave no proof.
One later admitted in an email that their meat came from Italy and the Netherlands.
Another refused to answer. One restaurant advertised “milk-fed Austrian veal from Salzburg”, but a chef later said it was “from the EU”.
Austrian law does not require restaurants to show where their meat comes from. This allows businesses to hide or even lie about the origin of the veal.
Journalist Tobias Giesinger warns: “Without clear rules, restaurants can continue to mislead consumers.”
