Veal’s Regional Value Is Decided Increasingly in Foodservice

A new analysis by *Fleisch & Co* draws attention to a gap between culinary identity and raw-material origin in Austrian foodservice. According to the cited sector data, only around one in five veal schnitzels eaten away from home is prepared with Austrian veal. At the same time, the RollAMA 2025 survey highlights the weight of foodservice: 39% of respondents eat breaded schnitzel frequently or exclusively away from home.