Collegiate Virtual Veal Recipe Development Competition

The National Veal Promotion, supported by NAMI, a contractor to the Beef Checkoff, is offering collegiate culinary programs the opportunity to participate in a veal learning experience and a national culinary competition. 

One winner will be chosen at the state competition level, each state winner will receive scholarship money and the chance to have their recipe featured on the national platforms of Each state winner will be entered into the national competition, for the chance to win additional scholarship money and national recognition. 


This “at-school” competition will allow culinary students to learn about veal production on the farm and experiment with veal in the kitchen. The competition also includes a chance to win scholarship money and the possibility of your school’s recipes highlighted on Veal Made Easy national platforms! Students may work individually or in teams of 2-3 members, to develop creative and new veal recipes designed for at-home consumer audience- 4 servings. (See Contest Criteria for more information) 


  1. Learn about Veal Farming: watch our virtual veal farm tour on YouTube to learn about veal and how veal is raised. Complete pre and post video surveys.
  2. Recipe Development: All recipes submissions will be created on students’ home campuses or residence and submitted to NYBC via Dropbox or email by March 17, no exceptions.
  3. State Winners will be notified by March 24
  4. State Winners will be automatically submitted to the National Competition 
  5. National Competition Winner will be announced March 31, 2021

Contest Criteria: 

Recipe Requirements:

  • Recipe must utilize ground veal, veal cutlets, or a veal chop
  • Total cost of recipe ingredients cannot exceed $35.00 
  • Recipes should be designed to make 4 servings 
  • Recipe cooking methods should be easily replicated in a conventional home kitchen
  • Recipe ingredients should be commonly found and available at major retail chains 
  • Recipe does not need to include side dishes, but the Beauty Plate photo must have side dishes    
 State Competition Submission Requirements: 
  • Each submission should include school name, names of student team members and name of supervising instructor(s). 
  • Each team will be asked to submit a veal recipe including the detailed ingredient list and cooking instructions, as well as optional side dish accompaniments. 
  • Each recipe submission should include 3-5 high resolution photos of the complete plated recipe, ingredients, and one (1) Beauty plate photo submission with props and supporting sides- (visit for examples) 
  • Optional “hands and pans” video to further market your recipe (this is NOT required, and cannot be a cooking demo) Example video:

Spring 2019 WinNer- Onondaga Community College 

Southwest Veal Poblano Pepper Bombs created by OCC students Rose Thompson, Jesse Midgley, and  Alex Moran. 

Example Completed Submission