On 2013-12-20 12:28 PM, jmcquown wrote:

>> Thanks, it must not be regional then. It's probably due more to
>> economics.
>>
>>
> Could be, sf. Yeah, the grocery store economics. I'm sure if I asked
> they'd grind some veal for me. (They do sell veal chops and other cuts
> of veal). I think people around here never heard of using three cuts of
> ground meat for meatloaf. Or maybe they just don't like meatloaf.


It is more likely a matter of customer demand. I live in an area where
there are a lot of Italians. I have two grocery stores from the same
chain within 4 miles of our house. One is in our town, which is mainly
anglo. The other is in the adjacent, which has a significant Italian
community. The one in out town rarely has veal, or has it in small
quantities. The one in the city always has veal and in a variety of cuts.

I have not looked for the veal, pork and beef mixture in the store, but
it used to be available most of the time ... in the city store, not in
the town.

I get my ground meat from my local Dutch butcher, a mixture of beef and
pork. It makes great burgers and meatloaf. The veal mixture is more
often used in meatballs. There are a lot or recipes for tourtiere that
use the three meat mixture, but the people I know who make it use either
beef or the beef and pork mixture.