At the nearby supermarket here in Queens, I noticed that they sell veal breast for less than a dollar a pound. In Manhattan, at Fairway, the same cut of veal goes for almost three dollars a pound.
My question hopefully has relevance outside the NYC area:
If we're talking about plain old mass-produced veal (as opposed to the organic, free-range, less 'cruel' variety), is all veal pretty much the same? If I'm going to buy non-organic veal, is there any reason to pay more at Citarella or Fairway as opposed to my local no-frills "Food Dynasty"? Is there some rating system or other factors I should be aware of?