Dear speedysnacks,
Well spotted ! Must confess i hadn't noticed the post was in the scary SQF forum. 
I noticed the SQF definition of Low Risk Food - "A food that is not classified as high risk". 
It appears there is no SQF medium risk. Fair enough although rather un-HACCP like perhaps.
i also noticed this amazingly scientific item in the SQF def. - "It may also apply to a food that is deemed high risk by a customer".
More seriously, do note this other caveat - "and has a significant likelihood of growth causing illness or injury to a consumer if not properly produced, processed, distributed and/or prepared for consumption".
So, assuming that, despite perfect production control, there is micro. pathogenic contamination such as E.coli O157 present at the point of sale, what is yr assessment of the likelihood of your customers being incapable of properly cooking your veal ? (I assume we are talking about a hazard from relevant pathogens rather than, say, metal).
I guess you are interested in SQF category no.8 ?.
If so, It appears that SQF do in fact consider that the average consumer's cooking capability is significantly "unsafe", as evidenced by the right-hand table entry on pg 178 of the Code. I deduce this reflects a still-prevailing fear resulting from the historical local preference for eating undercooked meat / pathogenic E.coli.
pg178 appears to imply that any processed product from meat or poultry, other than canned, is classified as high risk. How about USFDA's risk assessment ?
It would be interesting to compare this conclusion to the situation in other locations.
Rgds / Charles.C
PS i hope my category interpretation was correct. If No.7, the result is apparently, and perhaps curiously, low risk.