Kalbs

Kalbs is the genitive singular form of Kalb in German, and is not typically used as an independent noun in everyday speech. The standard term for the animal is Kalb (a young bovine); the plural is Kälber. Kalbs appears most often in compounds or possessive phrases, such as Kalbsfleisch (veal meat), Kalbsbraten (veal roast), Kalbschnitzel (veal schnitzel) or in the phrase des Kalbs (the calf’s).

In agriculture, calves are the offspring of cattle and are raised for dairy or beef production. The management of calves varies by system and region. Female calves from dairy cows may be kept for breeding or raised for meat later, while male calves are commonly raised specifically for veal or beef. Veal production typically targets younger animals, often slaughtered within the first months of life; practices and timelines differ by country and welfare standards.

Culinary uses focus on Kalbsfleisch, or veal meat, which is known for its pale color and tender texture. Common dishes in German-speaking regions include Kalbsbraten, Kalbsrahm, and Kalbschnitzel. In many cuisines, veal is valued for its mild flavor and delicate bite; cuts range from roasts to cutlets, and preparations vary by tradition.

Nutritionally, veal provides high-quality protein and minerals with relatively low fat content compared with some beef products. Welfare considerations have led to changes in veal husbandry in some places, including improved housing, feeding practices, and animal welfare labeling to address concerns about confinement and mobility.

Beyond meat, Kalbs also appears in compound terms such as Kalbsleder (calf leather) and in various legal or descriptive phrases where Kalbs denotes possession or relation to the calf.