Veal

Veal is meat from young cattle, typically calves under six months of age, known for its pale color, delicate texture, and mild flavor compared with mature beef. The term covers various cuts, including chops, cutlets, and shanks.

Most veal comes from calves associated with dairy farming; male calves and some female calves are raised specifically for meat. Rearing methods vary: some producers feed mainly milk (milk-fed veal), often with restricted iron, yielding pale, tender meat; others raise veal on grain or grass, which can darken the meat and produce firmer texture.

Common veal cuts include chops, cutlets, shanks, and shoulder; osso buco is a popular cross-cut from the shank. The meat is prized for tenderness and cooks quickly, often pan-seared, sautéed, or braised to maximize moisture.

Nutritively, veal provides high-quality protein and essential minerals, with fat content dependent on feeding and carcass type. Compared with mature beef, veal generally has less iron and myoglobin, contributing to its lighter color; portion nutrition varies by cut.

Welfare concerns have shaped industry practices, leading to reforms in many regions toward group housing and better living conditions for calves. Regulations and labeling vary by country, and some markets require disclosure of feeding methods and housing.