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Veal is the meat of young cattle, typically calves slaughtered before reaching one year of age. In many markets, milk-fed veal is standard, with slaughter at roughly 16 to 20 weeks. The meat is usually pale pink to nearly white, with a delicate, tender texture and a mild flavor. Color and tenderness are influenced by feeding: calves raised largely on milk produce lighter meat, while those fed solid feed or grass may yield slightly darker cuts.

Common veal cuts include cutlets (escalopes), fillets, chops, and shanks used for osso buco; ground veal is used in sausages and meatballs. Because of its tenderness, veal is often cooked quickly by sautéing, grilling, or pan-searing, while tougher shanks and some other cuts are braised to develop flavor and tenderness.

Production and welfare: In dairy systems, many male calves are raised for veal since they cannot breed. Veal production has drawn scrutiny for confinement practices; many jurisdictions have phased out crate systems and require larger housing, enrichment, or alternative rearing methods to meet welfare standards.

Veal has long been part of European culinary traditions and plays a significant role in Italian, French, and Austrian cooking. In North America, veal remains common in cutlets and scaloppine; labeling and welfare certifications are often used to inform consumers about origin and handling.