Because veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough. Some classic French veal dishes include fried escalopes, fried veal Grenadines (small, thick fillet steaks), stuffed paupiettes, roast joints, and blanquettes. In Italian, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish Wiener Schnitzel. Minced veal with garlic and shiitake on rigatoni Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed. The name comes from the pink colour, which is partly a result of the calves being slaughtered later at about 35 weeks of age. Young beef (in Europe "rose veal" in the UK) Calves raised on farms in association with the UK Royal Society for the Prevention of Cruelty to Animals' Freedom Food programme. The calves are slaughtered at 22 to 26 weeks of age weighing 290 to 320 kg (650 to 700 lb). In Canada, the grain-fed veal stream is usually marketed as calf, rather than veal. The meat is darker in colour, and some additional marbling and fat may be apparent. Nonformula-fed ("red" or "grain-fed") veal Calves raised on grain, hay, or other solid food, in addition to milk. In Canada, calves intended for the milk-fed veal stream are usually slaughtered when they reach 20 to 24 weeks of age, weighing 200 to 230 kg (450 to 500 lb).
The meat colour is ivory or creamy pink, with a firm, fine, and velvety appearance. The majority of veal meat produced in the US are from milk-fed calves.
Veal calf age plus#
Formula-fed ("Milk Fed", "Special Fed" or "white") veal Calves are raised on a fortified milk formula diet plus solid feed. There are several types of veal, and terminology varies by country.īob veal Calves slaughtered as early as 2 hours or 2–3 days old (at most 1 month old), yielding carcasses weighing from to 9–27 kilograms (20–60 pounds). Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. Generally, veal is more expensive by weight than beef from older cattle. Veal can be produced from a calf of either sex and any breed however, most veal comes from young male calves of dairy breeds which are not used for breeding. Veal is the meat of calves, in contrast to the beef from older cattle. Veal is the meat from calves, often dairy breeds A cut of veal shank Veal carcasses at the Rungis International Market, France (2011)
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