What is veal meat?

Veal meat is the flesh of calves, young domestic cattle less than one year of age. In culinary terms, veal specifically refers to the meat of calves no more than 6 to 7 months old. Veal is known for its tenderness, mild flavour, and light colour, which is why it is prized in many cuisines around the world.

Here are a few additional details about veal meat:

Colour: Veal meat has a pale pink colour due to the young age of the calves and their predominantly milk diet.

Texture: Veal is renowned for its fine texture and tenderness, making it suitable for a variety of cooking methods.

Flavour: Veal has a mild, delicate flavour that is sometimes sweeter and more subtle compared to beef.

Nutritional Value: Veal is a source of protein, vitamins such as B12 and B6, minerals including iron and zinc, and it tends to be lower in fat compared to other cuts of meat from older cattle.

Production: Veal production involves raising young calves for the specific purpose of their meat. Calves raised for veal are typically kept in confinement, with limited movement, and fed a specialised diet that includes high levels of milk or milk replacers to keep their meat tender.

Variations: Based on the diet, age, and breed, different types of veal may be produced. Some labels used for veal include white veal, rosé veal, and milk-fed veal. These variations can slightly alter the taste, texture, and colour of the meat.

Regional Cuisines: Veal is a popular ingredient in many cuisines. It is commonly used in Italian dishes such as Osso Buco, French preparations like Blanquette de Veau, and also features in cuisines from Austria, Germany, and some parts of Asia.