Veal

Veal is meat from young cattle, commonly calves slaughtered before weaning or at roughly six months of age. Its color and texture vary with age, diet, and rearing conditions.

Calf: A young bovine, especially one that has not yet reached sexual maturity. Veal comes from calves, though the age meant by veal varies by market and tradition.
Wiener schnitzel: An Austrian dish of thin, breaded, fried veal traditionally served with lemon. It is among the best-known preparations that specifically call for veal.
Rose veal: Veal with a pink color, commonly associated with diets containing solid feed and access to iron. It contrasts with very pale veal produced under iron-restricted feeding.
Veal production: The raising and slaughter of calves for meat. Its feeding and housing systems determine the characteristics and impacts of veal.
Beef: Meat from cattle, usually older animals than those used for veal. Age at slaughter is the main distinction between veal and ordinary beef.
Veal stock: A stock made by simmering veal bones and often vegetables and aromatics. Veal bones produce a mild, gelatin-rich stock used in classical sauces.
White veal: Pale veal produced through feeding practices that limit iron intake. Its color and production methods distinguish it from rose veal.
Calf separation: The removal of a calf from its mother, occurring at different ages in dairy and beef systems. Early separation is common in some veal supply chains and is a major welfare concern.
Myoglobin: An oxygen-binding protein in muscle that contributes to meat’s red color. Lower muscle myoglobin helps make some veal paler than beef.
Blanquette de veau: A French stew of veal in a pale sauce, traditionally finished with cream or egg yolk. This classic dish showcases veal cooked gently rather than browned.

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