Veal

Veal is the meat that comes from young calves, unlike beef, which comes from older cattle. It can come from calves of any breed, but most veal comes from young male calves of dairy breeds that are not used for breeding. Because of this, veal is often more expensive than beef.

People raise veal as a way to use dairy bull calves that would not otherwise be needed and to make use of whey solids, a byproduct from making cheese. However, some people have concerns about the way veal is produced, saying it may not be fair to the animals. Because of these concerns, there have been some bans and rules about veal in places like Europe and the United States.

Definitions and types

"Bob veal" redirects here. For the baseball player, see Bob Veale.

There are several types of veal, and the names for them can change depending on the country.

Bob veal
Calves are killed as early as a couple of hours or a few days old (no older than one month). Their bodies weigh between 9 and 27 kilograms (20 to 60 pounds).

Formula-fed ("milk-fed", "special-fed" or "white") veal
These calves are fed a special milk mix and some solid food. Most veal in the US comes from these calves. The meat looks ivory or creamy pink and feels firm and soft. In Canada, these calves are usually killed when they are about 20 to 24 weeks old and weigh 200 to 230 kg (450 to 500 lb).

Nonformula-fed ("red" or "grain-fed") veal
These calves eat grain, hay, or other solid food along with milk. The meat looks darker and may have a little extra marbling and fat. In Canada, this type is often sold as calf instead of veal. These calves are usually killed when they are 22 to 26 weeks old and weigh 290 to 320 kg (650 to 700 lb).

Young beef (in Europe; "rose veal" in the UK)
These calves are raised on farms that follow guidelines from the UK Royal Society for the Prevention of Cruelty to Animals. The meat looks pink because the calves are killed later, around 35 weeks of age.

The US also uses words like calf, bob, intermediate, milk-fed, and special-fed to describe these types.

Culinary uses

See also: List of veal dishes

Veal is a special and tasty food in Italian, French, and other Mediterranean cuisines. It is often made into thin slices called cutlets, like the Italian cotoletta or the famous Austrian dish Wiener schnitzel. In French cooking, veal can be fried, stuffed, roasted, or served in a special sauce. Because veal has less fat than many other meats, it needs careful cooking so it stays tender. It is often coated before frying or served with a sauce. One popular dish is veal parmigiana, which uses breaded veal slices.

Besides meat, the bones of calves are used to make a strong broth called a stock, which is the base for many sauces and soups. Parts of the calf’s stomach are also used to make a substance called rennet, which helps make cheese. Some people also consider calf organs to be some of the best-tasting animal organs.

Production

Male calves from dairy cows are often used to make veal because they are not needed for breeding. These young calves are usually taken from their mothers within three days and kept in individual stalls for a short time before being grouped with other calves.

The calves are fed a special milk-based formula, similar to baby formula, and later given solid foods like corn. Farmers make sure the calves have clean water, good food, and a safe place to live so they stay healthy.

Animal welfare

Veal production has been a topic of discussion because some people worry about how the animals are treated. Some groups think that certain ways of raising veal calves are not fair to the animals. Because of this, many places are trying to improve how veal is made.

In the past, calves were sometimes kept in very small spaces where they could not move much. Today, most places give calves enough room to lie down, stand up, and stretch. Some methods involve giving calves only liquid food, which can affect their health and make them more likely to get sick.

There have been changes to make veal production better for the animals, and many people are working to find happier ways to raise veal calves.

Crate bans

Europe

In 1990, the British government stopped allowing calves to be moved in small, tight crates. The whole European Union followed this rule in January 2007, banning these crates for veal calves.

Many northern European countries, like Finland, do not allow veal calf production in the same way. Finland has laws that protect animal care, which effectively stopped the use of these crates. While Switzerland does not have a specific ban, most calves there are raised outdoors.

United States

In 2007, a group representing veal farmers in the United States encouraged everyone in the industry to stop using crates that keep calves tied up by 2017. By 2015, this goal was met, and all farmers who follow these rules were raising calves in open pens.

By 2017, all members of this group were raising calves in group pens, and the calves were moved to these pens by the time they were 10 weeks old. Several U.S. states have their own rules against using these crates:

• Arizona (since 2006)
• California (since 2015)
• Colorado (since 2012)
• Kentucky (phasing out by 2018)
• Maine (since 2011)
• Michigan (since 2013)
• Ohio (since 2017)
• Rhode Island (since 2013)

Some states, like New York and Massachusetts, are still discussing rules about this.

Nutrition and health effects

Veal is a type of red meat. Red meat helps give us protein, iron, zinc, and vitamins B1, B2, B6, and B12. But it’s important to know that eating too much unprocessed red meat may increase the chance of getting certain health problems, like colorectal cancer, cardiovascular disease, and type 2 diabetes. When meat is treated in ways like salting, curing, or smoking, it can be even riskier. Health experts suggest eating red meat, including veal, only about three times a week to stay healthy.