Veal: Difference between revisions

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{{Infobox food
[[File:Holstein_cow_with_one-day_calf_01.jpg|thumb|A Holstein cow with a one-day-old calf]]
| name = Veal
[[File:Veal-shank.jpg|thumb|Veal shank]]
| image = Veal-shank.jpg
[[File:MIN_Rungis_viandes_de_boucherie_veau.jpg|thumb|Veal cuts at a market]]
| caption = Veal chop
[[File:4-16-08_counsil_ranch_Dianes_164.jpg|thumb|Calves on a ranch]]
| country = Worldwide
| region =
| type = Meat
| main_ing = Veal
| served = Cooked
| calories = 120 kcal per 100g
| similar = Beef, lamb, pork
| other =
}}


'''Veal''' is the meat from young cattle, typically less than three months old. It is a popular type of meat worldwide and is often used in a variety of dishes, from stews to roasts.
'''Veal''' is the meat of [[calf|calves]], in contrast to the 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 cattle]] breeds which are not used for breeding. Generally, veal is more expensive than beef from older cattle.


== History ==
==Production==
Veal production involves raising calves until they reach a certain weight, typically around 150 to 300 pounds (68 to 136 kg). The calves are usually slaughtered between 16 to 18 weeks of age. The meat is known for its pale color and tender texture, which is a result of the young age of the animals and their diet.


Veal has been consumed by humans since ancient times. The ancient Romans, for example, consumed veal and it was considered a luxury food. In medieval times, veal was also considered a luxury food and was often served to royalty and the wealthy.
===Diet===
Calves raised for veal are often fed a milk-based diet, which contributes to the pale color of the meat. Some veal calves are also fed a diet that includes grain, which can result in a slightly darker meat known as "red veal."


== Production ==
===Housing===
Traditionally, veal calves were raised in small individual pens, but modern practices have shifted towards group housing systems that allow for more movement and social interaction among the animals. This change has been driven by animal welfare concerns and consumer demand for more humane treatment of livestock.


Veal comes from young cattle that are typically less than three months old. The young age of the cattle means that the meat is tender and has a mild flavor.
==Types of Veal==
There are several types of veal, categorized by the age and diet of the calf:


There are several different methods used to produce veal, including:
* '''Milk-fed veal''': Calves are fed a milk-based diet and are typically slaughtered at around 18 to 20 weeks of age.
* '''Grain-fed veal''': Calves are fed a diet that includes grain, resulting in a slightly darker meat.
* '''Free-raised veal''': Calves are raised in open pastures and are not confined to pens.


Crate-raised: In this method, the young calves are kept in small crates to limit their movement and encourage the development of tender meat. This method has been controversial due to concerns over animal welfare, and is now banned in several countries.
==Culinary Uses==
Group housing: In this method, the young calves are kept in pens with other calves and are allowed more freedom to move around. This method is considered more humane than crate-raising.
Veal is a versatile meat used in various [[cuisine|cuisines]] around the world. It is often featured in classic dishes such as [[Wiener Schnitzel]], [[osso buco]], and [[veal piccata]]. The meat's tender texture and mild flavor make it suitable for a variety of cooking methods, including roasting, grilling, and braising.
Free-raised: In this method, the young calves are allowed to roam freely and are not kept in pens or crates. This method is the most humane, but the meat can be tougher and less tender than meat produced using other methods.
== Varieties ==


There are several different types of veal, including:
==Ethical and Environmental Concerns==
The production of veal has been subject to criticism due to concerns about animal welfare, particularly regarding the confinement of calves in small pens. In response, many producers have adopted more humane practices, such as group housing and improved living conditions. Additionally, there are environmental concerns related to the resources required for veal production, including water and feed.


Milk-fed veal: This type of veal is produced from calves that have been fed a milk-based diet. The meat is pale and has a delicate flavor.
==Related pages==
Grain-fed veal: This type of veal is produced from calves that have been fed a diet that includes grains. The meat is darker and has a stronger flavor than milk-fed veal.
* [[Beef]]
Rose veal: This type of veal is produced from calves that have been allowed to graze on grass and have had access to grain. The meat is darker than milk-fed veal, but lighter than grain-fed veal.
* [[Dairy farming]]
== Cooking ==
* [[Animal welfare]]


Veal can be cooked in a variety of ways, including grilling, roasting, and stewing. It is often served with vegetables or as part of a larger meal.
[[Category:Meat]]
 
[[Category:Cattle]]
Because veal is a tender meat, it is important not to overcook it, as it can become tough. Veal should be cooked to an internal temperature of 145°F (63°C) for safety.
[[Category:Animal welfare]]
 
== Nutritional value ==
 
Veal is a good source of protein and is low in fat, making it a healthy choice for meat eaters. A 100g serving of veal contains approximately 120 calories.
 
== Cultural significance ==
 
Veal is a popular meat worldwide and is used in a variety of dishes. In Italian cuisine, for example, veal is often used in dishes like veal parmesan and osso buco. In French cuisine, veal is used in dishes like veal escalope and veal ragout.
 
== Controversies ==
 
Veal production has been controversial due to concerns over animal welfare. In the past, the crate-raising method was widely used, which involved confining calves to small crates to limit their movement and encourage tender meat. This method has been criticized for being cruel to the animals, as the calves have little room to move and cannot develop normal behaviors. In response to these concerns, several countries, including the European Union, Australia, and New Zealand, have banned crate-raising.
 
The veal industry has also been criticized for its environmental impact. Like all animal agriculture, veal production requires large amounts of water, land, and feed. It also produces significant amounts of greenhouse gas emissions and waste.
 
== Health concerns ==
 
Veal is a good source of protein and is low in fat, but it does contain cholesterol. People who are concerned about their cholesterol levels should consume veal in moderation.
 
There have also been concerns about the use of antibiotics in veal production. Like other types of animal agriculture, veal production can involve the use of antibiotics to prevent and treat diseases. However, the overuse of antibiotics can lead to the development of antibiotic-resistant bacteria, which can pose a risk to human health.
 
== See also ==
 
[[Beef]]
[[Lamb]]
[[Pork]]
 
== References ==
 
{{Reflist}}
 
== External links ==
 
[https://www.beef2live.com/story-veal-production-0-107008 Beef2Live - Veal Production]
[https://www.bonappetit.com/story/what-is-veal Bon Appét
{{stub}}

Latest revision as of 13:21, 31 March 2025

A Holstein cow with a one-day-old calf
Veal shank
Veal cuts at a market
Calves on a ranch

Veal is the meat of calves, in contrast to the 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 cattle breeds which are not used for breeding. Generally, veal is more expensive than beef from older cattle.

Production[edit]

Veal production involves raising calves until they reach a certain weight, typically around 150 to 300 pounds (68 to 136 kg). The calves are usually slaughtered between 16 to 18 weeks of age. The meat is known for its pale color and tender texture, which is a result of the young age of the animals and their diet.

Diet[edit]

Calves raised for veal are often fed a milk-based diet, which contributes to the pale color of the meat. Some veal calves are also fed a diet that includes grain, which can result in a slightly darker meat known as "red veal."

Housing[edit]

Traditionally, veal calves were raised in small individual pens, but modern practices have shifted towards group housing systems that allow for more movement and social interaction among the animals. This change has been driven by animal welfare concerns and consumer demand for more humane treatment of livestock.

Types of Veal[edit]

There are several types of veal, categorized by the age and diet of the calf:

  • Milk-fed veal: Calves are fed a milk-based diet and are typically slaughtered at around 18 to 20 weeks of age.
  • Grain-fed veal: Calves are fed a diet that includes grain, resulting in a slightly darker meat.
  • Free-raised veal: Calves are raised in open pastures and are not confined to pens.

Culinary Uses[edit]

Veal is a versatile meat used in various cuisines around the world. It is often featured in classic dishes such as Wiener Schnitzel, osso buco, and veal piccata. The meat's tender texture and mild flavor make it suitable for a variety of cooking methods, including roasting, grilling, and braising.

Ethical and Environmental Concerns[edit]

The production of veal has been subject to criticism due to concerns about animal welfare, particularly regarding the confinement of calves in small pens. In response, many producers have adopted more humane practices, such as group housing and improved living conditions. Additionally, there are environmental concerns related to the resources required for veal production, including water and feed.

Related pages[edit]

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