Veal: Difference between revisions
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[[File:Holstein_cow_with_one-day_calf_01.jpg|thumb|A Holstein cow with a one-day-old calf]] | [[File:Holstein_cow_with_one-day_calf_01.jpg|thumb|A Holstein cow with a one-day-old calf]] | ||
[[File:Veal-shank.jpg|thumb|Veal shank]] | [[File:Veal-shank.jpg|thumb|Veal shank]] | ||
[[File:MIN_Rungis_viandes_de_boucherie_veau.jpg|thumb|Veal cuts at a market]] | [[File:MIN_Rungis_viandes_de_boucherie_veau.jpg|thumb|Veal cuts at a market]] | ||
[[File:4-16-08_counsil_ranch_Dianes_164.jpg|thumb|Calves on a ranch]] | [[File:4-16-08_counsil_ranch_Dianes_164.jpg|thumb|Calves on a ranch]] | ||
'''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. | '''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. | ||
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* [[Dairy farming]] | * [[Dairy farming]] | ||
* [[Animal welfare]] | * [[Animal welfare]] | ||
[[Category:Meat]] | [[Category:Meat]] | ||
[[Category:Cattle]] | [[Category:Cattle]] | ||
[[Category:Animal welfare]] | [[Category:Animal welfare]] | ||
Latest revision as of 13:21, 31 March 2025
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.
