Generally used to describe the meat from a young calf from one to three months old whose delicately textured flesh is firm and creamy white with a pale grayish-pink tinge. Veal calves are not allowed to eat grains or grasses (as this causes their flesh to darken), and their movements are restricted throughout their short lives. Veal is often cooked in a way that compensates for its lack of natural fat, otherwise it is easy to overcook and dry out.
The meat from a calf or young beef animal. Male dairy calves are used in the veal industry. Dairy cows must give birth to continue producing milk, but male dairy calves are of little or no value to the dairy farmer. A small percentage are raised to maturity and used for breeding.
A calf (usually male) that is raised on milk and is intended to be used for meat at a young age. Veal meat is served at many restaurants and is very popular in cultural cuisine.
meat from a milk-fed calf usually less than 3 months old.
meat from a calf no older than eight weeks.
Meat from a calf that weighs about 150 pounds. Those that are mainly milk-fed usually are less than three months old. The difference between veal and baby beef is based on the color of their meat, which is determined almost entirely by diet. Veal is pale pink and contains more cholesterol than beef. See Also: baby beef. beef. calf. meat.
Meat from a young calf, generally from 1 to 3 months old.
Meat from calves slaughtered when younger than 9 months (usually at 8-16 weeks); has a lean, light pink flesh, delicate flavor and tender, firm texture.
Beef from calves that are less than six months old -- usually slaughtered at about 16 weeks of age.
Flesh of milk-fed calf up to 14 weeks of age.
Meat from the carcass of a young calf.
Veal is the meat of young calves, specifically the male offspring of dairy cattle, and is appreciated for its delicate taste, tender texture and nutritious qualities. Dairy cows must give birth annually to continue producing milk naturally, but male dairy calves are of little value to dairy farmers except as meat. Veal is often associated with Italian, French, German cuisines, as well as cuisines of other middle-European countries. North American consumers tend to prepare veal dishes for special occasions only.
the meat from young calves, is first cut into large primal or wholesale cuts that are then cut into individual retail cuts. Young veal may not be available in grocery stores but is often sold by butchers. The shoulder is the source of shoulder, arm, and b
Veal is a culinary term for meat produced from the calves of cattle.
