Guide Note

Veal is any of the meat from young cows, known as calves. The meat has long been prized for its tenderness and lower fat content.

There has long been controversy concerning the consumption of veal, most notably in the treatment of calves and killing methods.

Fast Facts

1. Lower in fat than other beefs
2. White Veal: Raised in crates without ability to move
3. Rose Veal: Meets UK standards for animal welfare
4. Hormone injections have been outlowed in the UK and the United States
5. Traditional Austrian wiener schnitzel contains veal

The four varieties of veal are based primarily on their age and weight.

1. Bob Veal: The youngest variety of veal, these calves are selected within a week of their birth when they weigh less than 200 lbs.
2. Formula-Fed Veal: These calves are raised solely on a milk formula until they are about five months old.
3. Non-Formula-Fed Veal: Raised to the age of six or seven months, they are fed mostly grain and milk and produces a fattier meat than other veal.
4. Rose Veal: Considered the most humane form of veal, the calves are raised until they nine months old. Most veal enthusiasts reject Rose Veal for its meatier color and lack of tenderness in comparison to younger calves.

Since the 1960s, several veal producers have altered their methods in order to promote their veal as humane. Nevertheless, several animal rights groups continue to speak out against veal as a cruel practice.

One of the more controversial methods of traditional calf raising is to keep the animal housed in small stalls. This reduces muscle movement and produces a more tender meat. Certain nutrients are also denied the animal in an effort to remove color from the meat. This practice has been banned in the United Kingdom, though many U.S. dairy farms still use crating as a calf raising technique.