Veal
Veal is meat from young calves, especially cattle raised for food.
Veal is meat from young calves, known for its tender texture and pale colour. It is commonly used in international cuisines and often sourced from dairy herds.
What it is
Veal is defined as the flesh of a young calf. The word comes from Middle English, via Old French and Latin roots meaning 'calf'. It is distinct from beef, which comes from older cattle.
Key characteristics
Compared with beef, veal is generally lighter in colour and more tender, with a mild flavour. Despite its pale appearance, it is classified as a red meat in food guidelines.
Production and culinary use
Veal commonly comes from male calves in dairy operations. It appears in many traditional dishes across Europe and elsewhere, and can be roasted, braised, sautéed, or made into cutlets and stews. In Canada, veal is sold in grocery stores and restaurants, and is part of discussions about livestock production and animal welfare.
In short
- Veal is the flesh of a young calf.
- It is more tender and paler than beef.
- Most veal comes from dairy herd calves.
- Used in many traditional dishes worldwide.
Veal is sold and consumed in Canada as part of the wider meat market, and Canadian readers may encounter it in grocery stores, restaurants, and discussions about livestock production and animal welfare.
Quick questions
What is veal?
How is veal different from beef?
Is veal considered red meat?
Sources
- Merriam-Webster — https://www.merriam-webster.com/dictionary/vealSupports: Definition of veal as the flesh of a young calf; also notes related meaning as a calf raised for veal.
- Cambridge Dictionary — https://dictionary.cambridge.org/us/dictionary/english/vealSupports: Definition of veal as meat from very young cattle.
- Oxford Learner's Dictionaries — https://www.oxfordlearnersdictionaries.com/definition/english/vealSupports: Definition of veal as meat from a calf; word origin.
- Collins English Dictionary — https://www.collinsdictionary.com/dictionary/english/vealSupports: Definition of veal as meat from a calf.
- ScienceDirect Topics — https://www.sciencedirect.com/topics/food-science/vealSupports: General characteristics of veal, including tenderness, pale colour, and its relationship to young calves.
- RSPCA Assured — https://www.rspcaassured.org.uk/blog/vealSupports: General explanation that veal is meat from young cattle and commonly associated with dairy herds.