Veal is the meat that comes from young cattle, typically between the ages of 1 to 3 months old. It is known for its tender texture and mild flavor compared to beef, as the animals are still young and have not developed much muscle mass. Veal is often considered a delicacy and is commonly used in high-end cooking. There are different types of veal depending on the rearing method: Milk-fed veal: This comes from calves that are fed primarily milk or milk replacer, resulting in pale-colored, tender meat. Grain-fed veal: These calves are fed a diet of grains, which gives the meat a slightly darker color compared to milk-fed veal but still remains tender and mild in flavor. Free-raised veal: This is veal from calves that are raised in more natural conditions, typically on pasture or with more space to roam. The meat tends to be darker and leaner. Veal is used in various dishes like veal parmigiana, osso buco, veal scaloppini, and veal schnitzel. It is often cooked in ways that enhance its tenderness, like braising, slow cooking, or frying. The production of veal, especially milk-fed veal, has been a topic of ethical debate, with some animal rights advocates concerned about the confinement and treatment of the animals. However, in many places, there are laws and guidelines to improve the welfare of veal calves, encouraging more humane farming practices.
