What Is Veal?
Veal is meat from young cattle, typically under one year old, most often male dairy calves. It's prized for its tender texture, delicate flavor, and pale color compared to beef.
The Basics
What it is: Meat from young cattle
Age at slaughter: Typically 16-18 weeks (varies by type)
Taste: Milder, more delicate than beef
Texture: Very tender
Color: Pale pink to light red
Cost: More expensive than beef
Why Veal Exists
- Dairy cows must give birth to produce milk
- Female calves become dairy cows
- Male calves can't produce milk
- Male calves would otherwise be a byproduct
This is why veal is closely tied to the dairy industry.
Types of Veal
| Type | Age | Diet | Color | Notes |
|------|-----|------|-------|-------|
| Bob veal | 1-3 weeks | Milk only | Very pale | Least common, least ethical concerns |
| Formula-fed | 18-20 weeks | Milk replacer | Pale pink | Most commercial veal |
| Grain-fed | 20-24 weeks | Milk + grain | Pink | Less common |
| Pasture-raised | 24+ weeks | Grass + milk | Darker | Most ethical, best flavor |
The Ethics Question
- Calves confined in small crates (veal crates)
- Limited movement
- Anemia induced for pale color
- Early separation from mothers
- EU banned veal crates (2007)
- US producers increasingly moving to group housing
- Some states (California, Arizona, others) have banned crates
- "Humanely raised" and pasture-raised options growing
The reality: Veal production varies widely. Some is highly problematic; some pasture-raised veal involves better animal welfare than much industrial beef.
Veal in Cooking
- Veal piccata — Scallopini with lemon and capers
- Veal Marsala — With Marsala wine sauce
- Wiener schnitzel — Breaded, fried cutlet (Austrian)
- Osso buco — Braised veal shanks (Italian)
- Veal parmigiana — Breaded cutlet with marinara and cheese
- Blanquette de veau — French stew in white sauce
- Extremely tender
- Absorbs flavors well
- Doesn't overpower sauces
- Elegant presentation
Veal Cuts
| Cut | Best Use | Notes |
|-----|----------|-------|
| Scallopini | Quick sauté | Thin cutlets, very tender |
| Chops | Grilling, pan-frying | Bone-in, like small steaks |
| Shanks | Braising (osso buco) | Collagen-rich, needs long cooking |
| Breast | Stuffing, braising | Economical cut |
| Ground veal | Meatballs, meatloaf | Often mixed with pork and beef |
How to Cook Veal
- Don't overcook (lean meat dries out quickly)
- Medium (145°F) is ideal for most cuts
- Quick cooking for scallopini (2-3 minutes per side)
- Low and slow for shanks (2-3 hours)
Pounding: Scallopini should be pounded thin for even cooking.
Making Ethical Choices
- Pasture-raised/grass-fed options
- "Humanely raised" certifications
- Local farms with verifiable practices
- Rose veal (UK term for higher-welfare veal)
Some perspective: The ethics of veal are intertwined with dairy. If you consume dairy, veal calves exist regardless.