Veal is meat from calves that are usually between 6 and 8 months old but can be much younger. Most veal calves are male Holstein-Friesians. Since they can’t make milk, the dairy industry sells them to be slaughtered for profit. Veal is a popular cut of meat in Europe, and about 82% of the world’s Veal comes from the E.U.
The meat is rarely eaten in the U.K.
Unsure how to prepare veal? We are here to help you out in preparing veal. Veal is simple to prepare and should be included in your weekly menu. Depending on the cut, veal can be pan-seared, grilled, sautéed, broiled, or stewed. Select the appropriate cooking method for the veal cut and keep in mind: do not overcook this lean meat.
If you want meat that is both lean and soft, veal is a terrific choice. It has a wide range of applications and can be used in several recipes.
Veal is meat from calves, most commonly male dairy calves between four and six months. It’s more expensive than beef and is popular in Italian, French, German, Swiss, Hungarian, and Czech cuisines. Veal gets its light pink color from its milk or formula-fed diet and hemoglobin concentration. Veal contains less iron than beef because it contains less hemoglobin.
