Meat from an immature bovine.
This term refers to the meat of a young calf, typically between six to eight weeks old and weighing no more than two hundred pounds. Ideally, the calf is milk-fed, resulting in a tender and lean meat that is highly prized by many. While this type of meat is generally known for its tenderness, it may not always be available or affordable for all consumers.
In the realm of culinary classification, we designate the meat of a young calf, aged approximately 2½ to 3 months, with a specific term veal. This tender flesh possesses a delicate pink hue and a close texture. In comparison to beef or lamb, veal exhibits lower fat content, resulting in a higher percentage of protein and a lower energy value. Additionally, veal contains notable amounts of essential nutrients such as thiamin, iron, riboflavin, and calcium, contributing to its nutritional profile. The unique characteristics of veal make it a prized choice for those seeking a lean and flavorful meat option.