Meat
Veal
Veal is meat from young cattle, paler and more delicate than mature beef, with fine grain and mild flavour. Traditional European cookery prizes escalopes, chops, osso buco shanks, and sweetbreads; modern welfare-focused rearing emphasises group housing and higher welfare standards. Colour and texture reflect age, diet, and breed. Pale rose veal differs from older calf beef; cut selection and gentle cooking preserve tenderness.
Also known as: Vitello, Veau
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Breeds, cuts & preparations
Variety
Source
Provenance
Preparation
CommonCharacteristic
Grading systems
United States — USDA
Choice · Prime
History
Mediterranean civilisations prepared young cattle meat in temple and elite diets long before modern veal systems.
French classic cuisine codified veal stocks, blanquettes, and escalope preparations central to haute cuisine.
Intensive calf rearing expanded commercial veal supply in northwestern Europe.
Welfare reforms and rose veal marketing reshaped consumer expectations around calf meat production.