Meat
Holstein Veal
B tier
Holstein veal is meat from calves of the dominant black-and-white dairy breed—by far the largest genetic source of veal worldwide because dairy herds produce surplus males and some females not needed as replacements. Frames are rangy compared with beef breeds but yield classic long muscles for escalopes. Flavour and colour depend on raising system more than breed, yet Holstein lean is typically fine and mild. Processors value consistent dairy-calf supply; butchers may note longer loins and less natural finish than beef-cross calves.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Holstein dairy expansion created a steady stream of calves for veal trades.
Specialised Holstein veal feeding aligned with industrial dairy regions.
Dutch and Italian systems processed vast Holstein-derived veal volumes.
Sexed semen reduced some surplus males but Holstein calves remained central.