Veal is the meat of calves under the age of nine months. Cows must calve before they begin to give milk. These calves are the basis of today's veal industry. Most veal comes from calves slaughtered when they are 8 to 16 weeks old, however. Though veal can be produced from a calf of either sex or any breed, most veal comes from male calves of dairy cattle breeds. Veal has a tender texture.
Castrated males over 1 year old are referred to as steers and females over 1 year old that have yet to give birth are known as heifers. Veal calves are generally killed when they are 4 - 6 months old; most of these animals are males because the majority of the females become dairy cows.
Veal is lighter in color than beef has a more delicate flavor and is generally tendered. Young veal has firm texture light pink color and very little fat. As soon as a calf starts eating solid food, the iron in the food begins to turn the young animal's meat red.
Meat from calves slaughtered when they are older than five months is called calf it tends to be a deeper red, with some marbling and external fat. Veal's low fat content makes it popular meat, especially among those looking for an alternative to beef. Its delicate flavor is complemented by both classic.