It's very young beef.
I'm not a vegetarian, but am opposed to eating veal, do to the way it is raised.
"Garbage Kills Megan" is right about what veal is, but doesn't mention how it is raised. It's actually raised in a stanchion, or a space just big enough to stand up in. It can stand or lay, but can not move around. These calves are not starved, as farmers want the veal to mature. They're just limited on movement so as not to mature the muscle.
And another FYI, veal is beef, and lamb is sheep!!
I'm sure this is WAY more information than you wanted, and Cartier95, below me, actually gave you the definition of a cut of veal.
2006-10-19 09:03:06
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answer #1
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answered by dph 4
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Veal is the meat of calves, specifically the male offspring of dairy cattle.
Veal is a meat produced from calves.
There are three types of veal: "Bob" veal (calves slaughtered when only a few days old), formula-fed veal, and nonformula-fed veal or "red veal". Nonformula-fed veal calves are given grain, hay, or other solid food in addition to milk. Formula-fed (or "milk-fed") veal calves are raised in confinement on a solely liquid diet. The humane movement is most concerned with this group. The consumption of veal is an important part of the Italian and French diets, and the ancient part of these cultures. Due to the toughness of nonformula-fed veal, these groups are unlikely to see it as a substitute. Julia Child remarked in her The Way to Cook that nonformula-fed veal ought to be called calf.
Veal bones are used to make veal stock, a base for many sauces and soups found in French cuisine, including demi-glace.
2006-10-20 08:50:35
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answer #2
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answered by raj 2
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Veal is a young calf (cow). Many people don't eat it because of the way it is raised. It is kept in a small pen so that it can't move, so it's muscles don't get too tough. Many people think this is cruel.
I have a hard time NOT liking veal because I'm a food geek and it is delicious. Plus, people who eat cheap meat shouldn't complain about cruelty, because how they treat most cows is just as cruel. But that's just an opinion.
2006-10-19 09:10:25
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answer #3
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answered by ? 4
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Veal can be either beef or lamb.
Baby cows or lambs are chained to a post and overfed on mostly milk. They never learn how to stand and so their muscles do not develop and the meat is more tender and juicy. They are usually kept in the dark, don't know the reason for that. Then at 2 or 3 months old they are slaughtered.
2006-10-19 09:10:09
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answer #4
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answered by Anonymous
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Veal is Calves meat (young cows). Many think its inhumane to eat it as the best Veal is from calves who haven't been weaned (IE still rely on the mothers milk for sustenance).
2006-10-19 09:04:50
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answer #5
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answered by steve_george1984 1
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Man these people above hav given very big xplanations for veal......basically it is young one of cow which is under 1 yr of age and is fed only on milk so that the flesh remains tender and white...
Another thing about veal is dat although beef is considered to be red meat, veal is white meat as the flesh remains so because it is been fed only on milk......
guess dat satifies your curiosity.....
keep askin questions....
2006-10-20 22:05:40
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answer #6
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answered by Arun V 1
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Baby Cows, Calf meat
2006-10-19 09:24:39
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answer #7
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answered by Kyanne 3
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Veal is the meat produced from very young cattle -- most commonly male calves from dairy herds. Adult female cows used in dairy herds must be "freshened" in order to continue milk production. This means the dairy cows must give birth to a calf each year. Approximately half of all calves born are female; they are raised by the dairy producer to replace older milk cows and replenish the milking herd. Only a few male calves are needed for breeding stock, so the surplus male calves are sold for meat.
Typically, veal calves are classified according to the age and weight of the animal when it is to be butchered. The type of meat produced is determined by the way the calves are raised -- either milk-fed or grain-fed. Milk-fed veal, also known as special-fed veal, comes from calves that are fed a milk supplement. This results in meat that is light pink, finely textured, and quite lean. Because muscle has a tougher texture, and because milk-fed calves produce a finer veal, farmers traditionally limit the space in which these calves are raised. These living conditions are often the focus of animal rights activists in the controversy that surrounds veal farming.
Grain-fed veal calves, on the other hand, initially receive milk, and later are fed a diet of grain and hay. The meat from grain-fed veal calves tends to be darker in color and fattier.
Once butchered, veal has very little waste. In fact, a pound of veal may yield three or four servings. So when comparison shopping, it may be more accurate to evaluate cost per serving instead of cost per pound. Packages should be securely wrapped with no signs of leakage. The meat itself should be creamy pink, and any fat covering should be milky white.
As with all raw meat, safe food handling practices should always be observed. Unfrozen meat should be refrigerated at 40º Fahrenheit (4.44º Celsius) or below. Raw ground veal and stew meat should be used within one or two days; larger cuts within three to five days. Meat may be frozen nearly indefinitely if wrapped properly and maintained at 0º Fahrenheit (-17.77º Celsius) or below. However, quality can be affected with extended freezing; so it is recommended that chops and roasts be used within four to six months, and ground veal or stew meat within three to four months. Reliable sources should be referenced for cooking times and temperatures to ensure safe consumption of the end product.
There are two basic cooking methods for veal – either dry or moist heat -- the choice of which is influenced by the cut of the meat. Dry heat methods include roasting, broiling, grilling, and frying. These methods are most appropriate for the more tender cuts of veal such as leg, cutlets, patties, and rib or loin chops. Moist heat methods, which include braising and stewing, work best for the less tender cuts such as breast of veal, round steak, and shanks. Recipes and serving suggestions for various cuts of veal may be found in comprehensive cookbooks as well as those specific to beef.
2006-10-20 01:45:13
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answer #8
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answered by n 1
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Called back bacon in Canada, this lean smoked meat is a closer kin to ham than it is to regular bacon. It's taken from the lean, tender eye of the loin, which is located in the middle of the back. Canadian bacon comes in cylindrical chunks that can be sliced or cut in any manner desired. It costs more than regular bacon, but it's leaner and precooked (meaning less shrinkage) and therefore provides more servings per pound. It can be fried, baked, barbecued or used cold as it comes from the package in sandwiches and salads.
2016-05-22 02:55:20
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answer #9
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answered by Anonymous
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veal is the ONLY meat i wont eat...its a baby cow...but they arent killed instantly...farmers want the meat to stay "soft" with no fat...so many will just give the baby's just enough food to stay alive...some do get beaten just to stay tender...they are torchured to death
2006-10-19 09:10:46
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answer #10
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answered by ellie_2121 3
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