Veal versus calf?

Question

Three questions:
1. What's the technical difference?
2. What sex are they?
3. Why do you only see calf's liver, never veal's liver?

Any other clarifying comments appreciated!

Answer 1

Thanks to the guy above for the wiki version.

Veal comes from a calf.
There are three types of veal:

The meat from calves that are slaughtered when only a few days old is called Bob Veal.
The meat from calves that are raised in confinement on a solely liquid diet is called formula-fed (or "milk-fed") veal,
The meat from calves that are raised on grain, hay or other solid food in addition to milk are non-formula-fed (red) veal.

Veal liver is labeled calves liver.

Not sure about the sex.

Answer 2

Calf Liver Vs Beef Liver

Answer 3

There isnt a difference and sex is no matter. It's all about marketing. Some people have issues with veal so they label it as "calfs liver".

Answer 4

Veal is meat from a Calf. Although I am not one of the PETA people, actually I hunt, I find veal production to be one of the most disgusting things ever, along with foie-gras, and will never buy it, unless it is non-formula-fed - "red" or "bob" veal. Even then I don't see it's appeal.
I tried it once and would rather have steak.

Answer 5

Veal is a culinary term for meat produced from the calves of cattle.

There are three types of veal:

"bob" veal, from calves that are slaughtered when only a few days old [1]
formula-fed (or "milk-fed") veal, from calves that are raised in confinement on a solely liquid diet
non-formula-fed (or "red") veal, from calves that are raised on grain, hay or other solid food in addition to milk.
Veal production is an emotive and contentious matter (Julia Child remarked in her The Way to Cook that non-formula-fed veal ought to be called calf) but the meat has been an important ingredient in Italian and French cuisine since ancient times. The veal is often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish wiener schnitzel. As veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough.

In addition to providing meat, the bones of calves are used to make a stock that forms the base for sauces and soups such as demi-glace. The stomachs are also used to produce rennet, used in the production of cheese.
Veal is essentially a by-product of dairy farming. Dairy cows must regularly produce calves in order to continue to produce milk. The result is that more female calves are born than can be raised into dairy cows; bull calves have no commercial use except as veal.

Calf (plural calves) is the young of an animal. The term is mainly used for cattle, although whales, dolphins, giraffes, bison, hippopotamuses, rhinoceroses, yaks and elephants also have calves.

A cattle calf is the offspring of a cow and a bull. A calf that has lost its mother is referred to as a dogie. Calf meat is called veal; fine calf skin used for pages in early codexes is called pergamon. The fourth stomach of slaughtered milk fed calves is the source of rennet. Calves feed from their mother's udder for a few weeks before eating solid food.

Answer 6

I eat beef but I would never eat veal. I don't know, something about eating a baby cow disgusts me and I just can't do it it. I feel bad :(

Answer 7

Veal IS calf.
Beef IS cow.

Sigh. It's apparent that consumers don't connect the pretty meat in the grocery store with a living breathing animal.