Beef usually comes from castrated males (steers, or bullocks), which are killed at about 18 months to 2 years, providing tender meat. Heifers not required for breeding are also used. Up to the age of 6 months, the meat of young cattle is regarded as veal. The consumption of veal in France and Italy, where it is most popular, runs at about a third that of beef. Cattle that are older than veal yet younger than adult beef are sometimes eaten in countries where the climate is too hot to permit hanging the meat without extensive refrigeration. In Normandy, where this type of meat is well liked, it is called bouvillon.