Veal: Quality and Cuts

The way in which the calf is raised will affect the quality of the butchered meat. Calves that are entirely milk (or formula) fed will be the palest meat, almost ivory; calves reared indoors but fed hay and other feeds will have darker meat, as will those left to suckle and graze in the field. For many eaters, the paler the meat, the better—and the better the offal because more delicate in flavour.