08. Veal

Technically, veal is baby beef slaughtered before 9 months of age, but most veal actually comes from animals less than 4 months old. Its meat is pale, tender, and lean, although these characteristics vary widely depending on how the calf was raised and how it was fed. Veal older than 5 months is usually classified as calf or baby beef and will have a rosy color, a firmer texture, and some marbling.

Many cooks erroneously believe that the younger the veal, the better the meat. Although youth ensures tenderness and mild flavor, it also means a minimum of marbling, which can cause the meat to toughen and dry as it cooks. Veal slaughtered before 8 weeks will certainly have this problem.