Veal

It is a pity that the quality of veal generally available in America is rather poor because veal is one of the most delicate and excellent of meats. There are, in fact, many French chefs who will judge a restaurant on the quality of the veal that is served.

The reason that first-rate veal is not generally available here is because of the expense involved. The veal, or calves, must be milk-fed and they require a tremendous amount of care. Thus it is more profitable for farmers to let the animals mature into beef.