Veal

Cows that are slaughtered prior to 12 months of age are utilized within the veal industry. Veal meat is succulent and lean and is considered to be a luxury meat among beef connoisseurs and chefs alike. However, quality can vary considerably, depending on how the calf was raised. About 100 years ago, the highest quality veal was produced from calves that were nourished with milk, eggs, and barley. Today, quality meat producers feed their calves mother’s milk, a diet that is naturally rich in phosphorus and iron. Veal is renowned for its tender, creamy, much-sought-after texture.