About Veal

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Veal is the meat of young calves, between eight and twelve weeks old ideally, from animals that have not yet been weaned from mother’s milk. High-quality veal is white to slightly rose in color, with an almost iridescent shine. Most veal in today’s market comes from animals that have been fed a rich formula that is comparable to mother’s milk, which also helps produce very light-colored meat. Using a method called the Danish Process, unweaned veal calves are usually raised in confined situations that limit their movement, which further ensures that their meat remains very tender and pale in color.