veal


Also found in: Dictionary, Thesaurus, Encyclopedia, Wikipedia.
Related to veal: veal scallopini

veal

in general terms means meat from young calves but there is no internationally acceptable definition of veal. The commonest starting point is 2 weeks of age. Any calves younger than that are considered to be too tasteless and uneconomical. White veal is from calves fed only on milk which necessarily limits their oldest permissible age. Most veal calves marketed at older than 8 weeks are fattened on grain. No roughage is fed and the calves are muzzled if they are allowed onto pasture. This kind of veal calf is grown out to produce a dressed carcass of 250 to 300 lb. In some countries veal carcasses are allowed to cool down with their skins still on to prevent dehydration. It also causes a distinct and desirable souring of the meat.

veal calves
see veal.
References in periodicals archive ?
Ratana, 32, was arrested on Saturday over alleged malfeasance dating back to 2011, according to Theang Leng, Veal Veng district police chief.
based company, says it is not just because veal and lamb sales are performing pretty well and that they offer good margins.
Veal has always been a healthy and nutritious meat but in recent years its image has been tarnished by protests over live exports of calves and crate rearing systems.
The inquest heard Mrs Veal, from Ringwood, Hants, had "possibly" died from chronic lung disease.
Janet Veal, 56, was found in the kitchen of her home in Ringwood on 4 April after worried neighbours called the police.
200 ml veal jus (see Knowhow for recipe, can be swapped for reduced beef stock)
Mail order sales through the Farmers Fayre website have doubled in the last year off the back of a revival of ethical rose veal, allowing plans to be drawn up for a bigger farm and coffee shop.
Tucked in between the Target store and Firehouse Subs on Fruitville Road lives Cafe Italia, a little Italian cafe that serves the best veal Parmesan.
McCormack, 15/09/12) It was originally escalope of veal Parmeggiano.
Channel 4 is set to put rose veal firmly on the public agenda this spring with a new documentary fronted by Jimmy Doherty.
This year, the GVCI chose ossobuco, a tender veal shank dish usually served with risotto.