veal

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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 ?
Abbas Ali checked different butchers shops in Tehkal and on finding calf meat arrested 12 butchers.
The calf meat is delivered to domestic and foreign customers in the retail, processing and catering industries, and it is supplied in a wide range of units from whole animal carcasses to ready-to-cook calf meat products.
The calf meat is portioned, spiced in some cases, then packed under modified atmosphere before being sold under own label or brand name.
Tenders are invited for Supply of Baffallow meat and Baffallow male calf meat at Sakkarbaug Zoo, Junagadh