Veal is the meat from young calves. The term “veal calf” typically refers to male calves from dairy breeds, as they are not used for milk production and are often raised specifically for meat. This practice utilizes a byproduct of the dairy industry, providing an agricultural purpose for these young animals. Veal production has a long history in many cultures, serving as a distinct category in global meat markets.
How Veal Calves Are Raised
Veal calves are separated from their mothers within three days of birth for disease control and udder health monitoring. Initially, newborn calves may be housed in individual pens, often for several weeks as a quarantine to prevent sickness. Individual pens provide space for calves to stand, lie down, turn, and groom. Some pens also allow visual and tactile contact with neighboring calves.
Calves are fed a milk replacer diet, formulated with proteins, vitamins, and minerals, similar to infant formula. This diet is provided twice daily, often through pails, and is controlled to ensure calves receive all necessary nutrients, including iron. As they grow, some may transition to a diet including solid feeds like corn and straw for fiber, along with protein concentrates, vitamins, and minerals. Veal calves are raised for about 16 to 24 weeks, reaching a market weight of around 450 to 500 pounds.
Different Kinds of Veal
The veal market offers various classifications, largely determined by the calf’s diet and age at slaughter, which influence meat color and texture. “Special-fed” or “milk-fed” veal, often referred to as “white veal,” comes from calves raised primarily on a fortified milk or soy-based diet. This diet, supplemented with vitamins and minerals including iron, produces meat with an ivory or creamy pink color and a firm, fine texture. These calves are usually marketed at 20 to 24 weeks of age, weighing 450 to 500 pounds.
Another common type is “grain-fed” or “rose veal,” where calves receive a varied diet including grains, hay, or other solid foods in addition to milk replacer. This diet results in a darker, more reddish meat color due to higher iron intake and muscle development. Rosé veal calves are slaughtered at an older age, often between 8 and 12 months, and can weigh up to 700 pounds. “Bob veal” is a less common category, referring to calves slaughtered at a very young age, usually within 3 weeks of birth or at a weight of 20 to 60 pounds.
Nutritional Value of Veal
Veal is known for its nutritional content, particularly high protein levels. A 3-ounce serving of cooked, lean veal provides 24 to 27 grams of protein, making it a complete protein source with all nine essential amino acids. This protein supports various bodily functions, including muscle growth and repair.
The meat is also a good source of several vitamins and minerals. It provides B vitamins, including B-6, B-12, niacin, and riboflavin, which are involved in energy metabolism and nervous system function. Veal also contributes minerals such as zinc, selenium, iron, phosphorus, and potassium. A 3-ounce serving contains 129 to 170 calories, with low fat content, including about 1 gram of saturated fat.
Understanding Animal Welfare Concerns
Animal welfare organizations have raised concerns about veal production practices, focusing on housing, diet, and calf well-being. Historically, individual veal crates, which restricted movement and prevented physical contact, were a common concern. These crates have been banned in the European Union since 2007 and in several U.S. states. The industry has largely transitioned to group housing systems or larger individual pens that allow calves to stand, lie down, turn, and groom.
Another contention has been the milk-based diet for “white veal,” which some argue is low in iron to maintain meat paleness, potentially leading to iron deficiency. However, producers state that these diets are nutritionally balanced and include iron to prevent anemia. Regulations in some regions, like the UK, require higher fiber allowances and iron-rich diets for veal calves. The American Veal Association reports that hormone implants are not permitted for use in veal production in the United States, and antibiotics are only used therapeutically under veterinary supervision, not for growth promotion.