Veal is the meat of calves (young cattle). Though veal can be produced from any calf, most veal comes from male calves of dairy cattle breeds. Veal is often compared to beef but is lighter in colour and finer in texture and veal usually comes from a (male) dairy calf.
The veal industry's support for the dairy industry goes beyond the purchase of surplus calves. It also buys large amounts of milk by-products. Almost 70% of veal feeds (by weight) are milk products. Most popular are whey and whey protein concentrate (WPC) by-products of the manufacture of cheese. Milk by-products are sources of protein and lactose. Skimmed milk powder, casein, buttermilk powder and other forms of milk by-products are used from time to time.
Veal has been an important ingredient in Italian and French cuisine since ancient times. The veal is often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish wiener schnitzel. As veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough.
In addition to providing meat, the bones of calves are used to make a stock that forms the base for sauces and soups such as demi-glace. The stomachs are also used to produce rennet, used in the production of cheese.
Veal is still a controversial issue in terms of animal welfare. There is adequate scientific evidence available to support complaints that despite careful management a significant proportion of "special-fed" calves will inevitably experience health problems including pneumonia, clinical anemia, and stomach ulcers.
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How much does one cup of veal weigh?
Estimated US cup to weight equivalents:
|Veal||raw - minced/ground||
|225 grams||8 ounces|
|Veal||cooked - chopped/diced||
|150 grams||> 5 ounces|
Every ingredient has a cups to ounces or grams conversion table. Search for the ingredient, cup to weight conversions are at the end of each ingredient page.
Pages in category ‘Veal recipes’
The following 18 pages are in this category, out of 18 total.