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SWOntario | This is from Wikipedia.
There are several types of veal, although some terminology varies by country. Types of veal include:
Bob veal
Calves are slaughtered when only a few weeks old (at most 1 month old) weighing up to 60 lb.[2]
Formula-fed ("white" or "milk-fed") veal
Calves are raised on a milk formula supplement. The meat colour is ivory or creamy pink, with a firm, fine, and velvety appearance. The calves are usually slaughtered when they reach 18 to 20 weeks of age, weighing 450 to 500 pounds (200 to 230 kg).[3]
Nonformula-fed ("red" or "grain-fed") veal
Calves that are raised on grain, hay, or other solid food, in addition to milk. The meat is darker in color, and some additional marbling and fat may be apparent. It is usually marketed as calf, rather than veal. The calves are slaughtered at 22 to 26 weeks of age weighing 650 to 700 pounds (290 to 320 kg).[4]
Rose veal (in the UK)
Young beef (in Europe)
Calves raised on farms in association with the UK Royal Society for the Prevention of Cruelty to Animals' Freedom Food programme. The name comes from the pink color, which is partly a result of the calves being slaughtered later at about 35 weeks of age.[5]
Pasture-raised veal
Special-fed veal
Calves are fed a balanced milk or soy-based diet, fortified with 40 essential nutrients, including essential amino acids, carbohydrates, fats, dietary iron and other dietary minerals and vitamins. As of 2013, the majority of veal calves in the US are special-fed.[6] | |
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"Red veal" markets
