Introduction:

Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive per pound than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese.

Culinary Uses:

In Italian, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include fried escalopes, fried veal Grenadines (small, thick fillet steaks), stuffed paupiettes, roast joints, and blanquettes. Because veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough. Veal is often coated in preparation for frying or eaten with a sauce. Veal parmigiana is a common Italian-American dish made with breaded veal cutlets. 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. Calf stomachs are also used to produce rennet, which is used in the production of cheese. Calf offal is also widely regarded as the most prized animal offal.

Production:

Male dairy calves are commonly used for veal production as they do not lactate and are therefore surplus to the requirements of the dairy industry. Newborn veal calves are generally separated from the cow within three days.

Calves are sometimes raised in individual stalls for the first several weeks as a sort of quarantine, and then moved to groupings of two or more calves. Modern barns for raising veal calves have fresh air ventilation and specialized flooring systems for comfort and cleanliness. Milk-fed veal calves consume a diet consisting of milk replacer, formulated with mostly milk-based proteins and added vitamins and minerals supplemented with solid feeds. This type of diet is similar to infant formula and is also one of the most common diets used for calves in the veal industry. Grain-fed calves normally consume a diet of milk replacer for the first six to eight weeks and then move on to a mostly maize-based diet.

A farm veterinarian creates and provides a health program for the herd. Veal calves need proper amounts of water, adequate nutrition, and safe and comfortable environments to thrive.