Meat that comes from a calf. Contrary to popular belief, veal can come from a calf of any sex. However, as a matter of logistics, male calves are primarily used for veal if they are not being considered for breeding purposes.

According to the FSIS, veal calves are raised until they are 16 to 18 weeks of age. In the case of bob calves, which are considered a form of “waste product” in the dairy industry, they can be slaughtered when they are less than a week old. In some cases, they are only a few hours old.

Typically, they are removed from their mothers within 3 days and separated into their own separate stall (ideally with enough space to groom themselves and stretch/move around), according to the FSIS. However, there has been a push in recent years to allow for small group pens in order to improve the overall welfare of veal calves. Such pushes are primarily based in Europe, but there are some indications from the Pennsylvania Beef Council that this is what they advise. While it is difficult to say which farms are putting such protocols into place with animal welfare in mind on account of rampant lobbying from the beef industry, this does demonstrate at least an awareness of better practices.

There are five grades for veal: prime, choice, good, standard and utility. Though it should be clear, prime is considered the best cut. Grading, though, is optional in the USA; companies that have their veal graded pay for the service.

Aside from traditional (and possibly current) practices used for cultivating veal, you are probably aware that veal is usually far more expensive than beef from older cattle. The chief reason used to justify the cost (aside from cost of production, I assume) is that veal is far less fatty and the cuts are generally tender.

Now, lastly, a very brief discussion of controversies around veal since they probably are not immediately apparent from the rest of the page:

• Traditional spaces restricted the movements of veal calves while they were being reared
• In some cases, veal calves are given an all liquid diet that results in abnormal development, sometimes resulting in enteritis
• The development of a habit known as “purposeless oral activities”
• Increased disease susceptibility due to a restricted iron intake

While there are issues with the meat industry as a whole, these specific issues are more common to veal calves due to how they are reared.