Veal

Veal is meat from calves, the young of cattle. It is much more soft, tender, pale and less strongly flavored than beef. This is because the calves are milk-fed and do not have much iron in their bodies. Veal is a low-fat and high protein meat.

Uses of Veal

Veal is appreciated for its delicate taste, tender texture and nutritious qualities. Veal is often associated with Italian, French, and German cuisines, as well as cuisines of other middle-European countries. 

Nutrition Chart