Veal - Glossary Term

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The meat from a very young calf, ranging from less than 1 month up to 4 months old. Veal is considered true veal when the calf has not been allowed to eat any grain or grass. This delicately flavored meat has a fine-grain, firm texture and a creamy white color with a grayish-pink tint. Due to its lack of natural fat it is important not to overcook and allow this meat to dry out. It is generally cooked with moist heat.