Veal:

Veal , meat of calves slaughtered between 3 and 14 weeks, delicate in flavor, pale grayish white in color, firm and fine-grained, with velvety texture. It has no marbling, and the small amount of fat covering is firm and white. Learn more about veal in this article. Learn what veal is, how it is produced, and why it is considered cruel. Find out the different types of veal , the conditions of veal calves, and the impacts of veal consumption. VEAL definition: 1. meat from a very young cow 2. meat from a very young cow 3. meat from very young cattle. Learn more. Veal is a byproduct of the modern, industrialized dairy industry. Every year hundreds of thousands of calves are born to dairy cows. Though about three-quarters of the female calves will be raised to replace their mothers, the remaining quarter and virtually all of the male calves — who are not capable of producing milk and are thus useless to the dairy industry — are sold to veal farms. These cows are slaughtered in the first few months to a year of life and turned into veal .