Veal is the meat produced from very young cattle -- most commonly male calves from dairy herds. Adult female cows used in dairy herds must be "freshened" in order to continue milk production. This means the dairy cows must give birth to a calf each year. Approximately half of all calves born are female; they are raised by the dairy producer to replace older milk cows and replenish the milking herd. Only a few male calves are needed for breeding stock, so the surplus male calves are sold for meat.

Typically, veal calves are classified according to the age and weight of the animal when it is to be butchered. The type of meat produced is determined by the way the calves are raised -- either milk-fed or grain-fed. Milk-fed veal, also known as special-fed veal, comes from calves that are fed a milk supplement. This results in meat that is light pink, finely textured, and quite lean. Because muscle has a tougher texture, and because milk-fed calves produce a finer veal, farmers traditionally limit the space in which these calves are raised. These living conditions are often the focus of animal rights activists in the controversy that surrounds veal farming.

Grain-fed veal calves, on the other hand, initially receive milk, and later are fed a diet of grain and hay. The meat from grain-fed veal calves tends to be darker in color and fattier.

Once butchered, veal has very little waste. In fact, a pound of veal may yield three or four servings. So when comparison shopping, it may be more accurate to evaluate cost per serving instead of cost per pound. Packages should be securely wrapped with no signs of leakage. The meat itself should be creamy pink, and any fat covering should be milky white.

As with all raw meat, safe food handling practices should always be observed. Unfrozen meat should be refrigerated at 40º Fahrenheit (4.44º Celsius) or below. Raw ground veal and stew meat should be used within one or two days; larger cuts within three to five days. Meat may be frozen nearly indefinitely if wrapped properly and maintained at 0º Fahrenheit (-17.77º Celsius) or below. However, quality can be affected with extended freezing; so it is recommended that chops and roasts be used within four to six months, and ground veal or stew meat within three to four months. Reliable sources should be referenced for cooking times and temperatures to ensure safe consumption of the end product.

There are two basic cooking methods for veal – either dry or moist heat -- the choice of which is influenced by the cut of the meat. Dry heat methods include roasting, broiling, grilling, and frying. These methods are most appropriate for the more tender cuts of veal such as leg, cutlets, patties, and rib or loin chops. Moist heat methods, which include braising and stewing, work best for the less tender cuts such as breast of veal, round steak, and shanks. Recipes and serving suggestions for various cuts of veal may be found in comprehensive cookbooks as well as those specific to beef.