Types
There are four types of veal:
- Bob
Veal, from calves that are slaughtered a
few days after birth, when they weigh 150
lb. (USA only)
-
Formula-Fed (or "milk-fed") veal, from
calves that are raised on a nutritionally
complete milk formula supplement. The meat
color is ivory or creamy pink, with a
firm, fine and velvety appearance. Usually
slaughtered when they reach 18–20 weeks of
age (450-500 lb).
-
Non-Formula-Fed ("red" or "grain-fed")
veal, from calves that are raised on
grain, hay or other solid food in addition
to milk. The meat is darker in color, and
some additional marbling and fat may be
apparent. Usually marketed as calf rather
than veal at 22–26 weeks of age (650-700
lb).
- Rosé
Veal UK is from calves reared on farms in
association with the UK RSPCA's Freedom
Food programme. Its name comes from its
pink color, which is a result of the
calves being slaughtered at around 35
weeks.
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