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Jewish Recipes --> Recipes --> Meat --> Kosher Veal

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.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods