Veal, meat of calves slaughtered between 3 and 14 weeks, delicate in flavor, pale grayish white in color, firm and fine-grained, with very light texture. At on etime there was concern about the "cruelty" of the slaughter of young animals and maybe with some justification.  Today, almost the entirety of veal is culled from the young male calfs of the dairy breeds. These calfs ahve vitually no known applicaion as they will not mature into a quality beef foodstock, nor, of course, are they useful as milkers.

Today many chefs have started to incl;ude this poortion as these cultural issues have resolved themselves to their satisfaction.