Like beef, veal is also a common choice when it comes to red meat. There are many common myths about veal, such as the belief that veal comes from a very young calf. In fact, veal is one of the oldest of all food animals when it goes to market. Veal is the meat of calves, in contrast to the beef from older cattle. Most veal comes from young male dairy cattle, though veal can be produced from an animal of either sex and any breed.

Veal is known for being pale and tender, which is a result of the animal being confined and anemic. The calf is fed a synthetic formula that is intentionally low in iron to keep the animal anemic and keep the flesh pale, instead of living on his mother's milk. Calves raised for veal are often confined to spaces so small that they can never take a step in their entire lives, which makes the meat more tender and pale.

Some people considered veal to be a more delicate piece of meat and best to pair it with equally delicate flavours. It is definitely best when done medium rare or anything below that. Veal is extremely soft and mild and also very tender and tasty, but the colouring is more like regular beef. It can be very easily overcooked creating a tough (nowhere nearly as touch as steak mind you) and tasteless end product.

There are many cuts of Veal such as loin, rib, breast, leg, shoulder and shank to name a few. If you want the "classic" veal dish one of the first way to cook it is Veal Schnitzel, it could be considered the boring way to do it. Veal chops are usually either veal sirloin chops or veal loin chops. These cuts are usually either grilled, broiled, or pan friend, much like a fine cut of steak.

Beef and veal are common choices when selecting red meat to include in the diet. Beef comes from beef cattle while Veal is the meat from young male cattle usually younger than 20-weeks old. Veal and beef both have the nutrients, vitamins and minerals found in red meat. Veal has many advantages. It is a valuable source of nutrients, it is tender, lean, digested easily and above all it's just delicious.

Gram for gram, Veal contains less calories and very little fat, not more than 10 grams of fat per 100 grams, that's half the fat of lean beef.  Many of the fats are unsaturated fats and because of this, veal is considered very lean. Veal contains similar amounts of micronutrients like vitamins and minerals and also a good source of protein, vitamin B12 and zinc.

Learn more about each product Butcherman offers