Veal is a meat product made from young calves, appreciated for its delicate taste and tender texture.
In some systems, the calves are restricted to a small, dark crate for their entire lives; producers usually say that this is done to keep their flesh white and tender. Others instead reply that this is done for economic reasons (minimizing costs and providing them a studied food). The best meat comes from calves still unweaned. In recent times, calves are being bred traditionally again, in a constantly increasing measure, following in some cases the consumers' suggestions. Some non-vegetarians refuse to eat veal because they believe that the process is extremely cruel to the young calves. In the United Kingdom veal has become rare, largely for this reason.
Last updated: 02-26-2005 14:21:58