What is Veal?

What exactly is veal? Which animal does it come from?

Veal refers to the meat sourced from a male calf, typically aged between 16 to 18 weeks. This meat is not fed grains or grasses, resulting in a tender texture and a pale, creamy color with subtle grayish-pink tones. In contrast, beef is darker and comes from older cattle.

The way the calves are fed and their age plays a significant role in the quality of veal. Bob veal comes from calves under a month old, while milk-fed veal from calves up to 12 months is known for its more delicate flavor. Veal from formula-fed calves up to 4 months old tends to have a firmer texture.

What Are the Different Cuts of Veal?

Veal chops are cut from either the loin or the rib section. These cuts are perfect for grilling, roasting, or broiling.

Veal shank comes from the hind shank, located beneath the knee and shoulder. Typically cross-cut to show the shin bone, veal shank is featured in classic Italian dishes like Veal Osso Bucco, a braised delicacy.

Veal cutlets are thin, approximately ¼-inch slices from the leg. They’re ideal for frying, either plain or breaded.

Veal sweetbreads refer to the thymus gland and pancreas of young calves. Due to their perishability, they should be soaked before cooking.

Ground veal is made from veal trimmings. It is lean and often mixed with other ground meats like pork or beef to add flavor and moisture.

What Are Some Classic Veal Dishes?

Veal is a key ingredient in many European dishes. Veal cutlets, known as scallopini in Italy, are featured in classics like Veal Piccata—breaded and fried cutlets served in a tangy lemon-caper sauce. Other variations include Veal Marsala, made with a rich Marsala wine sauce, and Veal Parmesan, topped with tomato sauce and Parmesan cheese. Veal Milanese Style refers to simply breaded veal cutlets, while Wiener Schnitzel is another internationally recognized dish made from veal cutlets.

Veal demi-glace is a concentrated veal stock, thickened and often used as a base for soups and sauces. Due to its lengthy preparation time, pre-made veal demi-glace is commonly available in jars for convenience.

Explore More of Our Favorite Veal Recipes

Veal Roast Blanquette

"This is a deliciously tender roast, complemented with vegetables and a rich gravy that makes for a stunning presentation," says HSTR. "It slow cooks after being browned, allowing you to tidy up the house while it simmers. You can buy a boneless shoulder roast, roll it tightly, and tie it with butcher string yourself, or sometimes your butcher can do it for you. It's fantastic when served with freshly steamed asparagus or green beans."

Photo by catherine.drew.

Veal Chop with Portabello Mushrooms

"A quick and tasty main course that will surely impress any guest, and so simple to prepare," says COOKINGQUEEN75. "Serve it with a side of pasta, and your guests will feel like they’re dining in Italy!"

Photo by naples34102.

Wiener Schnitzel

"This recipe will give you a true Wiener Schnitzel, a veal cutlet prepared in the traditional Viennese style," says William. "Follow the steps, and you’ll end up with a delicious meal."

Photo by Islandartist.

Creamy Mushroom Meatloaf

This is a braised meatloaf made with a mix of veal, beef, and pork. "The braising method keeps the meatloaf juicy, while the sauce gains extra richness from the flavorful drippings," says Chef John.

Photo by Chef John.

Classic Osso Buco

"This recipe for veal shanks is a timeless and straightforward approach to preparing Osso Buco," says PICKLEDPOSSUM. "The addition of white wine is essential for this dish."

Photo by Dinogo Magazine.

Veal Forestiere

Thin veal cutlets are breaded, browned in a pan, and then served with a savory mushroom and Marsala wine sauce. "A delightful and sophisticated dish," says CADEMAIO. "I sautéed the veal in a mixture of butter and olive oil, substituting chicken stock for veal stock. It turned out amazing – and so simple to prepare!"

Photo by naples34102.

Cubanelle and Veal Bolognese

"Lately, I’ve been making daily trips to Joseph’s Classic Market, experimenting with new recipes," says Cindy Anschutz Barbieri. "We’re lucky to have not only fantastic markets in Palm Beach Gardens but also incredible farmers markets. I grilled two Cubanelle peppers to go with a steak dinner, and with the remaining two, this dish idea came to me. Serve it with your favorite pasta, spaghetti squash, or sweet potato noodles."