Veal is the pale, tender meat of young calves, slaughtered before a year of age. The meat is mild and fine-grained, favored for elegant cooking; wealthy households prize veal over common beef. Fresh veal dries quickly and must be kept cool; smoked veal is delicate and prone to mold. Jerked veal is tough and rare, more suited to drying beef. The skin and bones yield gelatin for stock.
Veal
Pale tender young calf meat, fine-grained, favored by wealthy households.