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July 26, 2026Sources cited
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Veal

Veal is meat from young calves, especially cattle raised for food.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Veal is meat from young calves, especially cattle raised for food. It is generally lighter in colour and more tender than beef from older cattle. Veal is used in a range of cuisines and cooking styles, and its production is often linked to dairy farming because many calves come from dairy herds.

Definition

Veal refers to meat from a young calf. Major dictionaries describe it as the flesh of a young calf or meat from very young cattle.

Characteristics

Compared with beef, veal is generally lighter in colour and more tender. Its flavour is often described as mild, and it is commonly treated as a red meat in food classification.

Production

Veal commonly comes from calves from dairy operations, especially male calves that are not kept for milk production. Production methods and welfare standards vary by region and farming system.

Culinary use

Veal appears in many traditional dishes across Europe and elsewhere. It can be roasted, braised, sautéed, or made into cutlets and stews.

Key facts

  • Veal is defined as the flesh or meat of a young calf.
  • It differs from beef, which comes from older cattle.
  • Veal is usually described as tender and pale in colour.
  • Most veal production is associated with young cattle from dairy herds.
  • The term is used both for the meat itself and, in some dictionaries, for a calf raised for meat.
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Canadian context

Veal is sold and consumed in Canada as part of the wider meat market, and Canadian readers may encounter it in grocery stores, restaurants, and discussions about livestock production and animal welfare.

Frequently asked questions

What is veal?
Veal is meat from a young calf, usually a young bovine animal raised for food.
How is veal different from beef?
Veal comes from younger cattle, while beef comes from older cattle. Veal is typically more tender and paler.
Is veal considered red meat?
Yes. Veal is generally classified as red meat, even though it is often paler than beef.
Where does veal usually come from?
Veal often comes from calves associated with dairy herds, including male calves not used for milk production.
What does the word 'veal' mean in dictionaries?
Dictionaries commonly define veal as the flesh of a young calf or meat from very young cattle.

References

  1. Merriam-Webster — https://www.merriam-webster.com/dictionary/veal
    Supports: Definition of veal as the flesh of a young calf; also notes related meaning as a calf raised for veal.
  2. Cambridge Dictionary — https://dictionary.cambridge.org/us/dictionary/english/veal
    Supports: Definition of veal as meat from very young cattle.
  3. Oxford Learner's Dictionaries — https://www.oxfordlearnersdictionaries.com/definition/english/veal
    Supports: Definition of veal as meat from a calf; word origin.
  4. Collins English Dictionary — https://www.collinsdictionary.com/dictionary/english/veal
    Supports: Definition of veal as meat from a calf.
  5. ScienceDirect Topics — https://www.sciencedirect.com/topics/food-science/veal
    Supports: General characteristics of veal, including tenderness, pale colour, and its relationship to young calves.
  6. RSPCA Assured — https://www.rspcaassured.org.uk/blog/veal
    Supports: General explanation that veal is meat from young cattle and commonly associated with dairy herds.