Veal - Types

Types

There are five types of veal:

• Bob veal, from calves that are slaughtered when only a few days old (at most 1 month old) up to 60 lb.
• Formula-fed (or "milk-fed") veal, from calves that are raised on a milk formula supplement. The meat colour is ivory or creamy pink, with a firm, fine, and velvety appearance. They are usually slaughtered when they reach 18–20 weeks of age (450-500 lb).
• Non-formula-fed ("red" or "grain-fed") veal, from calves that are raised on grain, hay, or other solid food, in addition to milk. The meat is darker in colour, and some additional marbling and fat may be apparent. It is usually marketed as calf, rather than veal, at 22–26 weeks of age (650-700 lb).
• Rose veal UK is from calves raised on farms in association with the UK RSPCA's Freedom Food programme. Its name comes from its pink colour, which is a result of the calves being slaughtered at around 35 weeks.
• Free-raised veal, The veal calves are raised in the pasture, and have unlimited access to mother’s milk and pasture grasses. They are not administered hormones or antibiotics. These conditions replicate those used to raise authentic pasture-raised veal. The meat is a rich pink color. Free-raised veal are typically lower in fat than other veal. Calves are slaughtered at about 24 weeks of age.

The veal industry's support for the dairy industry goes beyond the purchase of surplus calves. It also buys large amounts of milk byproducts. Almost 70% of veal feeds (by weight) are milk products. Most popular are whey and whey protein concentrate (WPC), byproducts of the manufacture of cheese. Milk byproducts are sources of protein and lactose. Skimmed milk powder, casein, buttermilk powder and other forms of milk byproducts are used from time to time.