Is there a difference between beef and veal?!
Answers: If yes, which do you prefer? If no, which sounds better to you?
Veal is from baby cows. Mainly male.
* Bob Veal, from calves that are slaughtered when only a few days to 150 lbs. (USA only)[1]
* Formula-Fed (or "milk-fed") veal, from calves that are raised on a nutritionally complete milk formula supplement. The meat color is ivory or creamy pink, with a firm, fine and velvety appearance. Usually marketed as veal when they reach 18-20 weeks of age (450-500 lbs). [2]
* Non-Formula-Fed ("red" or "grain-fed") [3] 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. Usually marketed as calf rather than veal at 5-6 months of age (650-700 lbs).
* Rosé Veal UK is veal reared on farms in association with the UK RSPCA's stringent Freedom Foods program. It is called so due to its pink colour, which is a product of its being slaughtered aged around 8 months. [4]
I like beef better. Why kill a baby.
beef is from cows... veal is from deer....
Veal is the meat of the cow's calf, and I think it's more delicious than beef.
beef is from a cow, veal in from a lamb.
beef = grown cattle, veal = baby cows.
I don't eat veal because it is basically flavorless and the way it is produced is often very cruel, and the calves are very sick when they are slaughtered.
Beef and veal comes from cow. It is just meat taken fron different sections of the cow.
MooMoo : MaaMaa
I'll take the moo.
Beef is from adult cattle and veal is from the young . so therefore more tender . Vennison is from a deer.
Answer correctly = beef = adult cattle.
Veal = calf= ie verry young cattle and usually milk fed and kept from moving very much so the meat is more tender.
beef is from an adult cow and veil is from a baby calf.
Veal is meat produced from male calves of dairy cows. It is not from deer or sheep as others have suggested.
Beef is from a cow or bull that has lived its life on a farm enjoying daylight and fresh grass,
Veal comes from a calf that has been shut up for the total of its short miserable life in a lightless shed, this keeps the meat very pale. Its cruel.
I like to think that my meat has had a happy(ish) life in the open air before being slaughtered.
So enjoy your veal........if you can stomach it.
Veal:
Veal is the meat of young calves (usually male) appreciated for its delicate taste and tender texture.
Usually marketed as calf rather than veal at 5-6 months of age (650-700 lbs).
Veal is lean. In addition, it is low in sodium, and an excellent choice for sodium restricted diets.
Veal is a source of B-complex vitamins. Veal has the advantage that little of the vitamins are lost during preparation (cooking).
Veal contains very little fat, not more than 10 grams of fat per 100 grams, many of them unsaturated fats and because of this, veal is considered very lean.
Veal has a balanced amino acid profile containing "proteins of a high quality".
Veal is a good source of iron, calcium, sodium, potassium, phosphorus, fluoride and zinc.
Beef:
The better cuts are usually obtained from the steer; the heifer tends to be kept for breeding. Older animals are used for beef when they are past their reproductive prime. The meat from older cows and bulls is usually tougher, so it is frequently used for mince (UK)/ground beef (US). Cattle raised for beef may be allowed to roam free on grasslands, or may be confined at some stage in pens as part of a large feeding operation called a feedlot, where they are usually fed grain.
They are both excellent choices.
Hope this helps. good luck.