Veal is the meat of young cattle (calves), as opposed to beef from older cattle. Though veal can be made from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds. Veal has a tender texture.
Veal
Production and consumption
The EU produces a total of around 800,000 tonnes of veal per year. The main producing countries are France (30% share), the Netherlands (26%), Italy (18%), Belgium (7%) and Germany (6%). The largest consumer countries are France and Italy.
In Germany, an estimated 9 kg of net (excluding tendons and bones) veal and beef was eaten per capita in 2016. In Austria, net consumption amounted to 17.4 kg/person in 2015, while gross meat consumption here was 97.2 kg/capita.
The parts of the veal that are suitable for roasting are considered to be of particularly high quality, namely those from the back and the leg (topside, underside and nut). The neck, belly, brisket and shanks are suitable for cooking and braising. The calf's head, tongue and ears are rarely used in cooking today.
Veal is low in fat and should be cooked gently so that it does not dry out.
· 
Dairy calves
· 
Calf
· 
Calves slaughtered
· 
Veal shank
· 
Raw veal chop with fillet
Market Relief Measures
Because the supply of domestic calves for slaughter in Switzerland exceeds demand in spring as a result of the main calving season in winter, veal is stored in spring to support calf prices. Based on Article 50 paragraph 1 of the Agriculture Act, the Confederation pays meat processing companies around CHF 3 million per year as a contribution to storage costs and the loss in value resulting from the freezing of veal.
Questions and Answers
Q: What is veal?
A: Veal is the meat of young cattle, specifically calves, as opposed to beef from older cattle.
Q: Where does most veal come from?
A: Most veal comes from male calves of dairy cattle breeds.
Q: Can veal be made from female calves?
A: Yes, veal can be made from a calf of either sex and any breed.
Q: How does the texture of veal differ from beef?
A: Veal has a tender texture compared to beef.
Q: What is the age range of the cattle that veal comes from?
A: Veal comes from young calves, which are typically less than four months old.
Q: What is the predominant source of veal in the market?
A: The predominant source of veal in the market is from male calves of dairy cattle breeds.
Q: Why is veal often described as having a tender texture?
A: Veal is often described as having a tender texture because the meat is taken from young calves that have not been exposed to much physical activity, resulting in a more tender meat.