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The Veal I have had in the US is not the same as Veal in countries like Italy. In Italy, all of the veal we had was incredibly tender and it was white not red. I have had Veal porterhouses and Veal steaks that were very tender. The flavor was much milder. I think in the US we really get Calf that has been grain or grass fed for awhile to get the weight up. According to Wikipedia:
There are five types of veal:
* Bob veal, from calves that are slaughtered when only a few days old (70-150 lb.) up to 150 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. Usually marketed as calf, rather than veal, at 22–26 weeks of age (650-700 lb).
* Rose veal UK is from calves reared 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, 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.