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Milk-fed veal should be cream-white in color with just a tinge of pink, and have a smooth, firm texture. The bones are white and soft. Check the “Sell By” date on the package. This date indicates the last day the veal should be offered for sale. Meat and poultry should be prepared as soon as possible after the date of purchase, and used beyond the “Sell By” date only occasionally, if at all.
Milk-fed veal comes from not yet weaned calves up to three months old. Formula-fed calves may be up to four months old. Bob veal comes from calves only one month old.
Veal is available as scallops, cutlets, chops, roasts, stew meat, breast, shank, and veal burger.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.
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If you have dietary restrictions and/or allergies, always read the ingredient list carefully for all products prior to consumption. If the ingredient list is not available on the product, check with the product manufacturer, or do not consume the product.