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Preview of Veal


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Harvest Period

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While veal can come from any young male calf, most often it is the dairy industry that supplies the young cattle.  In modern dairy operations, young males are not required for breeding and therefore approximately 50% of dairy calves are surplus. The veal industry arose as a way of taking the unwanted calves and producing a premium food. Since almost 70% of veal feeds, by weight, are milk products, veal is often sold under the label milk-fed veal.


Selecting and Storing


Ontario produces both milk-fed and grain-fed veal, each with its own unique flavour profile. The milk-fed is light pink in colour, very tender with a subtle taste. Grain-fed veal is a darker pink, also very tender but with a mild beef flavour.


Veal can be purchased frozen or fresh. If frozen, store meat in the freezer until ready to use; then safely thaw in the refrigerator (not on the counter). Fresh veal should be used as quickly as possible after purchase or frozen.


Nutritional Information


Lean veal is an essential source of protein, iron, zinc, and B vitamins.


100g of cooked veal shoulder roast provides 170 calories, 4g fat, 0g carbohydrate, and 31g of protein.


How To Use



Veal comes in a wide variety of cuts that are similar to beef. The most tender cuts of veal such as loin chops, sirloins cuts, rib and boneless loin roasts are best cooked with a dry heat such as roasting, rotisserie, grilled , broiled or pan-fried. Less tender cuts such as veal shank, shoulder, foreshank and breast should be cooked slowly with a moist heat method such as braising, or stewing.


Since veal is so tender, marinating it to increase tenderization is not needed.  However, to enhance flavour, a marinade can be used for 30 minutes before cooking. Allow about 125mL (1/2 cup) of marinade for every pound of meat.




93% of all Ontario dairy cattle are the familiar black and white Holsteins.  Jerseys make up 4% of the provincial herd, while Ayrshire, Brown Swiss, Guernsey, and Milking Shorthorn complete the numbers.