Veal is the meat of a younger calf, usually between 3 and 12 months outdated. It’s identified for its delicate taste and tenderness. When shopping for veal, there are some things to bear in mind:
The colour of the veal ought to be a pale pink. Keep away from veal that’s darkish purple or brown, as this means that the calf was older when it was slaughtered. The meat also needs to be agency to the contact and have a slight marbling of fats.
