Veal calves are typically slaughtered at a young age, specifically between 18 to 20 weeks old. This relatively short lifespan is a defining characteristic of veal production, differing significantly from beef cattle, which are raised to a much older age.
Understanding Veal Production Age
The tender, pale meat known as veal comes from young calves. Their age at slaughter is crucial for achieving the desired texture and color of the meat.
- Average Age: Calves destined for veal are generally slaughtered when they are around 18 to 20 weeks of age. This ensures the meat remains delicate and light in color.
- Growth and Confinement: During their short lives, these calves are often kept in confinement. This limited movement can sometimes lead to severe physical issues, with some calves becoming so crippled that they require assistance to be loaded onto trucks or trailers for transport to the slaughter facility.
Types of Veal and Diet
The diet of a veal calf also plays a significant role in the characteristics of the meat.
One common type is "Red" veal, which gets its name from its slightly darker hue compared to traditional "milk-fed" veal. This variation results from a specific feeding regimen:
- Diet Composition: "Red" veal calves are fed a diet that includes milk replacer, but also incorporates grain and hay. The addition of these solid feeds contributes to the meat's reddish tint and a slightly more robust flavor profile compared to white veal, which is primarily milk-fed.
This controlled environment and specific dietary practices are designed to produce the distinct qualities associated with veal.
For more information on veal production practices, you can refer to resources from reputable animal welfare organizations or agricultural bodies like the Humane Society of the United States.
