Veal

Veal is the meat from young cattle, typically calves that are a few weeks to several months old. It is produced by raising calves on a diet primarily consisting of milk, which contributes to its pale color and tender texture.

Veal is used as a primary protein ingredient in a variety of prepared and unprocessed food products. It is valued for its mild flavor and tenderness, making it a popular choice for dishes like sausages, hotdogs, burgers, and other meat preparations.

Veal is a whole food, not a food additive, and is regulated by the FDA as a meat product to ensure safety and proper labeling. It is a source of protein, iron, and B vitamins. As with all red meats, the Dietary Guidelines for Americans (2025-2030) recommend choosing lean protein sources as part of a healthy eating pattern. JECFA and EFSA evaluate food additives, not whole foods like veal.