Veal francese

Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced veal francese a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding.

There are several types of veal, and terminology varies by country. In Italian, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish Wiener Schnitzel. In addition to providing meat, the bones of calves are used to make a stock that forms the base for sauces and soups such as demi-glace. Calf stomachs are also used to produce rennet, which is used in the production of cheese. Calf offal is also widely regarded as the most prized animal offal.

Male dairy calves are commonly used for veal production as they do not lactate and are therefore surplus to the requirements of the dairy industry. Newborn veal calves are generally separated from the cow within three days. Calves are sometimes raised in individual stalls for the first several weeks as a sort of quarantine, and then moved to groupings of two or more calves. Milk-fed veal calves consume a diet consisting of milk replacer, formulated with mostly milk-based proteins and added vitamins and minerals supplemented with solid feeds. This type of diet is similar to infant formula and is also one of the most common diets used for calves in the veal industry.

A farm veterinarian creates and provides a health program for the herd. Veal calves need proper amounts of water, adequate nutrition, and safe and comfortable environments to thrive. Veal production has been a controversial topic. The ethics of veal production have been challenged by animal welfare advocates and some methods are cited as animal cruelty by multiple animal welfare organizations. These organizations and some of their members consider several practices and procedures of veal production to be inhumane. Some of these practices are relevant to both group and individual housing systems. These calves are chained by their neck, with limited space per calf.

In the past, one aspect of veal production cited as cruelty in the industry was the lack of space veal calves were provided. Space was often deliberately restricted by the producer to stop the animal from exercising, as exercise was thought to make the meat turn redder and tougher. Some systems of veal production rear calves that are denied access to any solid feed and are fed a liquid milk replacer. They may also be deprived of bedding to prevent them from eating it. Rearing calves in deprived conditions without a teat can lead to the development of abnormal oral behaviour. Some of these may develop into oral stereotypies such as sucking, licking or biting inanimate objects, and by tongue rolling and tongue playing.