If someone asked you what animal veal comes from, what would you say? It is not one of the most popular meats in the United States. It used to be consumed a lot more, almost 80 years ago in the mid-1940s. We used to consume 8.4 pounds of veal per person a year, but now it’s only 0.3 pounds. This means it’s gone from an active part of our regular diet to a delicacy.
This special type of meat specifically comes from a young calf rather than older cattle. The fact that the difference between veal and beef is the age of the animal also explains why it’s easy to get confused about what it is. But now understanding what veal is, is it a delicacy you should try? We think so.
What is the Difference Between Veal and Beef?
Cows that become veal meat are raised differently than those raised for beef. They aren’t meant to live as long but are rewarded for that with more space to live on and fewer modifications needed to care for them. Calves used typically are raised on smaller farms since cows made for beef are commonly processed by the dozens, if not hundreds. Because they are raised in smaller numbers, farmers rarely remove their horns, they are not ‘fixed,’ and they do not have their tails docked.
Their horns will not grow long enough before they are turned into veal so they don’t need to be removed. Veal comes from male-only calves, so they’re separated from female calves and don’t need to be fixed. As they don’t live as long, their undocked tails won’t be a nuisance or grow that long. This all means when you order this delicacy, you’re eating an animal that has suffered far less than if you order beef.
There is a bigger difference in how they feel than how they taste. While that may sound unimportant, how food feels in your mouth, how long it takes to chew, and ultimately, how much time you spend tasting the flavor, affect the meat’s taste. It is more tender than beef and has a more delicate flavor because of it. It’s a difference that can be best understood by trying both types of meat yourself.
On average, veal has 20% to 25% fewer calories than beef, but it is typically higher in protein and iron than beef, as well as chicken. Whether or not this is healthier for you depends on your diet.
It might not immediately come to mind, but the calves that farmers raise for veal have a smaller effect on the environment than cattle for beef on a one-to-one basis. Smaller cows produce less methane and manure, eat less food, drink less water, and rarely overgraze the land. This means the calves are more environmentally friendly than cattle raised for beef.
What Veal Dishes Do We Offer?
On our spring menu, we offer two meat entrees that use veal as the main meat ingredient. If you want to taste what it is all about, these two dishes are two of the best options you can try: Veal Marsala and Veal Piccata.
They both come with sauteéd veal scallopini, which enhances and mixes with the flavor of the meat. Veal Marsala uses marsala sauce and wild mushrooms. If wild mushrooms aren’t for you, Veal Piccata comes with shallots, capers, lemons, and white wine sauce that may be more to your taste.
Visit The Beaumont Inn for Veal and Beef
The Beaumont Inn serves veal and beef for several different occasions. It’s available for our dining menu, our lodging guests can order it with their meals, and it can be a part of our wedding catering. If you’ve been looking to taste the difference between the two or want someplace to have some more, look no further than The Beaumont Inn. Make a reservation online for dining or lodging. Contact us for event and wedding catering information.