Beef and veal

Although its consumption has decreased by more than 25 percent in recent decades, beef is still a popular red meat. Veal has much to offer in terms of nutritional benefit; however, it is considered to be a more "refined" meat and therefore eaten as more of a luxury. Read on to learn more.

One of the most versatile meats, beef may be prepared by roasting, stewing, broiling, frying and grilling. There is no question that beef is a highly nutritious food source; not only is it a leading source of high quality protein, but a 115 gram (four ounce) serving ­provides more than 100 percent of the Rec­ommended Dietary Allowance (RDA) of vitamin B12, an essential nutrient found only in animal products. Beef is also an excellent source of vitamin B6, niacin and riboflavin, as well as such essential minerals as iron and zinc.

Very young calves produce the delicate pink, low fat veal that has always been considered a luxury meat. It is an excellent source of high quality protein and a source of iron, zinc and vitamin B12.

On average, a trimmed, cooked 85 gram (three ounce) serving of veal contains less than 200 calories and less than eight grams of fat. The leanest cuts include the cutlet, veal roast, arm steak and loin chop. Veal calves are Holstein or Holstein–cross intact bull calves.

After consuming colostrum from their mothers, containing essential nutrients and antibodies, the calves are placed into individual pens or hutches for their first few weeks of life. This protects the calves from disease transfer from other calves and cows while their immune system develops. Veal producers do not restrict calf movement to promote meat tenderness — a common misconception.

Veal calves are either weaned from milk at around two months of age and placed on a grain-based diet or they are maintained on a milk-based diet. The meat from milk-fed veal is pink. The meat from grain-fed veal is slightly darker and of similar quality.