veal

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veal,

flesh of a calf from two to three months old weighing usually less than 300 lb (135 kg). The locomotion of the veal calves is often restricted, and they are fed a real or synthetic milk that is high in protein and low in iron; this produces the desired tenderness and white color of good veal. It contains gelatin in large proportion and is therefore excellent for making soup stock. Flesh from week-old calves disposed of by the dairy industry is used in certain meat products but is not, properly speaking, veal. Veal is sold almost entirely as fresh meat. The main cuts are the leg, loin, ribs (or rack), shoulder, and breast. The brains, liver, kidneys, sweetbreads, and tongue are considered delicacies.

veal

a calf, esp one bred for eating
References in periodicals archive ?
Table 6-6-1-1, Vealer Prices in China's Scattered Beef Cattle Production by Region 100
Table 7-6-1-1, Vealer Prices in China's Scattered Mutton Sheep Production by Region(2004-2007) 103
In 1996, prices for slaughter vealers, slaughter steers and heifers, and slaughter cows and bulls either dropped or showed no change.