Veal is meat from young calves that are slaughtered when they are about six months old. British rosé veal (veal produced to the highest welfare standards) is a natural by-product of the dairy industry as dairy cattle need to give birth to produce milk.
Rosé veal has pink, not white, flesh which is very tender and delicately flavoured. Cuts include mince, escalopes, rib chops, T-bone, and shoulder.
IN THE KITCHEN
Pound escalopes with a mallet before cooking. Coat with breadcrumbs, then pan-fry in butter to give wiener schnitzel. Layer with cheese and ham to make veal cordon bleu. Alternatively, dust with flour, or cook without any coating. Try a sauce of lemon, butter and sage, or cut into strips and use in stir-fries.