A European tradition

With its mild climate and lush meadows, Europe has a long history of dairy farming.

Milk-based veal originated in Europe in the 1950s. Large-scale dairy, butter and cheese production left dairy farmers with a huge surplus of young male calves, whey and skimmed milk. When these byproducts were fed to male calves, it produced a light-colored, tender, easy-to-digest veal. Veal became so popular in traditional European cuisines such as osso buco, saltimbocca, blanquette de veau and ris de veau that the European Union introduced legislation to restrict the use of the term “veal.”

Getting the word out

Veal’s light color, tender consistency and delicate taste make it one of the most highly regarded meats among chefs around the world.

European veal is surprisingly easy to cook, makes a great impression every time and is the healthiest of your red meat choices. It’s easy to digest, high in protein, low in cholesterol and rich in vitamins and minerals — but has less fat and fewer calories than beef, pork and chicken. Veal cuts are often featured at the of center-of-the-plate in traditional European dishes such as osso buco and saltimbocca but can also enhance everyday dishes such as salads or soups.