Veal meat is lean, has a light pink color, a delicate taste, and is finely textured. Veal is pretty much the same thing as beef, except for the fact that is has a finer texture and features a lighter color.

Although it is similar, some people go so far as to say that a cut of beef and a cut of veal have nothing alike.

Because veal is low in fat, special care must be taken during the cooking process to make sure that it is not become too tough. In its final cooked state, veal is often glazed with a sauce. This type of meat has been used in French and Italian cuisine since ancient times.