Veal has both risen and fallen in popularity in certain parts of the world over the last twenty years. It is produced from the meat of young calves and is therefore considered a gourmet meat. Veal is produced from male calves born to dairy herds (for which there is huge demand) and is essentially a by-product of dairy farming.

Veal is a light and tender meat that is commonly found and used in both French and Italian cuisines. It is associated with these two cultures, but is widely available and found at Italian butcheries. Quality veal, raised in farms with high standards are the perfect ingredient for any type of cuisine.