Veal is the meat from a calf or young beef animal. Veal calves are typically raised until about 16 to 18 weeks of age, weighing up to 450 pounds. Most veal comes from young male calves of dairy breeds, which are not used for breeding. There are several types of veal, and terminology varies by country. Some of the types of veal include:

• Bob Veal: Calves slaughtered as early as 2 hours or 2–3 days old (at most 1 month old), yielding carcasses weighing from 20 to 60 pounds.

• Rose Veal: A type of meat made from cows who were between 8 months and 12 months old when they were slaughtered. Unlike other calves raised for veal, these are not restricted in their iron intake and are allowed to eat roughage. The term refers to the color of the meat produced when calves are raised this way, contrasting with the typically creamy white or light pink color of white veal.

Veal is often coated in preparation for frying or eaten with a sauce. Veal parmigiana is a common Italian-American dish made with breaded veal cutlets. In addition to providing meat, the bones of calves are used to make a stock that forms the base for sauces and soups such as demi-glace. Calf stomachs are also used to produce rennet, which is used in the production of cheese. Calf offal is also widely regarded as the most prized animal offal.