Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young male calves of dairy breeds which are not used for breeding. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. 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 9–27 kilograms (20–60 pounds) .
• Rose veal: A type of meat made from cows who were between 8 months and 12 months old when they were slaughtered. These cows are not restricted in their iron intake and are allowed to eat roughage, which gives the meat a darker color than white veal.

Veal is often used in gourmet cuisine and is known for its delicate texture and flavor. It is often prepared in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish Wiener Schnitzel. Veal is lower in fat than many meats, so care must be taken in preparation to ensure that it does not become tough. Veal is often coated in preparation for frying or eaten with a sauce. The bones of calves are used to make a stock that forms the base for sauces and soups such as demi-glace.