| Veal | Beef | |
| Derive from | 6-7 month old calves | One year cow or bovine |
| Cholesterol content | More | Less |
| Texture | More tender | Less tender |
| Hue | Lighter- pink or yellow | Darker- red colored |
Everyone loves meat. In fact, the meat has a nutritional value as it provides protein and iron to one’s body. Protein and iron supports the muscles to keep them intact and reduce fatigue as well as helping the blood to maintain its healthy color and circulation. Veal and beef are some of the meat that usually presents at home, in some fast foods or restaurants. People find themselves confused as to the appearance of these meats; this article aims to clarify their distinction as to their texture, color, taste and other characteristics.
The word “veal” refers to the carcass of young cattle. The characteristics of this meat depend on the age of the cattle. The five types of veal are Bob veal (5 days old calves), Milk-fed or Formula-fed veal (18 to 20 weeks old calves), Non-formula fed or Red or Grain-fed veal (22 to 26 weeks old calves), free-raised veal (24 weeks old calves) and Rose veal (35 weeks old calves). For the 5 days old to 20 weeks old calves, their flesh has ivory or cream in color and tender as to their texture. For the 22 weeks old to 26 weeks old calves, their flesh is in a dark color. For the 35 weeks old calves, their flesh is rosy or pinkish in its color. The type of veal depends on the cuisine that the chefs and cooks will use in their culinary.
The term “beef” refers to the flesh of an adult cattle, bulls or cows. Generally, it is red in its color and hard in its texture. There are different ways to cut the beef for various kinds of cuisines such as for grill, short ribs or steak. It is the third among all the meats due to its popularity in the market and a highly consumable carcass. Brahman, Hereford and Angus are some of the famous breeds of beef cattle in which their meat is expensive compared to other meats.
