Next to beef, veal calves are the second largest animal that farmers raise. Veal is a tender meat, with the tenderest cuts coming from the loin, breast, and leg. Compared to other meats such as pork, beef and chicken, all veal cuts are extra lean.
The possibilities are endless when it comes to veal. With a vast assortment of available cuts, veal can be grilled, sautéed, braised, roasted, slow-cooked and pan-fried.