At what age is veal typically sourced?

Veal is commonly sourced from calves that are typically between 6 to 8 months old. This age range is significant because it strikes a balance between the desired tenderness of the meat and the maturity of the animal, which affects the flavor and texture. At this age, the calves have begun to develop muscle but are still young enough to yield the tender, fine-grained meat that consumers expect from veal.

Calves older than this age may produce meat that is tougher and less desirable, as their muscles have developed further and their diets may have included more fibrous food, changing the meat's characteristics. Conversely, calves younger than 6 months may not have matured enough to provide the range of depth in flavor and texture that is typical of veal.

Understanding the appropriate age for sourcing veal is essential for culinary professionals, as it directly impacts the quality of the dishes they prepare.