What age are young calves known as rose veal typically slaughtered?

Young calves known as rose veal are typically slaughtered at the age of 6 to 8 months. This age range is selected because it strikes a balance between the calves being young enough to yield tender, mild-flavored meat while also being mature enough to have developed sufficient muscle and fat. Rose veal specifically refers to the meat produced from calves that are raised in a humane manner with access to a proper diet and environment, which contributes to the pink color and quality of the meat.

Slaughtering calves within the 6 to 8 months range ensures that the veal has a desirable texture and flavor profile, characteristic of rose veal, without the meat becoming tough, which can happen if the animals are older and more developed in muscle. In contrast, calves that are younger or older than this range typically do not meet the standards or specific attributes that define rose veal, making this age bracket optimal for producing high-quality veal.