vealer

Vealer refers to a calf that is raised for or suitable for producing veal. Veal is the meat of young calves, typically slaughtered between 3 and 14 weeks old. This meat is known for its delicate flavor, pale grayish-white color, and firm, fine texture.12

In modern livestock farming, calves destined for veal are often raised indoors and fed a specialized diet of milk and high-protein calf meal. This diet, excluding herbaceous foods, leads to an iron deficiency that contributes to the meat's light color. Veal carcasses are fabricated into wholesale cuts such as the shoulder, rib, breast, shank, loin, sirloin, and round. While technically meat from calves up to 20 weeks old can be considered veal, it is often marketed as such even if the animal is slightly older.23