What are the different types of veal? Why are they different in colour and texture?

Special-Fed Veal calves are fed a nutritionally complete milk supplement until they reach 18 to 20 weeks of age and typically weigh from 400 to 500 lbs. The meat is ivory or creamy pink, with a firm, fine and velvety texture. This is the veal industry's premium product and the most popular type of veal used in up-scale foodservice operations. Macgregors refers to this on our menu as "Gold Label" veal.

Grain-Fed Veal calves are initially fed milk, and then receive a diet of grain, hay and nutrition formulas. The meat tends to be darker in colour and has additional marbling and often-visible fat. Grain-fed veal calves are usually marketed at 5 to 6 months of age and weigh from 450 to 600 lb. Macgregors refers to this on our menu as "Choice" veal.

· Veal production is tied to the dairy industry. To remain efficient milk producers, dairy cows must give birth once a year. Female calves, or heifers, are raised to give milk, while the male calves, or bulls, are usually marketed to veal farmers for veal production.

· Current veal production systems ensure the health of the animal and the integrity of the veal product. Veal producers invest in building well-lit, climate controlled and ventilated veal barns. The individual stalls reduce calf-to-calf contact, which is the best way to prevent the spread of disease and helps in reducing the competition for feed among calves.

· Veal is served in 28 percent of commercial foodservice operations, including 64 percent of the full service restaurants and 31 percent of the casual/theme restaurants. (NCBA)