Macgregors Veal Quick Facts

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)