What type of meat is commonly referred to as "veal"?

Veal is specifically the meat that comes from young cattle, typically calves that are less than 3 months old. This age is crucial because it contributes to the tenderness and texture of the meat, which is a characteristic feature of veal. The diet and treatment of these calves often differ significantly from those of adult cattle, leading to a distinct flavor profile that is highly regarded in culinary practices. This makes veal a unique category within the spectrum of meat products, celebrated for its delicacy and often used in gourmet dishes.

While adult cows produce beef, the meat from young pigs is referred to as pork, and lamb is the term used for meat from young sheep. Each of these meats comes from a different species and age group, making it important to distinguish them clearly in culinary contexts.