Veal’s the Meal!

Although veal and beef come from the same animal at different stages of maturity, they’re quite distinctive in terms of nutrition and taste. Quebec consumers love them both—for their unique character and goodness. Read on to learn about the differences between veal and beef.

See the difference

It’s easy to tell veal and beef apart just by looking at them. Although veal is considered a white meat, it is a delicate shade of pink. Grain-fed veal tends to be slightly darker pink. Beef, on the other hand, is dark red.

The nutrition powerhouse you need

Veal has fewer calories than beef because its fat content is lower (under 7.5%). It is classified as extra lean and is also rich in vitamins and minerals, including B12, iron, and zinc. What’s more, a 100 g serving provides an impressive 30 g of protein and only 180 calories. Veal is also a source of oleic acid and selenium, which protect against certain risks associated with cardiovascular disease.

Taste the difference

Veal is exceptionally tender, and that’s one of the reasons why people like it so much. Milk-fed veal has a subtle, mild flavour whereas grain-fed veal is more intense. Their diet makes the difference. Whichever type of veal you choose, you’ll love the delicate, exquisite taste.

Enjoy the variety

Despite their differences, beef and veal both offer great taste and pack a nutritional punch. Including them in your diet is always a winning move. Both come in a variety of cuts and can be served in myriad delicious recipes, from a simple weeknight soup to an indulgent Saturday night feast. Need inspiration? Head to the Recipes section of our websites to see our mouthwatering ideas for Quebec Veal!