Veal has often had a very bad press and for the most part this has been well deserved, as veal calves, in the past at least, were reared intensively in very cramped conditions. This gave a very pale meat, but was very bad for the calf's welfare.

In Britain, at least, veal calf welfare is of a much higher standard and the calves are well looked after and have plenty of room to move about. This gives a redder and more flavoursome meat, often called 'rosé veal'. Yet the market for rose veal has tended to be quite small, mostly due to veal's bad press in the past. However, calves reared as rose veal at least have 8 1/2 month's quality life rather than being shot almost immediately after birth as a waste product of milk production.

Veal can be produced from a calf of either sex and any breed; however, most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive by mass than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese.[

In Italian, French and other Mediterranean cuisines, veal is considered a delicacy, often in the form of cutlets, such as the Italian cotoletta or the famous Viennese dish Wiener schnitzel. Some classic French veal dishes include fried escalopes, fried veal grenadines (small, thick fillet steaks), stuffed paupiettes, roast joints, and blanquettes. Because veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough. Veal is often coated in preparation for frying or eaten with a sauce. Veal parmigiana is a common Italian-American dish made with breaded veal cutlets.

In addition to providing meat, the bones of calves are used to make a stock that forms the base for sauces and soups such as demi-glace. Calf stomachs are also used to produce rennet, which is used in the production of cheese. Calf offal is also widely regarded as the most prized animal offal.

Cuts of Beef (British, Irish, Australian, South African and New Zealand terms):

Cuts of Beef:
Tongue — boiling, pickling, roasting or braising
Neck and clod — stewing, slow smoking or braising
Chuck steak & blades — mincing, braising, slow roasting
Sirloin — Frying, roasting, barbecuing
Rump — Frying, barbecuing
Silverside — Roasting
Topside — Roasting, pies, air drying
Fore rib — Roasting
Thick rib — Braising, barbecuing, roasting
Thin rib — Braising, barbecuing
Brisket (Skirt steak) — Baking, boiling, roasting, braising
Shin and leg — Mince, slow stewing, braising
Flank — Barbecued, grilled, braised
Thick flank — Barbecued, grilled, braised
Feather blade — Frying, braising
Oxtail — Stew, braising
Offal — typically liver, heart, stomach, intestines and kidneys