The difference between beef and veal is not a trivial matter, whether you have to eat at a restaurant or if you want to shop consciously.
Knowing the difference between beef and veal is important for several reasons: many think that, in one way or another, they are practically the same thing, but the two animals, once slaughtered, give different results.
Depending on the recipe you want to prepare, or the flavor you want at the restaurant, knowing this difference is very useful.
Before going into the difference between beef and veal, it is useful to specify that in both cases we speak of cattle, therefore of the same animal, which, however, is reared and slaughtered in a different way to be categorized as beef or veal. In particular, the first becomes such after undergoing castration, a process that causes the animal to gain weight faster, also thanks to an increase in fat mass.
After the first 90 days, considered a weaning phase, the animals reach the size of the adult bovine quite quickly. Having said that, however, it should be remembered that beef can be slaughtered between the ages of 1 and 4.
To get a precise idea of the difference between beef and veal, it is useful to identify the latter well: it is, in any case, a bovine, as we mentioned earlier, but according to the specification, a slice of meat can be defined as “veal” only if the animal was slaughtered before 8 months of age. Its meat tends to be more delicate and lean than that of beef.