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The Difference Between Veal and Beef

An inexperienced cook may think that veal and beef are the same, but that’s simply not the case. These 2 types of meats have different tastes, nutritional values, and even different colors.

5-Minute Crafts would like to tell you about the difference between veal and beef.


Veal is the meat from young cattle no older than 12 months. It’s very tender, highly valued for its delicate flavor, and it’s more expensive than beef.
There are several types of veal.

  • Bob veal is the meat of calves 2 hours or 2 to 3 days old. Yielding carcasses weigh 20 to 60 pounds.
  • Formula-fed veal is the meat of calves fed with milk or fortified milk formula. It has a delicate creamy pink or ivory color.
  • Grain-fed veal is the meat of calves that are 22 to 26 weeks old, raised on grain, hay, or other solid food, in addition to milk. As a rule, it has a darker color and some additional marbling.

The composition of veal differs from beef. It’s lower in calories and contains less fat, although it also contains more cholesterol. Veal is richer in essential amino acids, and it contains more vitamins than beef.


Beef is the meat of mature cattle. It’s more firm and dense, bright red in color, and well-marbled. There is no classification for beef depending on the age of the animal, although most countries have adopted the classification of meat by cuts.

Compared to veal, beef is more nutritious and has a higher calorie content. Beef has more fat and contains more protein, iron, zinc, and selenium compared to veal.

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