Well, since in Europe - and especially in the EU - all and everything is normed ... :wink:
(At the butcher's you get here: veal, young beef, beef - the latter is just for cooking :wink: )
Below is the US-definition (from the
University of Arkansas - Division of Agriculture
Veal
Meat from a calf that weighs about 150 pounds. Those that are mainly milk-fed usually are less than three months old. The difference between veal and baby beef is based on the color of their meat, which is determined almost entirely by diet. Veal is pale pink and contains more cholesterol than beef.
Baby beef
Baby beef and calf are interchangeable terms used to describe young cattle weighing about 700 pounds that have been raised mainly on milk and grass. The meat cuts from baby beef are smaller; the meat is light red and contains less fat than beef. The fat may have a yellow tint due to the vitamin A in grass
Beef
Meat from cattle (bovine species) other than calves. Meat from calves is called veal.
)
seconded
