The calf is a young bovine under the age of one year. It is slaughtered around four months of age and 330 pounds in weight; its nourishment, until the moment of slaughter, must be exclusively based on milk. Only in this way does the meat show its best characteristics: pale pink color, pleasant and delicate flavor, and tender texture.

In addition, veal is devoid of marbled veins, as the fat has not yet formed. Unlike beef, it must always be cooked to perfection; it is slightly less flavorful, but has all the nutritional characteristics of beef.