What is the term for the meat of young calves?

The meat of young calves is known as veal. Veal comes from calves that are typically raised for a shorter period than older cattle and are usually slaughtered at a younger age, around 16 to 20 weeks. This results in meat that is tender and has a mild flavor, which is a distinctive characteristic of veal.

Understanding the other options provides clarity: lamb refers to the meat from young sheep, typically under one year of age; pork is the meat derived from pigs; and beef comes from older cattle. Each type of meat has unique qualities and culinary uses, dictated by the age and species of the animal from which it comes. Knowing these distinctions is important for culinary practices and agricultural education, particularly in contexts like FFA, which emphasizes understanding animal husbandry and food production.