Meat from 4-5 month old calves. Distinguished from beef by its pale pink color. Has a particularly delicate taste and juiciness. A dietary product, practically contains no cholesterol. Veal contains easily digestible amino acids, vitamins from group B, E and PP, iron, copper, magnesium, potassium, zinc, phosphorus, cobalt. During heat treatment, all nutrients in veal are retained. A delicious broth is obtained from veal; it can be stewed in its own juice, fried, cut into small pieces or steaks, but not for long to avoid drying out, stuffed, to cook meatballs with rice. But this meat is most delicious when baked. However, veal must be baked at a temperature no higher than 180°C, otherwise it will dry out.