Rosé veal
The production of rosé veal has developed strongly over the last ten years. It differentiates itself mainly in the method of production and feeding regime. Rosé veal comes usually from animals aged between 8 and 12 months. The characteristic pink colour of rosé veal arises because the calves are fed with roughage and concentrates supplemented by calf milk.
Due to the favourable price/quality ratio rosé veal is mainly suitable for catering firms, large kitchens or other 'blind' markets, where veal is already prepared or has been partially processed and therefore the colour is of less or no longer of importance. Rosé veal is tender, lean and of good quality. It is easy to prepare and in many ways and scores well in regard to the method of production.