Is Veal Classified as Red Meat or White Meat?

Veal is the meat that comes from young calves, typically slaughtered between 2 weeks and 8 months old This tender, mild-tasting meat is prized for dishes like veal parmigiana, osso buco, and Wiener schnitzel But when it comes to classifying veal as either red meat or white meat, there seems to be some confusion.

So is veal a red meat or a white meat? Let’s take a closer look at how meat is defined and categorized to find the answer.

How Meats Are Classified

In general, meats are divided into two main color categories:

• Red meats – Meats with red fibers and red juices when uncooked. These meats are from mammals and high in myoglobin, an iron-containing protein that gives them their red hue.

• White meats – Meats with light-colored fibers and pale juices when uncooked, Typically white meats come from fish and poultry containing less myoglobin

While color is the main distinction, other factors like fat content, texture, and cooking method also set red and white meats apart.

Red Meats Defined

According to the United States Department of Agriculture (USDA), all meats from livestock animals – including beef, veal, pork, and lamb – are considered red meats. This is because their muscles contain high enough levels of myoglobin to make their fresh, uncooked meat appear deep red.

Other meats regarded as red by the USDA include:

• Goat
• Bison
• Horse
• Elk
• Venison (deer)
• Boar
• Rabbit

So while veal may seem pale in color compared to beef, it officially falls under the red meat category.

What Makes Veal Look Pale?

If veal comes from cattle like beef, why doesn’t it look red? The pale color of veal has to do with the young age at which calves are slaughtered for their meat.

Veal calves are usually killed when they are only a few weeks to 6 months old. At this early stage, their muscles have not yet developed high concentrations of myoglobin that give beef its rich, red color.

In addition, many veal calves are fed predominantly milk rather than grass and grains. This diet is low in iron, resulting in lower myoglobin levels as well.

The combination of youth and diet gives veal meat a much paler pink or even grayish hue compared to beef from mature cattle. But the veal still retains enough myoglobin to be considered a red meat.

How White Meats are Categorized

Since they contain lesser amounts of myoglobin, white meats come from different animal sources than red meats.

The USDA defines white meats as coming from poultry and seafood. Examples include:

• Chicken
• Turkey
• Duck
• Goose
• Fish like cod, tilapia, haddock, etc.
• Shellfish like shrimp, scallops, crab, etc.

Occasionally, pork is grouped with white meats due to its light pink color when cooked. But pork is still officially classified as a red meat by the USDA because uncooked pork is reddish in color.

Cooking Differences Between Red and White Meats

The levels of myoglobin not only affect raw meat color, but also impact cooking methods and times. Red meats with more myoglobin require longer cooking to denature the protein.

White meats have less connective tissue and fat so they cook up tender and juicy in a shorter time. However, white meats become dry and rubbery if overcooked.

Here are some general cooking guidelines:

Red Meats

• Benefit from slow, moist-heat cooking like braising
• Can be cooked to lower doneness levels
• Have firmer textures

White Meats

• Best cooked using dry heat like roasting or grilling
• Should be cooked to higher doneness for food safety
• Have tender, delicate textures

So while veal appears pale, it should be treated like a red meat when it comes to preparation and cooking. Failing to cook veal thoroughly poses a higher safety risk than with white meats.

Nutritional Profile

In addition to color, myoglobin concentration also correlates with other nutritional components in red versus white meats.

Red meats tend to be higher in:

• Iron
• Zinc
• Vitamin B12
• Saturated fats

White meats are generally higher in:

• Magnesium
• Potassium
• Vitamin B6
• Polyunsaturated fats

However, nutrition can vary significantly within each category based on cut, fat marbling, and the animal’s diet. For example, skinless chicken breast has less fat than a ribeye steak.

Is Veal Healthy to Eat?

Compared to beef, veal is lower in total fat, calories, and cholesterol. But like all red meats, veal should still be eaten in moderation as part of a balanced diet. The American Heart Association recommends limiting red meat intake to just 1-2 servings per week.

Veal provides a good source of:

• High-quality protein
• Vitamin B12
• Selenium
• Zinc
• Iron

Look for well-marbled cuts of veal and avoid overcooking to prevent it from becoming overly dry and tough. Veal parmigiana, osso buco, and sautéed scaloppini are all tasty ways to enjoy this tender red meat.

The Takeaway on Veal: Red or White?

While pale in color compared to beef, veal is still categorized as a red meat according to the USDA definition. This means:

✔️ The uncooked meat has red myoglobin present

✔️ It should be cooked like other red meats – using moist heat and cooking to lower doneness

✔️ It has the nutritional profile of a red meat, being high in iron, zinc, B12

So the verdict is in – pale or not, veal is considered a red meat both in color and composition. Its mild taste and velvety texture makes veal a pleasing alternative to enjoy the nutritional benefits of red meat in moderation.