from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The meat of a calf.
- n. A calf raised to be slaughtered for food.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The flesh of a calf used for food.
from the GNU version of the Collaborative International Dictionary of English
- n. The flesh of a calf when killed and used for food.
from The Century Dictionary and Cyclopedia
- To raise (calves) for sale as veal.
- n. A calf.
- n. The flesh of the calf used for food.
- n. Same as deaconed veal.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. meat from a calf
As the goats, taking refuge in the more inaccessible parts of the country, could with difficulty be killed, the crews subsisted on the flesh of the young seals, which they called veal, and on that of the sea-lions, which was denominated beef.
The meat - beef is fine, but I used ground pork and veal from the Italian butchers in Sydney Road.
Although I know some Chefs do it, I’m always a little suspicious when I read a menu that describes an Entrée that has been slowly simmered in veal or game stock.
For a main I have veal, which is well cooked and tender without being overexciting.
They even ate the cow's baby's -- called veal -- because they liked the taste tender flesh.
These hydromorphic savannas, called veal in the French literature, are commonly saturated for at least six months of the year.
As we are all discovering, however, the sickening truth is that these things are done to hundreds of thousands of male calves every year throughout the United States to produce the meat known as veal, or more specifically "white veal".
The same monstrous depravity appears in their veal, which is bleached by repeated bleedings, and other villainous arts, till there is not
Perhaps a man hitched to the cart of a Martian or roasted on the spit by inhabitants of the Milky Way will recall the veal cutlet he used to slice on his dinner plate and apologize (belatedly!) to the cow.
Baby beef means beef put upon the market when it can no longer be called veal and when considerably short of maturity, usually under the age of 24 months.
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