asked the Minister for Agriculture if he will outline how the meat known as veal is prepared; and where it is so prepared in this country.
Written Answers. - Veal Preparation.
332.
Genuine "white" veal is produced from calves aged from three to four months which have been specially reared in individual pens on a diet consisting solely of milk or milk substitutes. This gives the meat its distinctive texture and white colour. Little or no "white" veal is produced in this country but the term veal is sometimes loosely applied here to meat prepared from suckled calves.