Is Veal Red Meat or White Meat? A Closer Look at This Delicate Meat

With its pale pink hue and mild flavor, veal seems to fall somewhere between red and white meat. So which category does veal actually belong to? The classification of veal as red or white meat depends on the context.

How Veal Is Classified

The USDA considers all livestock animals, including veal to be red meat due to their higher myoglobin content compared to poultry and fish. However, in culinary contexts veal is often regarded as a white meat because of its light color and delicate texture.

Here’s a closer look at how veal is categorized

• Scientifically: The USDA and food scientists classify veal as red meat based on its levels of myoglobin, the protein that gives meat its red color. Veal has more myoglobin than chicken or fish.

• Culinarily: Many chefs and cookbooks list veal as a white meat due to its pale color and milder taste compared to beef. It’s often grouped with poultry and fish.

• Culturally: The perception of veal as red or white meat can vary across cultures. Some associate it more with pork and lamb, while others link it to chicken due to its lean, tender qualities.

So while veal is technically a red meat, its classification isn’t always clear-cut. The context matters when determining whether to categorize veal as red or white.

What Makes Meat Red or White?

The distinction between red and white meat comes down to two key factors:

Myoglobin Concentration

• Myoglobin is the protein responsible for meat’s red color. The more myoglobin in the muscle, the darker the meat.

• Red meat has a higher myoglobin content than white meat. For example, beef contains 0.8% myoglobin versus just 0.05% in chicken breast.

Muscle Fiber Type

• Red meat contains more slow-twitch muscle fibers, which are used for sustained activity requiring more oxygen. This leads to increased myoglobin levels.

• White meat contains more fast-twitch fibers for short bursts of activity. These get energy from glycogen instead of oxygen.

Where Does Veal Fit In?

Veal comes from young calves, usually slaughtered before 12 months old. Here’s how it compares:

• Myoglobin levels: Veal contains less myoglobin than beef but more than chicken. Values range from 0.05-0.3% depending on the calf’s age.

• Muscle fibers: Veal contains both slow- and fast-twitch muscles fibers, placing it between red and white meats.

• Color: Raw veal is light pink to grayish red, paler than beef. When cooked, it turns pale brown to light pink.

So while veal shares some qualities with white meat, such as tender texture and mild taste, it aligns more closely with red meat in terms of myoglobin content and muscle fibers.

Cultural Influences on Meat Classification

Beyond science, culinary traditions and cultural perspectives also influence how veal is classified:

• Some cuisines group veal with pork and lamb as a red meat due to their similarities in texture and fat marbling when cooked.

• Other cultures associate veal more with poultry because of its lighter color and need for quick, gentle cooking to prevent toughness.

• Factors like animal diet, breed, and farming practices can also impact qualities like meat color and fatness, swaying veal toward red or white categorization.

• Personal taste preferences around flavor, leanness, and texture may color perceptions of whether veal eats like a red or white meat.

So while veal is scientifically classified as a red meat, social and cultural contexts allow room for debate based on its mild qualities compared to other red meats.

Nutritional Profile of Veal as Red Meat

Regardless of whether it’s perceived as red or white, veal has nutritional qualities on par with red meat:

• High in protein, providing 25 grams per 3-ounce serving. Important for building and repairing muscles.

• Rich in zinc, iron, and B vitamins. Zinc supports immunity, iron enables blood oxygen transport, and B vitamins aid metabolism.

• Higher in saturated fat and cholesterol compared to poultry and fish. 3 ounces of veal contains 4 grams of saturated fat and 80 milligrams of cholesterol. Too much may negatively impact heart health.

• Contains heme iron only found in meat. More bioavailable than non-heme iron from plants but may pose health risks in excess.

So nutritionally, veal aligns more with beef and lamb than chicken or fish. Moderation is key to balance its nutritional benefits with potential drawbacks.

Healthiest Ways to Enjoy Veal

Here are some tips for savoring veal as part of a healthy diet:

• Choose lean cuts like leg, loin, or shoulder chops. Trim off excess fat before cooking.

• Limit processed veal products like patties or nuggets that may contain fillers and sodium. Stick to whole cuts of meat.

• Portion veal to 4-6 ounces per serving to limit saturated fat and cholesterol intake.

• Cook veal to 145°F maximum to prevent overcooking. Braise, grill, or roast; avoid frying.

• Balance veal with antioxidant-rich fruits, veggies, whole grains, beans, nuts and healthy fats at meals.

• Limit red meat to a few times per week, rotating with poultry, seafood, and plant proteins like beans and tofu.

The Takeaway: Veal as a Red Meat

While veal’s pale color allows for debate, its high myoglobin content, muscle fibers and nutritional profile all point to veal being a red meat. However, its mild taste and tender texture give veal some white meat qualities as well. So veal occupies an intriguing gray area between red and white categories. However you classify it, be sure to consume veal in moderation as part of a varied, well-balanced diet.