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March 11, 1916


JAMA. 1916;LXVI(11):820-821. doi:10.1001/jama.1916.02580370040023

Veal is the meat of calves which, under the United States meat inspection regulations, must be not less than three weeks old at the time of slaughter. Meat of calves less than three weeks old is popularly known as "bob veal." In Europe no objection is raised to the use of veal from younger calves; and it is stated that in Germany they are commonly slaughtered at from three days to three weeks of age.1 The regulation which is in force in this country reflects a widespread belief that the meat from very young calves is, for some reason, unfit for human consumption. Veal is in general valued less highly as a dietary product than beef; and the younger the animal the less valuable its flesh is considered to be. Accordingly American textbooks on dietetics speak of veal as tough and indigestible, "especially when obtained from animals that are

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