Veal, from calves that are culled a few days after birth when they weigh 150 lb. Veal is often compared to beef but is lighter in colour and finer in texture and veal usually comes from a (male) dairy calf Veal has been an important ingredient in Italian and French cuisine since ancient times. The veal is often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish wiener schnitzel. As veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough. In addition to providing meat, the bones of calves are used to make a stock that forms the base for sauces and soups such as demi-glace. The stomachs are also used to produce rennet, used in the production of cheese.