veal flesh of a calf from two to three months old weighing usually less than 300 lb (135 kg). The locomotion of the veal calves is often restricted, and they are fed a real or synthetic milk that is high in protein and low in iron; this produces the desired tenderness and white color of good veal. It contains gelatin in large proportion and is therefore excellent for making soup stock. Flesh from week-old calves disposed of by the dairy industry is used in certain meat products but is not, properly speaking, veal. Veal is sold almost entirely as fresh meat. The main cuts are the leg, loin, ribs (or rack), shoulder, and breast. The brains, liver, kidneys, sweetbreads, and tongue are considered delicacies.