Texas FFA Livestock Judging Practice Test

Calves that are younger than 3 months of age sold for slaughter are specifically referred to as veal. This classification is primarily due to the age of the animal and the type of meat that it produces. Veal is known for its pale color and tenderness, which results from the young age of the calves at the time of slaughter. The meat is typically more delicate in flavor and texture compared to the meat from older cattle.

The other terms have distinct meanings that do not apply to calves of this age. "Beef" generally refers to meat from older cattle, while "cattle" is a broader term for all domesticated bovines, regardless of age or purpose. The term "milk-fed" can describe certain types of veal, but it does not solely define the meat from calves younger than 3 months, as it is more about the feeding practices rather than the age itself. Thus, the significance of calves younger than 3 months being classified as veal is crucial in understanding meat production and marketing.