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Traditions of veal farming and veal butchery vary from country to country. Veal in Australia is different from that of Europe.


In Australia we don't produce large quantities of "white veal", which is from calves about 18-20 weeks old that are fed only milk and had their movement and exposure to sunlight restricted. Australia has a strict code of practice which ensures the animals are reared in open pens in small groups and fed a diet of milk and grass or grain. 

In Australia, veal is the meat produced from dairy calves weighing less than 70kg or beef calves (vealers/weaners) weighing up to 150kg.