Pronunciation: [vˈə͡ʊ] (IPA) 
The word "veau" is a French term that refers to a calf. It is pronounced as [vo] in French, where the "v" is pronounced bilabially and the "o" is pronounced with rounded lips. The letter combination "eau" in French is pronounced as [o], similar to the English "o" sound in "go." The silent "u" in "eau" does not affect the pronunciation of "veau." Thus, the correct spelling of this term is "veau" and it is pronounced as [vo] in French.
Veau is a noun that refers to a young calf or a piece of meat derived from a calf. It specifically denotes the meat of a cow that is less than three months old. It is a term commonly used in French cuisine, where veau is highly regarded for its tenderness and delicate flavor.
In culinary contexts, veau is valued for its versatility and used in various dishes around the world. The meat is often prized for its tenderness, which makes it suitable for quick cooking methods such as sautéing, grilling, or roasting. It is frequently utilized in classic French recipes such as blanquette de veau (veal stew), escalope de veau (veal cutlets), or veau à la crème (veal in cream sauce). Additionally, veau can be transformed into ground meat for meatballs, patties, or stuffing for various culinary creations. Its mild flavor allows it to easily absorb the flavors of accompanying ingredients, resulting in delicious and harmonious dishes.
Veau is also esteemed for its nutritional properties. It is a rich source of high-quality protein, essential vitamins, and minerals. Due to its young age, veau meat is known for its tenderness and low fat content, making it a healthier choice compared to more mature beef options. Consequently, veau is often favored by individuals seeking leaner meat options without compromising on flavor or nutrient intake.
Overall, veau represents the succulent and tender meat derived from a young calf that carries great culinary value and nutritional benefits.
The word veau comes from the Old French veau derived from the Latin vitellus. In Latin, vitellus referred to the meat of a calf, specifically the tender meat. Over time, this term evolved into veau in Old French and eventually entered the modern French language as the word for veal or calf.
