Not a traditionally British meat as in past times, it was not considered economically correct to kill a calf when given more time to grow it would be worth more as Beef. Veal started to become popular with the rich at the end of the eighteenth century because of the influence of French cookery. In the sixties Veal was dealt another blow the Dutch method of production ( Chaining them in small pens ) was highlighted in the media. Most veal calves today have plenty of room to move around but are still fed only on milk as this keeps the flesh tender and white. The calves are killed at 3 to 6 months old and usually weigh around 100 to 120 kg. The main cuts and joints are: Loin and Best End This can be roasted whole or boned and rolled then roasted. The loin can also be cut into chops or steaks for frying or grilling. Leg Can be boned and rolled then roasted but usually they are boned then the thigh meat is cut into escallops for frying and the rest is used for braising. Shoulder Can be boned and rolled then pot roasted or braised, or cut into pieces for stewing. Shin Usually left on the bone and stewed as in Osso Buco. Breast Can be boned , spread with stuffing and rolled for roasting or cut into pieces for stewing.