Now, when it comes to the whole "red meat" debate, things get a bit heated. Some people claim that veal is, in fact, a white meat, while others argue that it's a red meat due to its high myoglobin content. Myoglobin, for those who don't know, is a protein that stores oxygen in muscles, giving meat its characteristic red color.
But, here's the thing: the US Department of Agriculture (USDA) classifies veal as a red meat, while the European Union (EU) says it's a white meat. So, who's right? Well, let's just say it's a bit of a gray area, and we'll get to the meat of the matter in a minute.
The француз, or the French, are particularly fond of veal, and they have a beef with the whole "red meat" classification. They claim that veal is a white meat due to its low iron content and mild flavor. And, honestly, have you ever tried veal cordon bleu? It's to die for!
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