First, let me say that I do not wish to open the floodgates into the ethics of veal production. We're at the top of the food chain, let's enjoy it, and that's that. I'm just wondering what veal offers/is supposed to offer that beef, and other meat doesn't ( besides the glorious thymus gland). Are we chasing flavor, texture, or both?
In the past year or so I have cooked up veal loin chops in variety of ways, and have been left feeling indifferent about veal. A couple of years ago I scored some chops from a boutique butcher at a million dollars a pound, prepared them the same way, and they were awesome. Flavor was stunning, and tender-fatty good. My suspicion is that this was the milk fed, not well treated variety. Does one need to seek out veal raised in particular way to enjoy it's differentiating qualities?
Now that I think about, I go out of my way to find veal bones for my annual demi batch, but why?