Pronunciation: [vˈiːlz] (IPA) 
The word "veals" is spelled with a silent "s" at the end, which might lead to some confusion in pronunciation. Using the International Phonetic Alphabet (IPA), "veals" is pronounced as /viːlz/, with the "ea" representing the long "ee" sound and the "s" being silent. This word refers to the plural form of veal, which is meat from a young calf. Though it is not commonly used today, it can still be found in certain culinary contexts.
Veals is the plural form of the noun "veal," which refers to the meat of a calf. Veal is a particular type of meat that is taken from young calves, typically those that are between three weeks and three months old. It is a highly regarded and tender meat that is often known for its delicate texture and mild flavor. The pale color of veal is due to the fact that the calves have not yet developed an abundance of muscle tissue or built up much physical exertion.
Veal is a popular ingredient in many cuisines around the world and is used in a wide range of dishes, from stews and roasts to sausages and meatballs. Due to its tender nature, it is often considered a luxury meat and is commonly associated with elegant and sophisticated dining experiences.
The production of veal has received criticism over the years due to ethical concerns regarding the treatment of young calves. Traditional veal rearing involves confining the calves to small crates to restrict their movement, which prevents muscle development and results in the pale, tender veal meat. As a result, alternative production methods have emerged in recent years, such as free-range veal, where the calves are allowed to roam and have more natural living conditions.
Overall, veals are the meats derived from calves, known for their tenderness, pale color, and mild flavor, often used in various culinary creations.
