Veal is the meat of young calves, specifically the male offspring of dairy cattle, and is appreciated for its delicate taste, tender texture and nutritious qualities. Dairy cows must give birth annually to continue producing milk naturally, but male dairy calves are of little value to dairy farmers except as meat. Veal is often associated with Italian, French, German cuisines, as well as cuisines of other middle-European countries. North American consumers tend to prepare veal dishes for special occasions only.