I've heard of beef, not specifically "veal", where the animal can be older but has had mostly a milk diet and been restricted of physical movement, preventing muscle development, making for softer and more tender cuts of meat throughout the whole animal. Is this true? What's this meat called?
I believe the cattle you're referring to are Japanese Waygu - there are a number of breeds under this rubric, but there are notable points:
- Genetic predisposition to exceptional marbling and tenderness
- The animals are hand-massaged by the farmer, due to insufficient space for the cattle to wander freely
- Grain fed rather than grass fed, as the cattle is generally tethered or penned for its life.
Are you referring to Kobe beef perhaps?