Veal becomes more flavorful if it’s allowed to walk around, and that deliciousness has contributed to a rise in humanely raised veal consumption. More producers are allowing calves to roam pastures with their mothers, and using feed and grass in their diets in addition to milk. The result? Guilt-free, tasty veal. Of course, "The American Veal Association, a majority of whose members still raise their animals in crates, maintains that the new kinds of veal on the market don’t even deserve the name." They want it to be called "calf" or "young steer." I'm partial to the label "humanely raised veal" so you know what you're getting: a young calf that wasn't confined to a crate.