AMSA Culinary Meat Selection & Cookery Certification Practice Test 2025 – Your Comprehensive Guide to Exam Success!

The common name for meat sourced from calves weighing between 150 and 250 pounds is veal. Veal refers specifically to the meat of young calves, typically under three months of age, and the weight range indicates the age and growth stage of the animal when it is harvested. This type of meat is known for its tenderness, light color, and delicate flavor, which are characteristic traits attributed to the diet and rearing practices of veal calves.

Bob veal, on the other hand, pertains to younger calves, usually less than three months old but typically weighing less than 150 pounds; thus it does not match the specified weight range in the question. Calf meat is a more general term that doesn't specify the age or weight of the calf, making it less precise than veal. Filet mignon is a specific cut of beef taken from the tenderloin of older cattle, unrelated to calves.

Understanding the distinction between these terms helps clarify why veal is the correct choice for this question.