There are two kinds of veal. The 'white' milk fed stuff from very young animals and much darker meat that comes from somewhat older animals (I imagine this is what the Italians call 'vitello'). The former may well be produced by methods that I would not approve of and I don't buy it. It is three times more expensive than the 'red veal' so I doubt it is used in the veal sandwiches. Indeed the fairly firm texture would suggest not. I do buy the older type of veal. I can't really see that is any different from buying beef.