From what I recall veal is pink. I did a quick web search and came up with this, color and age of the animal does is a factor in veal, as far as I know.
http://www.ams.usda.gov/lsg/stand/standards/v&c-car.pdf
Quote:
"Differentiation between veal, calf, and beef carcasses is made primarily on the basis of the
color of the lean, although such factors as texture of the lean; character of the fat; color, shape,
size, and ossification of the bones and cartilages; and the general contour of the carcass are also
given consideration. Typical veal carcasses have a grayish pink color of lean that is very smooth
and velvety in texture and they also have a slightly soft, pliable character of fat and marrow, and
very red rib bones. By contrast, typical calf carcasses have a grayish red color of lean, a flakier
type of fat, and somewhat wider rib bones with less pronounced evidences of red color. Calf
carcasses with maximum maturity for their class have lean flesh that is usually not more than
moderately red in color, their rib bones usually have a small amount of red and only a slight
tendency toward flatness,"
Another link to the same site:
http://www.ams.usda.gov/lsg/stand/st-pubs.htm
http://www.ams.usda.gov/lsg/mgc/grade.htm
zellie