Veal, the meat from young calves, has been used in various cultures as a nutrient-rich food to support recovery after childbirth, including to address postpartum weakness. The traditional justification for using veal lies in its high content of protein, iron, B vitamins (especially B12), and other essential nutrients thought to replenish the mother’s strength and promote healing. In many traditional systems, including some Asian and European folk practices, veal and other red meats are recommended to women after delivery to restore blood loss, improve energy, and support lactation.

However, there is limited direct scientific evidence specifically evaluating veal as a treatment for postpartum weakness. While general nutritional science supports the consumption of iron-rich and protein-rich foods for recovery after childbirth, no clinical trials or systematic research uniquely identify veal as superior or specifically effective for this purpose. The evidence supporting its use is thus primarily traditional, inferred from nutritional principles rather than rigorous scientific validation. Therefore, while veal may contribute beneficial nutrients as part of a balanced postpartum diet, its specific use as a remedy for postpartum weakness is not strongly supported by modern scientific literature.