Prime grade veal is a USDA grade certification determined by the veal composite evaluation of factors that affect tenderness, juiciness, and flavor of meat.  Prime grade is considered juicier and more flavorful than the lower grades and often has a steeper price within the industry. Because of the young age of the animals, the meat will be a light grayish-pink to light pink, fairly firm, and velvety. The bones are small, soft, and quite red. Cuts such as chops can be cooked by the dry-heat methods of roasting, grilling, or broiling.

Source: usda.gov