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In some systems, the calves are restricted to a small, dark crate for their entire lives; producers usually say that this is done to keep their flesh white and tender. Others instead reply that this is done for economic reasons (minimizing costs and providing them a studied food). The best meat comes from calves still unweaned. In recent times, calves are being bred traditionally again, in a constantly increasing measure, following in some cases the consumers' suggestions. Some non- vegetarians refuse to eat veal because they believe that the process is extremely cruel to the young calves.