I finally noticed the difference in veal after switching to older calves

Been cutting for about 12 years at my shop near Philly, and last month I got a line on some 20 week old calves instead of the usual 16 week ones. The meat color went from pale pink to a deeper red, and the fat got that nice creamy tone instead of looking like lard. Texture wise it was way firmer, almost like a young beef, and my customers actually commented on the flavor being richer without me saying a word. I thought age only mattered for beef, but this changed how I order now. Any of you guys try older veal and notice the same thing?

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