Understanding Veal

The Definition of Veal Meat of young, usually male, calves that are by-products of the dairy industry Calves asre usually slaughtered at 8-16 weeks of age Flavour is lighter and more delicate than beef More tender than beef because of young age, but it is lacking in flavour Average weight of 160kg (350lbs)

Feeding Procedures Free-range Veal Flyer Calves are allowed to roam, eat grasses and other natural foods Flesh is reddish-pink More strongly flavoured than formula-fed veal

Feeding Procedures Free Range Veal Video

Feeding Procedures Formula –Fed Veal Most veal produced today is fed a nutrient-rich liquid formula Calves are tethered in pens slightly larger than their bodies in order to restrict movement The meat is kept white by preventing them from eating grasses

Feeding Procedures Milk Fed Veal Video Formula-Fed Veal

Skeletal Structure of a Veal

Primal Cuts of Veal Foresaddle Hindsaddle Shoulder Foreshank Breast Rib Hindsaddle Loin Leg

Primal Cuts of Veal Foresaddle – the anterior portion of the veal, cut between ribs 11 and 12 (front half), it contains the shoulder, foreshank/breast, and rib Hindsaddle – the posterior portion of the veal (back half), it contains the loin and leg Back – is the whole loin (rib+loin) that has been trimmed

Primal Cuts of Veal

Primal Cuts of Veal Shoulder/Front This is the shoulder of the veal, it makes up 21% of the total carcass weight It contains ribs 1 through 4, therefore it is split between ribs 4 and 5 If boned, it can be used for roasts, stuffed or cubed It is high in connective tissue so braising or stewing is best

Primal Cuts of Veal

Skeletal Structure of a Veal

Primal Cuts of Veal Foreshank & Breast This lies beneath the shoulder and rib and is 16% of the total carcass weight It contains cartilage and connective tissue which breaks down with low, moist heat It can be cubed, used for fricasee, blanquette, rolled and stuffed Fore shank is high in collagen, can be braised to make osso bucco which is garnished with gremolata

Primal Cuts of Veal

Skeletal Structure of a Veal

Primal Cuts of Veal Rib The rib makes up 9% of the carcass weight and contains 7 ribs, 5 through 11 The eye meat is very tender The roast can be boneless to produce rib eye roast, or it can be cut into rib eye steaks Dry heat is best used when cooking the Rib primal

Primal Cuts of Veal

Skeletal Structure of a Veal

Primal Cuts of Veal Loin The loin makes up 10% of the carcass weight and contains ribs 12 and 13 This is the primal that contains the veal tenderloin When the loin and leg are split, the tenderloin is cut in two and the butt tenderloin stays in the leg Often the tenderloin is removed first * the rib + the loin = whole loin

Primal Cuts of Veal

Skeletal Structure of a Veal

Primal Cuts of Veal Leg This is a very large primal making up 42% of the weight It contains the sirloin, the leg and the hind shank Some of the sub primals include the inside round, eye of round, knuckle, bottom round and butt tenderloin This is used most often for making schnitzle

Primal Cuts of Veal

Skeletal Structure of a Veal

The Offals Cooking Sweetbreads This is the thymus gland, as the animal ages, the thymus shrinks, it should be firm and plump To Prepare: Cover sweetbreads in salted water overnight Blanch them in court boullion and remove the sinew and membrane Wrap the sweetbreads in cheesecloth, tie at both ends and press with weight to improve texture After pressing, slice, flour/bread, and pan fry

The Offals Liver It has a mild flavour, and tender in texture It is best sauteed or broiled, and should be served medium rare Often the liver is soaked in milk overnight to remove impurities The membrane is always removed cooking

Inspection and Grading The Offals Inspection and Grading Kidneys They are plump and firm, encased in a membrane that should be removed before cooking The flavour is similar to liver with a hint of urine, often it is soaked in salted water overnight to remove some of this smell

Inspection and Grading The Offals Inspection and Grading Heart Can be from beef or veal The ventricals are very tough and must be removed before cooking It can be marinated and grilled Taste is similar to liver (irony)

Inspection and Grading The Offals Inspection and Grading Tripe One of the stomachs in the beef or veal Honeycomb tripe is the most common The flavour is very strong so the tripe is usually blanched in 2-3 changes of water It is typically tough and chewy

Inspection and Grading The Offals Chris Consentino-the offals Inspection and Grading Tongue It is a very strong muscle, therefore it must be simmered before using After simmering, the skin should be removed It can be pickled and served cold, or it can be braised/stewed and finished in a sauce