1. Understanding Veal

2. 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)

3. 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

4. Feeding Procedures Free Range Veal Video

5. 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

6. Feeding Procedures Milk Fed Veal Video
Formula-Fed Veal

7. Skeletal Structure of a Veal

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

9. 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

10. Primal Cuts of Veal

11. 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

12. Primal Cuts of Veal

13. Skeletal Structure of a Veal

14. 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

15. Primal Cuts of Veal

16. Skeletal Structure of a Veal

17. 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

18. Primal Cuts of Veal

19. Skeletal Structure of a Veal

20. 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

21. Primal Cuts of Veal

22. Skeletal Structure of a Veal

23. 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

24. Primal Cuts of Veal

25. Skeletal Structure of a Veal

26. 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

27. 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

28. 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

29. 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)

30. 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

31. 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