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Cooking Veal

Learn All About Veal

Veal is the name applied to the flesh of a slaughtered calf. This kind of meat is at its best in animals that are from 6 weeks to 3 months old when killed. Calves younger than 6 weeks are sometimes slaughtered, but their meat is of poor quality and should be avoided. Meat from a calf that has not reached the age of 3 weeks is called bob veal. Such meat is pale, dry, tough, and indigestible and, consequently, unfit for food. In most states the laws strictly forbid the sale of bob veal for food, but constant vigilance must be exercised to safeguard the public from unscrupulous dealers. A calf that goes beyond the age of 3 months without being slaughtered must be kept and fattened until it reaches the age at which it can be profitably sold as beef, for it is too old to be used as veal.

The nature of veal can be more readily comprehended by comparing it with beef, the characteristics of which are now understood. Veal is lighter in color than beef, being more nearly pink than red, and it contains very little fat, as reference to Fig. 1, Meat, Part 1, will show. The tissues of veal contain less nutriment than those of beef, but they contain more gelatin. The flavor of veal is less pronounced than that of beef, the difference between the age of animals used for veal and those used for beef being responsible for this lack of flavor. These characteristics, as well as the difference in size of corresponding cuts, make it easy to distinguish veal from beef in the market.

CUTS OF VEAL, AND THEIR USES

The slaughtered calf from which veal is obtained is generally delivered to the butcher with the head, feet, and intestines removed and the carcass split into halves through the spine. He divides each half into quarters, known as the fore quarter and the hind quarter, and cuts these into smaller pieces.

FORE QUARTER.–The fore quarter is composed of the neck, chuck, shoulder, fore shank, breast, and ribs. Frequently, no distinction is made between the neck and the chuck, both of these pieces and the fore shank being used for soups and stews. The shoulder is cut from the ribs lying underneath, and it is generally used for roasting, often with stuffing rolled inside of it. The breast, which is the under part of the fore quarter and corresponds to the plate in beef, is suitable for either roasting or stewing. When the rib bones are removed from it, a pocket that will hold stuffing can be cut into this piece. The ribs between the shoulder and the loin are called the rack; they may be cut into chops or used as one piece for roasting.

HIND QUARTER.–The hind quarter is divided into the loin, flank, leg, and hind shank. The loin and the flank are located similarly to these same cuts in beef. In some localities, the part of veal corresponding to the rump of beef is included with the loin, and in others it is cut as part of the leg. When it is part of the leg, the leg is cut off just in front of the hip bone and is separated from the lower part of the leg, or hind shank, immediately below the hip joint. This piece is often used for roasting, although cutlets or steaks may be cut from it. The hind shank, which, together with the fore shank, is called a knuckle, is used for soup making. When the loin and flank are cut in a single piece, they are used for roasting.

VEAL ORGANS.–Certain of the organs of the calf, like those of beef animals, are used for food. They include the heart, tongue, liver, and kidneys, as well as the thymus and thyroid glands and the pancreas. The heart and tongue of veal are more delicate in texture and flavor than those of beef, but the methods of cooking them are practically the same. The liver and kidneys of calves make very appetizing dishes and find favor with many persons. The thymus and thyroid glands and the pancreas are included under the term sweetbreads. The thymus gland, which lies near the heart and is often called the heart sweetbread, is the best one. The thyroid gland lies in the throat and is called the throat sweetbread. These two glands are joined by a connecting membrane, but this is often broken and each gland sold as a separate sweetbread. The pancreas, which is the stomach sweetbread, is used less often than the others.

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Veal and how to cook it?

Hey what is your favorite Veal recipe and what is included and how do you make it please include as much info as possible.

Jagerschnitzel

1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 veal cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 (8 ounce) can sliced mushrooms
1 1/2 cups water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream

In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip veal cutlets in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.

Remove the cutlets to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the veal cutlets and serve immediately.

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Veal Scaloppini

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Rocco Junior 6 x 800 g - Turkey, Veal Hearts & Calcium $9.99 The high-quality Rocco Junior puppy food was especially developed to meet the needs of puppies and young dogs in the growth stage. Rocco Junior contains a variety of vitamins and minerals that are essential for young dogs plus calcium to ensure strong bone development. Rocco Junior - for a great start to a long and healthy life. Rocco Junior contains fresh meat of the highest quality and a variety of valuable and healthy ingredients Extra calcium for healthy growth and development Essential Omega 3 and 6 fatty acids for a beautiful coat and healthy skin Vitamin A for healthy eyes and skin Vitamin D3 for healthy bone development and bite Vitamin E for strong joint muscles and heart muscles Vitamin C for a healthy growth and good general condition Biotin for a healthy metabolism glossy coat and healthy skin Rocco Junior Premium Puppy Food is available in two delicious varieties Turkey Veal Hearts & Calcium Chicken Hearts Rice & Calcium No Formed Meat Meat isn´t all the same. Many products contain so-called ´formed meat´ which often imitates natural meat fibres. Rocco is guaranteed not to contain formed meat and to be made using only fresh meat. It does not contain animal meal (e.g. bone meal) vegetable protein (e.g. soya) or other fillers. No Pork Rocco is made of at least 70% beef. The animal that the other 30% of meat comes from can be seen in the flavour variety. Guaranteed! No Chemical Additives Rocco only uses fresh meat of the highest quality and forgoes all chemical additives such as flavour enhancers artificial colour and artificial preservatives. The especially gentle cooking process preserves Rocco´s healthy nutrients and strong meat flavour. Rocco Junior is gluten-free. Rocco keeps your dog fit and tastes great!Pleas