Understanding VealUnderstanding 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) 2

Feeding ProceduresFree-range Veal Flyer

• Free Range Veal• Calves are allowed to roam, eat grasses

and other natural foods

• Flesh is reddish-pink

• More strongly flavoured than formula-fed veal

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Feeding ProceduresFree Range Veal Video

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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 ProceduresMilk Fed Veal Video

• Formula-Fed Veal

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Skeletal Structure of a Veal

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Primal Cuts of Veal

• Foresaddle– Shoulder– Foreshank– Breast– Rib

• Hindsaddle– Loin– Leg

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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

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Primal Cuts of Veal

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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

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Primal Cuts of Veal

Primal Cuts of Veal

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Skeletal Structure of a Veal

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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

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Primal Cuts of Veal

Primal Cuts of Veal

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Skeletal Structure of a Veal

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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

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Primal Cuts of Veal

Primal Cuts of Veal

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Skeletal Structure of a Veal

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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

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Primal Cuts of Veal

Primal Cuts of Veal

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Skeletal Structure of a Veal

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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

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Primal Cuts of Veal

Primal Cuts of Veal

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Skeletal Structure of a Veal

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The OffalsCooking Sweetbreads

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

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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

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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

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Inspection and GradingThe Offals

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)

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Inspection and GradingThe Offals

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

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Inspection and GradingThe Offals

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

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Inspection and GradingThe OffalsChris Consentino-the offals