3 Veal Carcass FactsVeal Obtained from calves slaughtered around 8, 12, 24 or 35 weeks.Average weight around 100kg (200lb) .An expensive meat.Some veal is reared in Britain and Holland (mainly in France and Italy) fed on powdered milk.Produces a pale pink, finely grained meat, with a little very firm creamy white fat.In the USA animals are mainly fed with grass, producing greyish pink meat.No interior marbling of fat.Most cuts are extremely tender, almost all cuts can be roasted, cut into steaks and chops for frying, with care grilling.
7 Quality points Veal available all year round Flesh should be pale pink in colourFirm flesh in structure, not flabby or softBones should be pinkish white, pourous with a degree of blood in their structureFat should be pinkish whiteFirm kidney and well covered with fat
17 Common dishesOsso buco – Italian region dish, braised knuckle with tomato and white wine.Blanquette de veau – white veal stew finished with a liaison to enrich, garnish with chopped parsley.Ragout de veau – Brown veal stew, glazed vegetable can be added as a garnish.Fricassee de veau – White veal stew, garnished with heart shaped croutons, chopped parsley. Turned button mushrooms.Escalope de veau cordon bleu – slice of veal crumbed and fried with ham and cheese, nut brown butter & jus-lieEscalope de veau Viennoise – Garnished with chopped yolk, white of egg, chopped parsley & slice peeled lemon, anchovy fillet and stoned olive, beurre noisette.Escalope de veau Holstein – Fried egg and criss cross of anchovy fillet, Beurre Noisette.
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