1. Veal
VRQ2 Theory Unit 709 UPK 709

3. Veal Carcass Facts
Veal 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.

4. Farming of Veal
Veal Crates

5. Ethically Raised Veal
Barn Raised Veal

6. Types of Veal
Rose Veal
Dutch Veal

7. Quality points Veal available all year round
Flesh should be pale pink in colour
Firm flesh in structure, not flabby or soft
Bones should be pinkish white, pourous with a degree of blood in their structure
Fat should be pinkish white
Firm kidney and well covered with fat

8. Side of veal 6 7 4 3 2 5 8 1

9. Joints uses and weightsKg lb
1. Knuckle
Osso buco, stock 2 4
2. Leg
Roasting, braising, escalopes, sauté 5 10
3. Loin
Roasting, frying, grilling 3½ 7
4. Best end 3 6
5. Shoulder
Braising, stewing
6. Neck end
Stewing, sauté 2½
7. Scrag
Stewing, stock 1½
8. Breast
Stewing, roasting
Kidneys
Liver
Frying
Sweetbreads
Braising, frying
Head
Boiling, soup 8
Brains
Boiling, frying
Bones
Used for stock

12. Joints of the leg Cross section view Knuckle
Corresponding joints in beef.
Cushion Under cushion
Cushion – topside
Under cushion – silverside
Thick flank – thick flank
Thick flank
Thick
flank
cushion
Under cushion
Cross section view

13. Veal leg cont. Average weight 18kg. Cuts (English) Weight (Kg)
Proportion %
Uses
Cushion or nut
2.75
15%
Escalopes, roasting, braising, sauté
Under cushion
Or under nut 3
17%
Thick flank
2.5
14%
Knuckle (whole)
Osso buco, sauté
Bones (thigh & aitch)
Stock, jus-lie, sauces
Trimmings 2
11%
Pies, stewing
Skin & fat

14. Veal Dishes

15. Veal Escalope Dishes

16. Stews of Veal
Blanquette/Fricassee of Veal

17. Common dishes
Osso 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-lie
Escalope 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.

18. Questions ????