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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Veal
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Veal Available all year round. Taken from carcasses weighing around 100 kg. High-quality veal comes from calves slaughtered between 12 and 24 weeks.
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Quality points Flesh should be pale pink, firm and not soft or flabby. Cut surfaces should be slightly moist. Bones in young animals should be pinkish-white and porous, with a degree of blood in their structure. Fat should be firm and pinkish-white. Kidneys should be firm and well-covered with fat.
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Butchery
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Joints and uses JointUsesApprox. weight LoinRoast, fry, grill3.5 kg Best end3 kg KnuckleOsso bucco, sauté, stock3 kg LegRoast, fry, escalopes, sauté5 kg ShoulderBraise, stew5 kg Neck endStew, sauté2.5 kg ScragStew, stock1.5 kg BreastStew, roast2.5 kg
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Joints of the leg JointUsesWeightProportion of leg Whole leg18 kg Cushion/nut Escalopes, roast, braise, sauté 2.75 kg15% Under cushion/nut3 kg17% Thick flank2.5 kg14% KnuckleOsso bucco, sauté2.5 kg14% Bones (thigh and aitch)Stock, jus lié, sauce2.5 kg14% Usable trimmingsPies, stew2 kg11% Skin and fat2.75 kg15%
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Corresponding joints VealBeef CushionTopside Under cushionSilverside Thick flank
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Veal dishes
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Veal offal Kidney: Stew, pies, puddings, sauté. Liver: Fry. Sweetbreads: Braise, fry. Head (weighs approximately 4 kg): Boil, soup. Brains: Boil, fry. Bones: Stock.
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Veal offal
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