1. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Veal  Meat of young, usually male calves that are by-products of the dairy industry  Calves are usually slaughtered at 8- 16 weeks of age  Flavor is lighter and more delicate than beef  More tender than beef  Low in fat

2. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. 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

3. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Feeding Procedures  Free-Range Veal Range Fed  Calves are allowed to roam, eat grasses and other natural foods  Flesh is reddish-pink  More strongly flavored than formula-fed veal

4. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Figure 15.2 The primal cuts of veal.

5. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Usage and Purchasing of Veal  Veal is not as popular as beef or pork, but it is versatile  Veal is more delicately flavored than beef and has a finer texture and lighter color  Veal’s flavor blends well with sauces  Veal’s quality varies considerably among purveyors  Purchase only from a reputable vendor

6. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Sub-Primal Cuts of Veal  Foresaddle Shoulder Foreshank Breast Rib

7. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Subprimal Cuts of Veal Veal Hotel Rack, Split

8. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Subprimal Cuts of Veal Veal Loin

9. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Subprimal Cuts of Veal Loin Chops

10. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Sub-Primal Cuts of Veal  Hind Saddle Loin Leg  Organ Meats Sweetbreads Calves’ liver Kidneys

11. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Subprimal Cuts of Veal Boneless Strip Loin

12. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Subprimal Cuts of Veal Veal Leg

13. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Subprimal Cuts of Veal Top Round

14. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Subprimal Cuts of Veal Hindshank Cut for Osso Buco

15. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Subprimal Cuts of Veal Sweetbreads

16. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Subprimal Cuts of Veal Calves’ Liver

17. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Subprimal Cuts of Veal Kidneys

18. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Procedure for Boning a Leg of Veal The completely boned-out veal leg, producing a top round, eye round, knuckle, shank meat, butt tenderloin, sirloin, bottom round bones and trimmings.

19. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Procedure for Cutting and Pounding Scallops 1 Veal scallops are cut from relatively large pieces of veal (here, a portion of the top round). All fat and silverskin must be trimmed. Going against the grain, cut slices approximately 1/4 inch (3 millimeters) thick; cut on the bias to produce larger pieces.

20. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Procedure for Cutting and Pounding Scallops 2 Place the scallops between two pieces of plastic wrap and pound lightly with a spreading motion to flatten and tenderize the meat. Be careful not to tear or pound holes in the meat.

21. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Procedure for Cutting Émincé Émincé is cut from relatively small, lean pieces of mest. Here veal is cut across the grain into small, thin slices.

22. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Procedure for Boning a Veal Loin and Cutting It into Boneless Veal Chops 1 Remove the tenderloin in a single piece from the inside of the loin by following the vertebrae and cutting completely around the tenderloin.

23. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Procedure for Boning a Veal Loin and Cutting It into Boneless Veal Chops 2 From the backbone side, cut along the natural curve of the backbone, separating the loin meat from the backbone.

24. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Procedure for Boning a Veal Loin and Cutting It into Boneless Veal Chops 3 Trim the excess fat from the loin, and trim the flank to create a 3-inch (7.5 centimeter) lip. Tightly roll up the loin with the flank on the outside.

25. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Procedure for Boning a Veal Loin and Cutting It into Boneless Veal Chops 4 Tie the loin, using the procedure described next, at 1-inch (2.5-contimeter) intervals. Cut between the pieces of twine for individual boneless loin chops.

26. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Procedure for Tying Meats 5 Continue in this fashion until the entire loin is tied. The strings should be tied at even intervals, just snug enough to hold the shape of the loin; they should not dig into or cut the meat.

27. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Recipe 15.7 Veal Cordon Bleu 1 Pounding the cutlets to an even thickness.

28. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Recipe 15.7 Veal Cordon Bleu 2 Rolling the veal cutlets.

29. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Recipe 15.7 Veal Cordon Bleu 3 The finished Veal Cordon Bleu.