Understanding 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)
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Feeding Procedures
Free-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 Procedures
Free Range Veal Video
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Feeding Procedures
• Formula –Fed Veal
– Most veal produced today is fed a nutrientrich 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
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Feeding Procedures
Milk 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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Primal Cuts of Veal
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
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Skeletal Structure of a Veal
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Primal Cuts of Veal
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
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Skeletal Structure of a Veal
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Primal Cuts of Veal
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
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Skeletal Structure of a Veal
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Primal Cuts of Veal
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
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Skeletal Structure of a Veal
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Primal Cuts of Veal
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
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Skeletal Structure of a Veal
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The Offals
Cooking 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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Inspection
Grading
The and
Offals
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
Grading
The and
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
Grading
The and
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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The
Offals
Inspection and Grading
Chris Consentino-the 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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