Veal

1. Veal Lesson 13

2. Veal Learning outcome : • Know the uses of the specific cuts of Veal. • Learn how to check Veal quality points. • Cooking methods for specific cuts. • Learn why specific cuts are tough and while others are tender. • Learn that dishes have to be economically viable and should be sensitive to profitability and availability, while maintaining standards

3. Veal Veal is young baby beef, originally most top quality veal came from Holland but as Dutch methods of production are now used extensively in Britain , supplies of home-produced veal welfare are available all year round

4. Veal – Milk fed • Calf's that are raised indoors in stalls and feed almost exclusively on milk. • Since milk contains very little iron, the flesh of the animals remains a very light, whitish shade of pink. • The calves are slaughtered at the age of 4 - 5 months with the carcase weighting 48 to 50 kg • Milk-fed veal has firmer flesh, but it is still very tender and delicate texture and flavour .

5. Veal – Grain fed Grain-fed veal comes from calves that feed on milk until the age of 6 - 8 weeks. • At this point, the calves are removed from their stalls and placed in a fattening pen where they feed on grains hay and feed pellets. • Slaughtered at the age of 6 to 8 months, when they weight is approximately 100 kg. • Since grain-fed animals consume relatively large amounts of iron, their flesh is more dark pinkish, also has a somewhat stronger flavour and is slightly less tender exclusively on milk. • Since milk contains very little iron, the flesh of the animals remains a very light, whitish shade of pink. The calves are slaughtered at the age of 4 - 5 months with the carcase weighting 48 to 50 kg • Milk-fed veal has firmer flesh, but it is still very tender and delicate texture and flavour .

7. Veal Good quality carcasses weighing around 100kg can be produced from calves slaughtered at 12-14 weeks. This quality of veal is necessary for first class cookery.

8. Veal Quality Points. The flesh of veal should be pale pink , firm , not soft or flabby

9. Veal Quality Points. Bones in young animals should be pinkish white , porous and with small amount of blood in their structures

10. Veal Quality Points. The fat should be firm and pinkish white

11. Veal • Sweetbreads; Are Glands , 2 types Pancreas Gland (heart bread ) & Thymus Gland (neck bread ) , pre-soaked in cold salted water , to remove blood, then poached in milk, finished off by Frying, Sauté or Braised . (a) (a) Thymus gland in throat. (b) Pancreas gland in the heart ( b)

12. Veal Liver; referred to as ‘Calf’s liver’ very tender and good flavour, cooked by Shallow Frying & Grilling, should be served Pink

13. Veal Quality Points. Kidney; The kidney ought to be firm and well covered with fat

14. Veal • Brains; Pre-soaked in cold salted water , to remove blood, then boil , finished off by Frying. • Tongue; Pre- soaked in cold water 2-3 hours , can be cured in brine for flavour & colour, then Boiled .

15. Veal-Menu examples Braised shin of veal (ossobuco)

16. Veal-Menu examples Fricassee of veal

17. Veal-Menu examples Escalope of veal When offering veal on a menu give the origin and breed of the veal.