Oh So Meaty Lesson 6
Veal
Veal is the Meat which comes from the Calf of a dairy cow. In order for us to have milk, dairy cows must have calf's. These calves are what are used to produce Veal. They are usually between 8 and 16 weeks old.
Veal is lighter in color then beef, has a more delicate flavor and is more tender. It has a firm texture, light pink in color and very little fat. Veals low fat content makes it a popular meat, especially for those looking for an alternative to beef.
Grades:
The grading for Veal is the same as for Beef. 
Cuts:
1. Shoulder
a. Chops
b. Steaks
c. Ground
d. Cubed/ Stew Meat
2. Foreshank
a. Cubed
b. Ground
c. Whole Shank
3. Breast
a. Cubed
b. Ground
4. Ribs
a. Rib Rack
b. Veal Rib Chops
c. Boneless Chops
5. Loin
a. Tenderloin Roast
b. Medallions
c. Chops
6. Leg
a. Bottom Round Roast
b. Top Round Roast
c. Cutlets
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Veal is a more expensive choice of protein, but if you are looking for something elegant and sophisticated this is a great choice.
See you next time. Darcy
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