Cows must calve before they begin to give milk. These calves are the basis of today's veal industry. Veal is the meat of calves under the age of nine months. Most veal comes from calves 8 to 24 weeks old. Veal is lighter in colour than beef has a more delicate flavour and is generally tenderer. Young veal has firm texture light pink colour and very little fat. As soon as a calf starts eating solid food, the iron in the food begins to turn the young animal's meat red. Veal's low fat content makes it popular meat, especially among those looking for an alternative to beef. Its delicate flavour is complemented by both classic and modern sauces.

You can find from our stores in a weekly basis Veal from Holland. Veal’s are of excellent quality as do not exceed the age of 6 months. Veal is highly recommended for young children.

 

Veal Cuts

Shoulder       

Similar to the beef shoulder or chuck, the veal shoulder accounts for 21% of the carcass weight.

Although shoulder chops and steaks can be processed, they are inferior to the chops cut from more tender areas such as the loin or rib. Often the shoulder meat is ground or cubed for stew. Because of the relatively large amount of connective tissue it contains, meat from the shoulder is best braised or stewed.

Your choices from this primal include:

• Shoulder Chops - Classic bone-in veal chops
• Shoulder Steaks - Typically slender steaks for marinating
• Cubed Meat
• Ground - Ground veal is paler and more delicately flavoured than ground beef but can be used interchangeably

 

Foreshank and Breast   

The foreshank and breast are located beneath the shoulder and rib sections on the front half of the carcass. They are considered one primal cut. Combined, they account for approximately 16% of the carcass weight.

This primal contains rib bones and rib cartilage, breastbones and shank bones. Because the calf is young, many of the breastbones are cartilaginous rather than bony. This cartilage, as well as the ample fat and connective tissue also present in the breast, breaks down during long moist cooking, thus making the flavourful breast a good choice for braising. Veal breast can also be cubed for stews such as veal fricassee and veal Blanquette, rolled and stuffed, or trimmed and ground. The foreshank is also very flavourful but tough. It can be braised whole or sliced perpendicular to the shank bone and braised to produce osso buco.

Your choices from this primal include:

• Foreshank (Whole or Ground) - Simmered whole to add flavor and richness
• Breast (Whole, Rolled or Ground) - Like beef brisket; great for braising

Rib

The double rib, also known as a veal hotel rack, is a very tender, relatively small cut accounting for approximately 9% of the carcass weight. It is very popular. The double rack / consists of two racks, each with seven rib bones and a portion of the backbone. Veal racks can be roasted either whole or split into two sides. Veal racks can be boned out; each side produces a veal rib eye and a small piece of tenderloin known as the short tenderloin, both of which make excellent roasts. More often veal racks are trimmed and cut into chops, which can also be bone-in or boneless, to be grilled or braised.

Your choices from this primal include:

• Chops (Bone-in or Boneless)
• Rib Rack (Whole or Split)
• Ribeye Roast (Boneless)

Loin 

The loin consists of the loin eye muscle on top of the rib bones and the tenderloin under them. Veal Loin The veal loin eye is very tender, and the tenderloin is, without a doubt, the tenderest cut of veal.

The veal loin is often cut into chops, bone-in or boneless. It is usually cooked using dry-heat methods such as broiling, grilling, roasting or sautιing.      

Your choices from this primal include:

• Whole Loin
• Chops - The choicest of the chops
• Tenderloin (Whole or Medallions)

Leg          

The primal veal leg consists of both the sirloin and the leg. Together, they account for approximately 42% of the carcass weight.  Although it is tender enough to he roasted whole, the ideal leg is typically fabricated into cutlets and scallops.

To fabricate these cuts, the leg is first broken down into its major muscles: the top round, eye round, knuckle, sirloin, bottom round (which includes the sirloin) and butt tenderloin. Each of these muscles can be reduced to scallops by trimming all fat and visible connective tissue and dicing against the grain to the desired thickness. The scallops then should be pounded carefully to tenderize them further and to prevent them from curling when cooked. The hind shank is somewhat meatier than the foreshank, but both are prepared and cooked in the same manner.

Your choices from this primal include:

• Scallops/Cutlets - Slender boneless filets
• Ground

Organ Meats

 

Sweetbreads                                                                                          

Sweetbreads are the thymus glands of veal and lamb. As animal ages, its thymus gland shrinks; therefore, sweetbreads are not available from older cattle or sheep.  Good-quality sweetbreads should be plump and firm, with the exterior membrane intact. Delicately flavoured and tender, they can be prepared by almost any cooking method.

Calves' Liver                                                                                            

Calves' liver is much more popular than beef liver because of its tenderness and mild flavour. Good-quality calves' liver should be firm and moist, with a shiny appearance and without any off-odor. It is most often sliced and sautιed or broiled and served with a sauce.

Kidneys

Good-quality kidneys should be plump, firm and encased in a shiny membrane. Properly prepared kidneys have a rich flavour and firm texture; they are best prepared by moist-heat cooking methods.