The Art of Veal Cuts

Veal, a delicacy known for its tenderness and subtle flavors, is a cut of meat that is worth the investment. With its young muscle, cartilage, and bones, veal offers a unique and enjoyable dining experience. Unlike other meats, veal does not require tenderizing, making it a fresh and hassle-free option.

From Pale to Rosé

The color of veal can vary, indicating different stages of the animal’s growth. Veal is typically slaughtered between four to five months of age. The whiter the meat, the more the calf has been raised on milk. On the other hand, veal that has started to eat grass and feed produces a rosé-colored meat, which offers a richer taste and slightly chewier texture. Dark pink meat is often indicative of a half-grown calf that has been slaughtered at six to seven months old.

Masterful Cooking

When preparing veal, it is important to handle it with care due to its delicate flavor profile. The taste of veal is not as robust as that of fully-grown animals, so it’s best to exercise caution when seasoning. Overcooking veal can lead to dry and dull meat, so slightly undercooking it is recommended. Due to its lean nature, veal loses moisture easily, resulting in a less juicy dish if overcooked. Despite being lean, veal is packed with protein, healthy minerals, and contains very little fat.

Perfect Internal Temperature

To achieve the desired doneness, it’s crucial to monitor the internal temperature of the veal. For a medium-rare finish, the center should be lightly cooked, reaching an internal temperature between 50°C to 54°C. If you prefer a medium doneness, the entire piece of meat should have a pink interior, with the internal temperature ranging from 54°C to 58°C. A medium-well veal will have a pink center, while the internal temperature will fall between 58°C to 65°C. If you prefer your meat well-done, the internal temperature should exceed 65°C, resulting in a grayish appearance.

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Preserve the Natural Tenderness

Veal is naturally tender, eliminating the need for excessive tenderizing. Certain cuts, such as the fillet, are so tender that they can become mushy if tenderized. It’s essential to respect the natural tenderness of veal to maintain its integrity and maximize the dining experience.

Handling and Hygiene

Due to its lower fat content, veal is more fragile than beef. To ensure its freshness, large pieces of veal should be consumed within four to five days when stored in the refrigerator. Smaller pieces have a shorter shelf life of approximately three days, while minced or chopped veal should be consumed within two days. From a hygiene standpoint, it is advisable to handle veal with the same precautions as chicken or pork. A light rub of olive oil can enhance its durability and preserve its juicy interior.

Young calves are less influenced by breed when it comes to the taste and character of the meat. The higher cost of veal is attributed to its superior quality, the expenses associated with raising calves, and the limited meat yield due to their younger age.

In essence, veal cuts follow the same principles as those from fully-grown animals. However, each part of the calf is smaller, resulting in less developed muscles, and the bones contain a higher proportion of soft cartilage.

Experience the exquisite flavors and delicate tenderness of veal cuts for a truly unforgettable dining experience.

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