I’m Here All Week, Try the Veal | Part II

Traditionally viewed as pricey, today’s variety of Veal cuts are available at a range of prices. Veal can be affordable in everyone’s budget.

5 Types of Veal

Differentiated by raising method, harvest weight and age, there are five types of Veal farmed today:

Bob Veal – Calves that are slaughtered when only a few days old (at most 1 month old) up to 60 lbs.

No.1 Special Formula-fed (or “milk-fed”) Veal – Calves that are raised on a milk formula supplement. The meat color is ivory or creamy pink, with a firm, fine, and velvety appearance. They are usually slaughtered when they reach 18–20 weeks of age (450-500 lbs.).

Non-formula-fed (“red” or “grain-fed”) Veal – Calves that are raised on grain, hay, or other solid food, in addition to milk. This meat is darker in color, and some additional marbling and fat may be apparent. It is usually marketed as “Calf” rather than Veal, at 22–26 weeks of age (650-700 lbs.).

British Rose Veal  – Calves raised on farms in association with the UK RSPCA’s Freedom Food Programme. The name comes from its pink colour, which is a result of the calves being slaughtered at around 35 weeks.

Free-raised Veal – Calves are raised in the pasture, and have unlimited access to mother’s milk and pasture grasses. They are not administered hormones or antibiotics. These conditions replicate those used to raise authentic pasture-raised Veal. The meat is a rich pink color. Free-raised Veal are typically lower in fat than other types of Veal.  Calves are slaughtered at about 24 weeks of age.

Buedel’s Most Popular Veal Cuts

There are over fifteen kinds of Veal portion cuts available from the five key Veal primal cuts. (Buedel Fine Meats offers all of them.) Here are our top ten most popular cuts just in time for the holidays!

Veal Rack 6-Rib Chop Ready  The 6 Rib “Rack” with the natural fat “cap” removed; rib bones are trimmed to 3X3, and the rack is ready roasting or for cutting into Veal rib chops.

 Veal Rack 6-Rib Chop Ready: Frenched To the Eye  This cut is the same as the 6-rib chop ready rack however, the meat is removed from the rib bones down to the loin giving. This is also called a “lollipop” cut.  It makes a beautiful plate presentation.

Veal Chuck, Boneless Shoulder  The main “Shoulder” muscle, it is sometimes “Tied” or “Netted” for  braising and stews.

Veal Breast  The underside or belly of the calf.  Breasts are available Bone-In or Boneless.  It can also be fabricated by a butcher with a “Pocket” cut for stuffing.

Veal Leg, Top Round  This is one of the main muscles of the leg. It is mostly used for slicing into Scaloppini.

Veal Rump  Also known as, Veal Sirloin Butt and Veal Sir-Butt, Rump is a lower cost cut typically used for Medallions and Scaloppini.

Veal Shank  This is the shank from either the front or rear leg of the Veal primarily used for cutting “Osso Bucco”.

Veal Loin, Boneless (Boneless Strip 0X0)  The “Eye” of the Veal Loin removed of all bone and trimmed to the “Sliver Skin” with the tail end removed.  This is a very high quality cut also used for Medallions and Scaloppini.

Veal Loin Chop, Bone-In  The Veal Porterhouse / T-Bone chop is cut from the portion of the Veal “Loin” which contains the “Tenderloin” and trimmed to a 1” “Tail” unless otherwise specified.

Veal Leg, Cutlet  (Leg Slices)  Leg slices can be portioned to a size but are random in shape and appearance. This is a very affordable cut but the lowest in quality.

P.S.

The old iconic line, I’m Here All Week, Try the Veal, was coined by comedians back when formal dinners were standard nightclub fare. Think, ‘Vegas, in the 50’s, baby’.

…you really should try the Veal.

  Part I: Veal Farming & Menu Options

___________________________________________________________________________

From the desk of  John Cecala  Twitter @Buedel Fine Meats  Facebook  Buedel Fan Page

PDF    Send article as PDF   

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>