Veal is a delicious meat option that often piques the curiosity of many food enthusiasts. In this post, we will explore what veal meat is, the different types of veal available, how to cook it, and how it compares to beef. We’ll also address some common questions about veal to help you better understand this distinctive meat.
Table of Contents
What Is Veal Meat?
Veal is a type of meat that comes from young calves. More specifically, veal is derived from the meat of calves that are typically less than 20 weeks old.
The name “veal” is often associated with meat from young cattle, particularly male calves. These calves are raised for their meat, and the meat is known for its tender and delicate flavor.
Types Of Veal Meat
- Milk-fed Veal: This type of veal is sourced from calves that are primarily fed a milk-based diet. This exclusive diet gives the meat a pale pinkish color and a tender, mild flavor. Milk-fed veal is considered the most delicate and prized variety, often used in gourmet dishes.
- Grass-fed Veal: Unlike milk-fed veal, grass-fed veal calves are allowed to graze and consume some roughage in addition to milk. This results in a slightly darker meat with a slightly more pronounced flavor compared to milk-fed veal. This type of veal is sometimes called “rose veal” due to its slightly pink color.
- Bob Veal: This term refers to meat from very young calves, usually less than 3 weeks old. Bob veal is even paler and more tender than regular veal, but it is less commonly available in many markets.
How To Cook Veal
Veal can be cooked in a variety of ways, depending on the cut and personal preferences. Here are some popular cooking methods:
- Pan-searing: Veal chops and cutlets can be quickly pan-seared to lock in their juices and develop a flavorful crust. This method is ideal for tender cuts like rib and loin chops.
- Roasting: Larger cuts of veal, such as roasts or tenderloins, can be roasted in the oven for a succulent and tender result.
- Braising: Tougher cuts, like veal shanks, benefit from slow braising in a flavorful liquid, resulting in fall-off-the-bone tender meat.
- Grilling: For veal chops or steaks, grilling over high heat creates a delectably charred exterior and succulent interior.
Veal Vs. Beef
While veal and beef both come from cattle, there are some key differences between the two:
- Age: As mentioned earlier, veal comes from young calves, while beef comes from older cattle. This age difference contributes to the tenderness and flavor variation between the two meats.
- Flavor and Texture: Veal is known for its delicate, mild flavor and tender texture, whereas beef tends to have a more robust flavor and firmer texture.
- Color: Veal is paler in color compared to beef, primarily due to the animal’s diet and age.
- Cooking Methods: Veal’s tenderness shines in quick cooking like pan-frying, while beef’s versatility thrives in grilling, roasting, and braising.
FAQs
Is veal healthier than beef?
Veal and beef have similar nutritional profiles, with veal being slightly leaner and lower in fat. However, the nutritional content can vary based on the cut and preparation.
Is veal lamb or deer?
Veal is neither lamb nor deer meat. It comes from young calves.
How is veal raised?
Veal calves are raised in various systems, including crate confinement, group housing, or free-range environments. The method can significantly impact the taste and texture of the meat.
Where to buy veal?
You can find veal in many supermarkets, butcher shops, and online meat retailers. Look for reputable sources that prioritize animal welfare and sustainable practices.
Is it safe to eat rare veal?
Veal, like beef, can be cooked to various degrees of doneness. It’s generally safe to consume veal cooked to medium-rare or medium, but it’s essential to ensure it reaches a safe internal temperature to avoid any health risks associated with undercooked meat.
Perfect Veal Chop Recipe
Equipment
- Cast-Iron Skillet
- Aluminum Foil
- Instant Read Thermometer
- Kitchen Tongs
Ingredients
For the Veal Chops
- 2 veal chops approx. 1.5 inches thick, use rib chops for the best result
- 4 tablespoons olive oil divided
- 1/4 teaspoon coarse salt
- freshly ground black pepper to taste to taste
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon minced fresh thyme
- 1 large garlic clove smashed smashed
- 1/4 cup chicken broth
Rosemary Butter Sauce (Optional)
- 3 tablespoons white wine
- 2 tablespoons butter
- 1/2 teaspoon minced rosemary
- 1/2 teaspoon minced thyme
- salt and pepper to taste
Instructions
Marinate Veal Chops
- Place the veal chops in a shallow dish. Drizzle with 2 tablespoons of olive oil.
- Sprinkle with salt and pepper. Then add minced rosemary and thyme.
- Rub the olive oil and seasoning onto all sides of the veal chops.
- Let the veal chops marinate sit at room temperature for 15-60 minutes before cooking. (Ideally let them marinate for 1 hour. DO NOT skip this step, or your veal chops won’t be cooked evenly.)
Pan Sear the Chops
- Place a large skillet over medium heat for a few minutes until hot. Add the remaining olive oil. Once hot, add smashed garlic and cook until the clove just turned brown. Discard the garlic.
- Increase the heat to high and then add the marinated veal chops to the pan (make sure the chops are at room temperature). Cook for about 2 minutes or until the undersides have turned golden brown.
- Flip the veal chops and cook the other side for about 2 minutes until golden brown.
- Add chicken broth to the pan. Once it starts to simmer, cover the pan with a lid and let the chops braise for 5- 8 minutes or until the internal temperature reaches 145°F on an instant-read thermometer. (Refer to the notes for other doneness levels.)
- Remove the chops to a plate and cover with foil to keep warm (Don’t discard the juices in the pan). Let them rest for 5-10 minutes to let the juices retreat back into the meat.
Make the Sauce
- In the meantime, leave about 1/4 cup of the juices in the pan. Increase the heat to medium-high, and add wine, butter, rosemary, thyme, salt, and pepper. Cook for a few minutes until the sauce has slightly thickened.
- Pour the sauce over the chops. Serve and enjoy!
Notes
- Selecting Veal Chops: These chops will usually be sold bone-in. The meat should have a light pink color to indicate freshness and tenderness. Use rib veal chops instead of loin chops for the best result.
- Oil: Use regular olive oil instead of extra virgin, which has a lower smoke point. Alternatively, you can use canola oil or sunflower oil.
- Doneness: The internal doneness temperatures for veal are the same for beef. Remove from the heat at 145°F for medium, and 155°F for well-done. The temperature will rise another 5-10°F off the heat.
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