Veal: Types, Characteristics, Grading, and Cooking Methods
Ch-3- VEAL
Introduction-What is
veal?
Veal comes from young
calves aged 6-7 months.
When the calf reaches
the age of one year they
are called a cow/bovine
animal. The veal is then
called beef.
Characteristics
•
Veal has
light colour, a fine texture, a smooth
taste and is tenderer.
•
Young veal is generally excluded from market;
that from an animal about
2 months old
is
considered best.
•
The meat is much
paler than beef
, and shows
no mottling of the lean with fat
. It should be
pinkish and fine-grained.
Types of Veal
•
Bob Veal:
About 15% of veal calves are marketed
up to
3 weeks of age or at a weight of 150
pounds
. These are called Bob Calves.
•
Special-Fed Veal:
Special, milk-fed and formula
fed veal calves usually are fed
nutritionally
balanced milk or soy based diets
. These specially
controlled diets contain
iron and 40 other
essential nutrients, including amino acids,
carbohydrates, fats, minerals and vitamins
. The
majority of veal calves are "special-fed."
Grading
•
Veal and calf carcasses are graded on a
composite evaluation of two general grade
factors:
conformation
(proportion of lean, fat,
and bone in carcass); and
quality
of the lean.
•
There are 5 grades for veal:
prime, choice,
good, standard, utility.
Dissection/Cuts of veal
1. Neck.
2. Chuck.
3. Shoulder.
4. Fore shank.
5. Breast.
6. Ribs.
7. Loin.
8. Flank.
9. Leg.
10. Hind shank.
Cooking Methods
Dry Heat Methods- Tender Cuts
1.
Roasting
2.
Broiling
3.
Pan-broiling
4.
Pan-frying
5.
Stir-frying
(Tender cuts including
leg, cutlets, veal patties, and
rib or loin chops
)
Contd….
Moist Heat Methods -Less Tender cuts
1. Braising
2. Cooking in a Liquid (simmering/stewing)
(Less tender cuts, such as
cross cut shanks, stew
meat, round steak and breast
of veal)
Cooking Tips/Temperature
•
Cook all
organ or variety meats
(such as heart,
kidney, liver, and tongue) to
160 °F.
•
Cook all raw
veal steaks, chops, and roasts
to a
minimum internal temperature of
145 °F.
•
For safety and quality,
allow meat to rest
for at
least
3 minutes
before carving or consuming.
Thank you…!!!
•
For your kind listening
•
Chapter-3 is completed
•
Bye take care
Veal is a tender meat sourced from young calves aged 6-7 months. It has a light color, fine texture, and smooth taste. Learn about different types of veal such as Bob Veal and Special-Fed Veal, as well as the grading system for veal carcasses. Discover the various cuts of veal and explore recommended cooking methods, including dry heat methods for tender cuts and moist heat methods for less tender cuts. Get cooking tips and temperature guidelines for preparing veal dishes.
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Presentation Transcript
Ch-3- VEAL Introduction-What is veal? Veal comes from young calves aged 6-7 months. When the calf reaches the age of one year they are called a cow/bovine animal. The veal is then called beef.
Characteristics Veal has light colour, a fine texture, a smooth taste and is tenderer. Young veal is generally excluded from market; that from an animal about 2 months old is considered best. The meat is much paler than beef, and shows no mottling of the lean with fat. It should be pinkish and fine-grained.
Types of Veal Bob Veal: About 15% of veal calves are marketed up to 3 weeks of age or at a weight of 150 pounds. These are called Bob Calves. Special-Fed Veal: Special, milk-fed and formula fed veal calves usually are fed nutritionally balanced milk or soy based diets. These specially controlled diets contain iron and 40 other essential nutrients, including amino acids, carbohydrates, fats, minerals and vitamins. The majority of veal calves are "special-fed."
Grading Veal and calf carcasses are graded on a composite evaluation of two general grade factors: conformation (proportion of lean, fat, and bone in carcass); and quality of the lean. There are 5 grades for veal: prime, choice, good, standard, utility.
Dissection/Cuts of veal 1. Neck. 2. Chuck. 3. Shoulder. 4. Fore shank. 5. Breast. 6. Ribs. 7. Loin. 8. Flank. 9. Leg. 10. Hind shank.
Cooking Methods Dry Heat Methods- Tender Cuts 1. Roasting 2. Broiling 3. Pan-broiling 4. Pan-frying 5. Stir-frying (Tender cuts including leg, cutlets, veal patties, and rib or loin chops)
Contd. Moist Heat Methods -Less Tender cuts 1. Braising 2. Cooking in a Liquid (simmering/stewing) (Less tender cuts, such as cross cut shanks, stew meat, round steak and breast of veal)
Cooking Tips/Temperature Cook all organ or variety meats (such as heart, kidney, liver, and tongue) to 160 F. Cook all raw veal steaks, chops, and roasts to a minimum internal temperature of 145 F. For safety and quality, allow meat to rest for at least 3 minutes before carving or consuming.
Thank you!!! For your kind listening Chapter-3 is completed Bye take care
