Properties: Beef
Veal was referred to as the "chameleon of the kitchen" by France's gastrosophers Alexandre Grimod de la Reynière (1758 to 1837) due to its versatility in recipes. It only needs to be aged for two to three days before preparation because the connective tissue is still soft and tender. Qualitatively, very high quality veal is white to light pink. The color proves that the animal was raised on real milk and not substitute milk and fed with hay. Meat from calves raised according to other feeding standards is distinguished by meat color as rosé and light. Moreover, the housing form, such as providing sufficient space for movement, also causes a reddish coloring of the meat due to increased iron deposits.
Origin: Beef
Calf as a term for young cattle goes back to the Germanic designation kalbaz = calf. The old Germanic word has Indo-European roots with the meaning „offspring“ and ultimately names the calf as the „offspring of the cow“. According to a genetic study, their ancestry traces back to a herd of merely 80 Aurochs that were domesticated over 10,500 years ago in the Near East.
In the European Union, approximately 800,000 tons of veal are produced annually. France, Italy, the Netherlands, Belgium, and also Germany are considered the main producers. The primary consumer countries are Italy and France. Each German consumes about 10 kilograms of veal and beef per year.
Uses: Beef
Nearly all calves are nowadays halal slaughtered. For the number of people of Muslim faith who eat veal should not be underestimated. Also, most of the doner meat consists of veal. Furthermore, calves play a rather important role in cheese production, since the necessary rennet is obtained from calf stomachs.
The veal cuts naturally resemble those of mature cattle. Nevertheless, the different size and comparatively tender structure of veal result in other cuts and other usage possibilities. The various parts of the calf are used as follows:
- Backstrap: for medallions and roasted whole
- Neck: for ragout, goulash, and fricassee
- Tenderloin: for medallions and roasted whole
- Shoulder: for ragout, goulash, fricassee, as a whole roasting piece with or without stuffing
- Hindquarter: grilled and baked in the oven, for roulades, braised meat, and diced meat
- Breast: boiled, braised, for roasts with or without stuffing
- Shank: braised, roasted whole, for goulash and ragout
- Rib: boiled, braised, poached, for roasts with or without stuffing
- Belly flap: braised, for farce and stews
- Loin: The loin is divided into nut, upper shell, and fricandeau
- Nut: for steaks, as a whole roasting piece
- Upper shell: for steaks and cutlets
- Fricandeau: roasted whole
Health: Beef
In contrast to beef, veal has a finer structure. The low-calorie meat consists of about 75 percent water. It contains valuable nutrients with high nutritional values, low calorie and fat content, and advantageous biological value. In 100 g of veal, there are only 95 kilocalories, 397 kilojoules, 70 mg cholesterol, 20.6 g proteins, and 1.4 g fat. The iron content is 1.4 mg.
Nutrition advisors recommend veal due to its valuable protein content as well. This is significant for the immune system, cell building, hormones, and enzymes. It supports the transmission of nerve impulses as well as the transport away of fat. Contained iron is a basic building block of red blood cells. Veal provides vitamins B1, B2, B6, B12, and linoleic acid as well as minerals magnesium, potassium, calcium, phosphorus, and sodium. The overall combination of vitamins and minerals in veal supports all healthy vital functions.
Nutrition: Beef
The veal is also called „half meat“ by connoisseurs, probably as a kind of aphorism about the quality of the tender and lean meat from young animals. Enthusiasts almost rave about the veal loin (Austrian = Kalbsziemer), but also about breaded Wiener Schnitzel and delicate veal liver. In Italian, veal liver is called Fegato di vitello, whose preparation is particularly measured by the skill of a master chef in Italy. France and Italy have most of the veal dishes; famous among them are the veal shank Ossobuco, the schnitzel Piccata and Saltimbocca, the layers of veal and ham with sage. Cold slices of veal under a tuna cream sauce with capers were also considered an international classic as Vitello tomato.
Classic is baked calf's brain, as well as veal bries, the internal organ from the thymus gland. Veal bries is fried or in soups, puddings, or ragouts a culinary delicacy and also a pleasure with very low cholesterol content. Heart bries or nuts are even finer than the elongated neck bries.
St. Etienne-, Limousin- and Lyon calves carry the quality seal Label rouge in France and are considered tender nonpareil – another sign of the appreciation for high-quality veal in the Cuisine Française, which was declared UNESCO World Cultural Heritage in mid-November 2020. There is also a quality seal brand concept for veal in other EU countries, including Germany.
Season of Beef: Veal can be purchased all year round. Traditionally, cows calve in the fall and in the spring, and so late spring is considered the best time to buy fresh, high-quality veal. This is also the season for the greatest availability of fresh veal in stores.
Fattening and Meat Color
Annually, around 800,000 tons of veal are produced in the EU. France and Italy belong both to the main producers as well as the largest consumer countries. The color of veal varies according to age, housing, and feeding of the animals. Pasture-raised calves with plenty of green feed result in a more reddish coloring. In barn fattening, the meat remains lighter. A nearly white color is obtained with iron-poor feed. The production of this particularly popular veal among connoisseurs is subject to strict controls to meet animal welfare requirements. Veal from mainly milk-fed calves, known as milk-veal, is especially tender and lean.
Aging of Veal
Unlike beef, the muscles in a calf are not fully developed and the connective tissue is still soft. Therefore, veal only requires two to three days for aging.
Nutrition of Calves
Valet has a finer structure and milder taste compared to beef. Additionally, it contains much protein but little fat and is easily digestible. That's why veal is often used in diet foods.
Parts of the Veal Cuts
The neck, also called the head or shoulder, is marbled with fat and very juicy. This inexpensive veal is excellent for roasting and stewing. The breast of the calf is relatively flat and ideal for stuffing. In contrast, the breast tip is very meaty and used specifically as a roll roast.
Also known as the shoulder, it consists of several pieces called thick shoulder piece, paddle piece, paddle cover, and false fillet. This veal is used both for making ragout and stewing or roasting in the oven.
Veal shanks are very flavorful and used to cook soups and stews. Slices of veal shank can also be grilled and roasted excellently. The front back of the calf is tender and juicy and called a chop piece. This rather expensive meat is mainly used for stewing whole or roasting individual chops, with or without bone.
Use of Veal
The very expensive rear back also yields veal kidney roast, which contains fat-embedded kidneys. It is often tied, rolled, and bound for use in stewing and roasting in the oven. The fillet refers to the tenderest, finest piece from the calf, sold boneless and often cut into medallions. This veal is also excellent for quick frying. The lining refers to the fatty, slightly cartilaginous belly piece that can also be obtained as a roll roast.
Topside and rump consist of tender, fat-free muscle meat suitable for stewing and quick frying. The underside (fricandeau), which has a coarser fiber structure, includes the tail roll. Veal referred to as nut is cut from the leg, very tender and lean, used for grilling, quick frying or as schnitzel.