You are not logged in
Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
Herbed Chicken Parmesan
Spaghetti with Octopus Sauce
Slow-cooker Baked Potatoes
Beef Tenderloin with Blue Cheese Crust
food & wine dictionary
Food and Wine Dictionary
Brown text or background indicates a
Blue text or background indicates a
veal cordon bleu
veal Oscar; veal Osk...
veal parmigiana; vea...
Though there are no precise age standards for veal, the term is generally used to describe a young calf from 1 to 3 months old.
comes from calves up to 12 weeks old who have not been weaned from their mother's milk. Their delicately textured flesh is firm and creamy white with a pale grayish-pink tinge.
can come from calves up to about 4 months old, fed a special diet of milk solids, fats, various nutrients and water. The meat from formula-fed veal is not as rich or delicate as milk-fed veal because of the diet's missing milk fat. The term
applies to calves younger than 1 month old. Their pale, shell-pink flesh is quite bland and the texture is soft. In all true veal, the animals haven't been allowed to eat grains or grasses, either of which would cause the flesh to darken. Calves between 6 and 12 months old are called
, and have flesh that's coarser, stronger-flavored and from pink to light red in color. True veal is usually plentiful in the spring and late winter. At other times of the year, calves over 3 months old are often sold as veal. The USDA grades veal in six different categories; from highest to lowest they are Prime, Choice, Good, Standard, Utility and Cull. The last three grades are rarely sold in retail outlets. When choosing veal, let color be your guide. The flesh should be creamy white barely tinged with grayish-pink and the fat white. Meat that's pink turning red means the so-called "veal" is older than it should be. Veal's texture should be firm, finely grained and smooth.
For storage information, see listing for
. Veal is often cooked by moist-heat methods to compensate for its lack of natural fat. It is easy to overcook and dry out, so careful attention must be paid during preparation. The delicate flavor and fine texture of veal have appealed to diners for centuries. Among the numerous dishes created to highlight this meat are veal
Material adapted from the
The New Food Lover's Companion
© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
©1995-2019 SimpleSolutions Corporation. All Rights Reserved.