Veal is the meat of dairy calves, the taste buds of which have felt nothing but mother's milk. It is this meat that is considered the most valuable, nutritious and extraordinarily tasty.
Most often, veal is obtained from male dairy cattle, although the taste and structure of the females' meat is absolutely identical. This is done for a simple reason: a dairy cow will be able to bear and give birth to another calf (or several).
So why is veal good and should you fork out to introduce tender cuts into your daily diet?
Veal is concentrated in vitamins, amino acids and other useful nutrients. Even heat treatment does not affect the chemical composition of meat and the human body receives substances in their primary form. What makes veal different from other meats? Young calf meat contains extractives. They are not filled with nutritional components and do not carry energy value. The extractive substances stimulate the secretion of digestive juice, making the digestion process faster and easier for the organs.
- Beneficial features
- Chemical composition
- Cooking use
- How to choose the right product
- How to store the product correctly
The ratio of the energy and nutritional value of the product is good news. Veal cuts contain minimal amounts of fat and connective tissue. That is why those who are losing weight and athletes should pay attention to veal meat, and not chicken or beef.
The ingredient has a low glycemic index, so there is no need to fear for sharp spikes in blood glucose (unless, of course, you eat meat with chocolate). Dairy meat strengthens the mucous membranes of organs, builds up cell membranes, improves the functionality of the digestive and nervous systems. It is veal that is allowed to be introduced into the diet of young children and old people who find it difficult to absorb "heavy" food.
Meat contains a minimum concentration of cholesterol compared to the same beef or lamb. Moreover, gelatin was found in meat, which stimulates blood clotting. Doctors recommend dairy meat for hypertensive patients, diabetics, people suffering from anemia, heart and vascular diseases. Scientists have proven that meat protects the body from urolithiasis, heart attack, damage to the bone, muscular system and even infectious / bacteriological pathologies. 500-1000 grams per week will be enough for tangible benefits and "fuel" current health status.
|Calorie content||97 kcal|
|Alimentary fiber||0 g|
|Pantothenic acid (B5)||0.95|
|Folic acid (B9)||0.0058|
|Nicotinic acid (PP)||9.9|
In culinary practice, a list of the most valuable and functional cuts of veal has been formed. From a culinary point of view, meat is a versatile ingredient. It can be subjected to any type of heat treatment, and the taste of veal is compatible with almost all food products.
Most often, the loin is sold on the bone. This is one of the most tender and juicy cuts that can be cooked in minutes. Brand chefs recommend grilling the loin. Even a beginner will get such meat, so you won't have to worry about the money thrown into the wind. Marinate the veal in spices / herbs, let the smells and tastes soak in, then carefully place the loin on the wire rack and fry on each side. Chop the cut into portioned steaks, serve with your favorite side dish.
Calf brain bone is one of the most important ingredients in the famous St. John. But there is no need to limit yourself to just one salad. Marrow can be used to make rich meat broth, seasoning for sauce, fried dishes, or use it as a base for vegetable risotto.
This is the flesh that is cut from the back of the rib bones. In fact, the rim is the back of the loin (very juicy and tasty). The veal edge is perfect for steaks, barbecues or classic oven roasting on a vegetable cushion.
The meat is obtained from the back or front of the calf's leg. It can be baked whole, fried in spices, or stewed. But the reference method for processing ham is smoking (both cold and hot).
Veal tongue is more tender and petite compared to beef tongue. The ingredient must be boiled for 1 hour in salted water over low heat. The skin of the calf tongue is removed with a slight movement of the hand, and not with painful efforts (as is the case with beef). The fastest and easiest way to clean your tongue is to boil the tongue for 60 minutes, then immediately immerse it in a container with ice. The film will peel off on its own; you just need to pry it off with a knife and remove it from the surface.
The most commonly used part of the mascara is the tenderloin. It is fried, marinated for shashlik, put on stews, goulash or cutlets. Any method of heat treatment is suitable, just like spices. Veal has a unique property to combine harmoniously with absolutely all food products. Therefore, feel free to experiment and do not be afraid of failures.
Experienced chefs recommend baking the bone, and then boiling a rich and incredibly tasty broth on its basis. Quick recipe: Place the bones and vegetables in a preheated oven for 60-70 minutes. As soon as the bones turn brown, take out the container with the ingredients. Place the bones on paper towels to drain off excess fat. Cook an excellent broth based on the prepared bones. Warning: it will take at least 3 hours to cook the bones, but the result is worth the effort and time spent.
Beef brains are banned throughout the European Union due to possible mad cow disease. At the same time, veal brains are sold on every second counter of both large chain supermarkets and small private butchers. Brains can be subjected to all types of heat treatment, put on minced meat or prepare an unusual filling for a salty pie.
The buds have an unexpectedly delicate structure and a pleasant, unobtrusive taste. They can be grilled or pan-fried. The best option is to make a roast with loin, tenderloin, and kidney. Cold cuts will create an amazing taste that will definitely impress everyone and will be a great reason to organize a dinner party at home.
In Russian, there is a specific designation for the lower leg - "calf head". Usually the cut is sold instead of the bone, which increases the range of culinary searches and options. The drumstick is perfect for both a main course and a snack. Combine meat with seasonal vegetables and fine wine.
The liver of different animals (even within the same family) has a radically different taste. The calf liver is tender and delicate and therefore needs to be handled accordingly. Light pieces of liver can be grilled, baked, stewed, boiled for pate or pie filling. Be careful with the spices so as not to overpower the unique milky flavor and ruin the dish.
The shoulder blade is the best cut for minced meat, homemade sausage, stir-fry or stew. The shoulder is firm enough for stewing and grilling. Brand chefs recommend using a scoop for goulash, meat stew, and fricassee is a must-have item on the culinary list.
This cut contains a high concentration of vegetable gelatin. The leg is perfect for jellied meat or thick broths. If you don't have a shower with a specific appetizer or first course, then fry the whole leg or stew chopped pieces with vegetables.
The varietal classification of veal is no different from beef. The most valuable cuts are considered to be the sirloin / ribs, thigh and rump. Second grade: meat on the sides and neck cut. Third grade: shank and shanks.
When choosing meat, you need to focus on 3 main characteristics:
It is best to buy meat from trusted suppliers who raise and slaughter livestock on their own. But a proven butcher is a rare lottery ticket, so most have to look for quality veal in the market or in a chain supermarket.
The smell of fresh milk that comes from meat is not an invention of manufacturers, but an irrefutable fact. The calf did not have time to taste anything but mother's milk, so the meat, muscle joints and bones are literally saturated with a pleasant milky aroma. If it is not possible to assess the smell of a cut (for example, if the meat is packaged in a supermarket), then carefully study the information on the label. The consumer should be provided with information about the time and date of slaughter. Start from the dates on the package and choose the most valuable and "beautiful" cut.
All cuts of veal are colored bright red. Fat layers should be snow-white. If the meat is of a beautiful red hue, but the veins turn yellow, then discard the product. Fat layers darken with age and long-term storage. The shade of the meat should be uniform and uniform throughout the cut. Stains, streaks, abrasions indicate improper storage conditions or transport problems.
Remember: the lighter the meat, the younger the animal was at the time of slaughter.
The classic meat firmness test is also suitable for veal. Poke lightly into the surface of the meat with your finger. If the cut quickly returns to its original position, then everything is in order and the freshness of the meat is confirmed. If the loose structure of the meat still cannot fill the formed dimple, then refuse to purchase. The meat, most likely, has been on the shelf for a long time and is not in great demand. The loose structure is also indicative of the presence of chemical additives and antibiotics to stimulate growth.
|° C||Implementation period|
|0 to +1||3 days|
|+1 to +2||2 days|
|+1 to +4||1 day|
|Room temperature||8 ocloc'k|
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You can store fresh veal in a standard refrigerator compartment for no more than 3 days. If the surface of the meat became sticky in less than 3 days, then the product was initially of poor quality, and the supplier lied a little about the real age of the veal.
Storing meat can be difficult because the moisture content of beef is high. On the one hand, moisture prolongs the implementation period, on the other, it creates an unpleasant film that can easily be confused with rot.
Veal, no matter how soon you plan to prepare a dish from it, must be wrapped in cloth or foil, and only then in plastic. This is the only way to keep the maximum amount of moisture inside the meat and "push back" the decay process. Veal is stored in cloth / foil in both the freezer and standard refrigerated compartments. A more sophisticated way is to store the cut in water. Select a container according to the size of the meat, pour ice water into it and send it to the refrigerator.
Do not wash veal before refrigerating. The extra liquid can stimulate juice production and rapid evaporation of moisture.
Frozen meat should be used immediately after defrosting. Re-freezing of veal is prohibited: pathogenic microorganisms can develop in the meat, and the cut itself will become dry, tasteless and less elastic.