Veal 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?

Beneficial features

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.

Chemical composition

Calorie content 97 kcal
Squirrels 19,7 g
Fats 2 g
Carbohydrates 0 g
Alimentary fiber 0 g
Water 77.3 g
Ash 1 g
Thiamine (B1) 0.14
Riboflavin (B2) 0.23
Niacin (B3) 5.8
Choline (B4) 105
Pantothenic acid (B5) 0.95
Pyridoxine (B6) 0.38
Folic acid (B9) 0.0058
Cobalamin (B12) 0.021
Tocopherol (E) 0.2
Biotin (H) 0.005
Nicotinic acid (PP) 9.9
Macronutrients
Potassium (K) 345
Calcium (Ca) 12
Magnesium (Mg) 24
Sodium (Na) 108
Sulfur (S) 213
Phosphorus (P) 206
Chlorine (Cl) 72
Trace elements
Iron (Fe) 2900
Iodine (I) 2.7
Cobalt (Co) 5
Manganese (Mn) 33.9
Copper (Cu) 228
Nickel (Ni) 1,3
Fluorine (F) 88
Zinc (Zn) 3.17

Cooking use

 Veal loin 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.

Loin

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.

Medullary bone

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.

Veal edge

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.

Ham

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).

Language

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.

Tenderloin

 Veal tenderloin 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.

Bones

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.

Brain

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.

Kidney

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.

Shin

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.

Liver

 Veal liver shashlik 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.

Scapula

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.

Leg

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.

How to choose the right product

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:

  • color;
  • smell;
  • structure.

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.

Smell

 Meat selection 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.

Color

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.

Structure

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.

How to store the product correctly

° 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.


Things to know (Q&A)

What animal is veal?

What animal does veal come from? Veal comes from male calves , or baby cattle, who are killed at just a few months ol

Why was veal banned?

This meat came from young calves who were confined in small dark spaces, with restricted movement, and fed on a largely liquid diet. The animals' meat was pale and mild because they weren't able to use their muscles. It was the product of cruelty and, in 2007, this method of production was outlawed in the E

What exactly is veal?

Veal is the meat from calves, mostly pure-bred male dairy calves . In many countries, including the UK, veal production is closely linked to the dairy industry; male dairy calves cannot produce milk and are often considered unsuitable for beef production.

Why is white veal banned in the UK?

Why is veal white? White veal is not produced in the UK . White veal comes from calves, on the continent, which were slaughtered before eight months of age, usually between 20 and 24 weeks of age. During this time their diets consist of fortified milk and solids, with very little fibre and low in iron.

Is veal a cow or lamb?

Veal is the meat of calves , in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive per pound than beef from older cattle.

Why is it bad to eat veal?

Veal is meat that comes from the flesh of a slaughtered calf (young cow). It is known for being pale and tender, which is a result of the animal being confined and anemic. ... The males who are born are useless because they do not make milk and they are the wrong breed of cow to be useful in beef production.

Is veal the same as cow?

The difference between beef and veal is that beef is from older cattle whereas veal is the meat of younger cattle . ... Veal is actually easier for our bodies to digest than beef is because of how much more tender the meat is.

Why is veal cruel?

In the past, one aspect of veal production cited as cruelty in the industry was the lack of space veal calves were provided . Space was often deliberately restricted by the producer to stop the animal from exercising, as exercise was thought to make the meat turn redder and tougher.

Why is veal not banned?

Veal is legal because there is still demand it . The shocking nature of its production has led to bans on the most egregious forms of veal rearing, like the use of veal crates and the procurement of slink veal. Yet veal remains legal because animals have no recognizable rights in countries across the globe.

Is it wrong to eat veal?

It's healthier , too; it has less fat and cholesterol than beef, and is an even better source of nutrients like protein, riboflavin and B6. Pasture-raised veal has much of the flavor of beef but is leaner and moister. ... Though typically more expensive than beef, veal is more tender, leaner and healthier.

Why is white veal unethical?

Veal is the meat from young calves (as opposed to beef, which is the meat from adult cows). Along with foie gras and shark fins, veal has a bad reputation because of the extreme confinement and cruelty involved in the way veal calves are raised on factory farms .

Can you get veal in the UK?

Although not common in the UK , veal farms are widespread on the continent. Around six million calves are reared for veal within the EU every year.

Why does veal have a bad reputation?

Veal has developed something of a bad reputation over the past twenty years. This is due to poor farming practices and low standards of animal welfare . ... Veal crates were designed to restrict the animals' movement, meaning that some calves weren't even able to turn aroun

Why is veal controversial?

Animal welfare. Veal production has been a controversial topic. The ethics of veal production have been challenged by animal welfare advocates and some methods are cited as animal cruelty by multiple animal welfare organizations.

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