Veal – Interesting Facts

The reason why calf meat is so tender is because the young animal is not yet fully developed and so the connective tissues are not as firm as they are in the meat of a mature cow. Depending on the breed, the colour of the meat may vary and can be anywhere between light red, pink and white. As a general rule, the meat is redder in colour when it is raised on pasture grazing or fodder, and paler in colour when raised on a milk formula which lacks iron. There is an unusually high demand amongst gourmets for the white meat, despite the controversial husbandry of the animal, and so there are strict regulations when it comes to veal.

Food Facts Food Facts

Veal (raw breast)

Class

neat

Calories

205 kcal per 100g

Nutrients

0 g carbohydrate, 0 g fibre, 14.5g fat, 18.3g protein per 100g

Storage

keep refrigerated

Shelf life

2-3 days in refrigerator

Veal – Mild and Delicate

Calf meat is extremely tender, low in fat, and contains lots of protein; therefore, with the exception of favourites such as a Wiener schnitzel or a roast dinner, veal is often recommended by nutritionists. Gently stewed or braised, the meat is well suited to various nutritious diets. In addition to its healthy status, veal is a very popular variety of meat. It has an unmistakable taste that is a bit more delicate than beef, and a very fine fibre structure that makes it extremely tender. 

Veal – The Various Cuts

Almost every part of the young animal distinguishes itself by its unique taste and structure. The popular Wiener schnitzel is made using meat from the leg of the calf. The meat from the back is generally well suited to chops, while the breast is quite flat and is very tasty when stuffed. The neck meat is cheaper, juicy and slightly tougher than other cuts. The veal shank has a very strong flavour and is used in the kitchen for hearty soups or spicy stews. 

Veal – Wiener Schnitzel

Schnitzel is the most popular dish made from calf meat. It is lightly hammered in order to make it tender, and then seasoned and coated with a mixture of flour, beaten egg and fresh breadcrumbs. It is important not to pack the coating on too tightly as it needs to be loose and fluffy. Lastly, bake the schnitzel in plenty of butter fat at 160 to 170°C. The schnitzel must be swimming in fat in order for it to cook evenly all round and turn a golden-yellow colour. Once one side is complete, turn the schnitzel over and bake the other side until it is also a golden-yellow.

Note: The “Viennese style schnitzel” and the “Viennese schnitzel from pork” are cooked in a similar way but are not made from veal, but rather, from cheaper pork. 

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