Buying Veal tips
Tender cuts of veal will come from the loin, breast, and leg.
Tougher, less expensive cuts of veal are from the shoulder.
Veal is prepared as ground or stew, breast, roast, chops (rib or loin), round steak, and cutlets (also called scallops, escalopes, scallopini or scalloppine).
Unless labeled as grain-fed, the meat should milk fed veal and will be whitish in color with pink highlights.
- Bones are flexible.
- Marbling will be light.
Veal storage tips
Smaller cuts will not keep as long – use within two days of purchase.
Larger pieces can remain refrigerated up to four days.
Refrigerate fresh veal as soon as possible after purchase in the meat compartment or in the coldest part of your refrigerator.
Veal freezes well: at least three months for ground and up to twelve months for larger pieces.
Frozen veal can be refrigerated in a tightly covered container for four to five days or frozen up to three months.
It can be cooked thawed or unthawed, but partial or complete thawing helps retain the juiciness in thick cuts.
Veal usage tips
Veal is typically prepared by stewing, roasting, braising, or sautéing.
It responds best to moist heat and will become tough with overcooking.
- When grilling, keep the meat moist with olive oil or a basting liquid.
- It is easy to overpower the meat’s mild flavor; pair with lighter sauces and seasonings.
- Sear the meat before adding veal to a simmering dish.
- Use white wine for marinades and deglazing.
- Drape uncooked bacon slices over veal roasts to add flavor and prevent drying.
