Grain Fed Sides Of Veal

Veal is a tender and delicately flavored meat from young cattle, typically under 3 months old. It’s prized for its mild taste and fine texture and can be used in a variety of dishes from classic Italian recipes to French and American cuisine. Here’s a guide on different cuts and ways to cook veal:

Popular Cuts of Veal

1. Veal Chops: These are bone-in cuts from the rib or loin, similar to lamb or pork chops. They’re tender and flavorful, perfect for grilling or pan-searing.
2. Veal Tenderloin: A very tender cut that’s great for roasting or grilling. It’s the most tender part of the veal and often used in high-end dishes.
3. Veal Shanks: Used for braising, as in the classic Italian dish Osso Buco. The marrow in the bone adds richness to the dish.
4. Veal Cutlets: Thin slices of veal, often pounded flat. They’re commonly used in dishes like Veal Milanese or Veal Piccata.
5. Veal Stew Meat: Cubes of veal for slow-cooking dishes like stews and braises.

Cooking Methods

1. Pan-Searing Veal Chops or Cutlets

1. Preparation:
   • Season veal with salt and pepper, and optionally marinate for extra flavor.
   • For cutlets, dredge in flour, dip in beaten egg, and coat with breadcrumbs if desired.
2. Cooking:
   • Heat a skillet over medium-high heat with a bit of oil.
   • Cook veal chops or cutlets for about 3-5 minutes per side, depending on thickness, until browned and cooked to desired doneness. For veal, medium is often preferred, with an internal temperature of about 145°F (63°C).
3. Resting: Let the veal rest for a few minutes before serving.

2. Grilling Veal Chops

1. Preparation:
   • Season or marinate veal chops as desired.
2. Cooking:
   • Preheat grill to medium-high heat.
   • Grill veal chops for about 5-7 minutes per side, or until the internal temperature reaches 145°F (63°C).
3. Resting: Let the chops rest before serving.

3. Braising Veal Shanks (Osso Buco)

1. Preparation:
   • Season veal shanks with salt and pepper.
   • Dredge in flour if desired for added texture.
2. Cooking:
   • Sear shanks in a hot, oven-proof pot with oil until browned on all sides.
   • Remove shanks and sauté vegetables (onions, carrots, celery) in the same pot.
   • Return shanks to the pot, add liquid (wine, broth, tomatoes), and herbs.
   • Cover and braise in a preheated oven at 325°F (163°C) for 2-3 hours until tender.
3. Serving: Serve with gremolata (a mixture of lemon zest, garlic, and parsley) and a side of risotto or polenta.

4. Roasting Veal Tenderloin

1. Preparation:
   • Season the tenderloin with salt, pepper, and herbs, or marinate.
2. Cooking:
   • Preheat oven to 425°F (220°C).
   • Sear the tenderloin in a hot skillet on all sides.
   • Transfer to a roasting pan and roast for 20-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium.
3. Resting: Allow the tenderloin to rest before slicing.

Serving Ideas

• Sauces: Serve with sauces like Marsala, mushroom cream, or a simple lemon-butter sauce.
• Sides: Complement veal with sides like roasted vegetables, mashed potatoes, or a fresh salad.

Tips

• Doneness: Veal should not be overcooked as it is naturally tender. Aim for medium doneness.
• Resting: Always let veal rest after cooking to retain its juices and enhance flavor.

Veal offers a versatile canvas for many dishes, from simple pan-seared cutlets to elaborate braised shanks. If you need specific recipes or more details, just let me know!