Techniques and Methods
Roasting is for tender cuts such as the rib rack, loin, leg and boneless shoulder roast. Before roasting, meat can be rubbed with seasoning. Sear meat to form a brown… Continue Reading →
Pairings
Spices and flavors are made to enhance the natural flavors of meats. Flavor pairings are important to veal dishes because the tender meat soaks in the flavors of what you… Continue Reading →
Buying, Storing, and Thawing
Food Safety Practices for Veal Look for veal that is creamy pink in color with a fine-grained texture. If there is fat covering, it should be milky white. There should… Continue Reading →
Prep & Temp
Veal’s delicate flavor is compatible with a variety of seasonings. There are several techniques for flavoring veal before and after cooking. The technique chosen may depend on the seasonings or… Continue Reading →
Nutrition
Nutrient Profile In addition to being a high-quality protein, a 3-ounce serving of cooked trimmed lean veal is a good source of key nutrients including vitamin B-6, vitamin B-12, niacin,… Continue Reading →
