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Techniques for Meats, Poultry, Fish, and Shellfish

Techniques for Meats, Poultry, Fish, and Shellfish

Pork with salt, bay leaves, and perper corns.

Culinary Institute of America

Preparing Veal

A fine-textured meat with a delicate flavor, veal has fallen out of favor due to the practices used in raising calves. A full consideration of this issue is beyond the scope of this book. Veal is lower in calories and fat—particularly saturated fat—than beef but it is slightly higher in cholesterol.

Veal shoulder, or chuck, can be prepared in the same way as beef chuck cuts. Shanks are typically braised as well; osso buco is one of the most famous dishes using veal shank.

Cuts from the rib and loin may be bone-in or boneless and rolled; left whole, they are usually roasted. Portion-sized cuts are referred to as chops or medallions. They are often panfried, broiled, or grilled.

The leg yields numerous cuts, including the top and bottom round, as well as cutlets.

Veal breast can be braised; it can also be boned and stuffed, then rolled and tied.

Variety meats from veal are especially prized. Sweetbreads, brains, tongue, and heart are less popular in the United States than elsewhere in the world, but calf’s liver has its fans. It is significantly lower in cholesterol than beef liver, and it is more tender and milder in flavor. Because antibiotics, fertilizers, and other chemicals can accumulate in an animal’s liver as it ages, calf’s liver contains lower amounts of these substances than beef liver does.

For our guide to preparing pork, go to the next page -- >