Topics related to preparing and cooking flesh from young cows (less than a year old).

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-4
votes
2answers
108 views

What is thet difference between venison and veal?

What is the difference between venison and veal? I often read about these two things but I'm left wondering what these two things are and what the difference is between the two.
2
votes
5answers
7k views

What kind of meat to use for Wiener Schnitzel?

I understand that the meat is thinned with a mallet before coating with breadcrumbs and frying. What parts of veal or pork are suitable? (Googling the subject seems to produce mostly sausage related ...
1
vote
3answers
210 views

How is this kind of cattle called?

I've heard of beef, not specifically "veal", where the animal can be older but has had mostly a milk diet and been restricted of physical movement, preventing muscle development, making for softer and ...
7
votes
2answers
5k views

What is a good substitute for ground veal?

I found a great looking recipe that calls for ground veal. What other meats would be a reasonable substitute for flavor and texture for ground veal besides the obvious ground beef? Lamb?
3
votes
2answers
162 views

What are the preferred veal cuts for sausage making?

I am going to be trying my hand at bockwurst tomorrow evening, and will be going to the butcher shortly to have meat cut for the process. For the pork, I'm going with shoulder/butt. I can't seem to ...
0
votes
2answers
271 views

Sourcing Veal bacon [closed]

I'm a chef in Scotland and I've been trying to source 'veal bacon' to no avail. If anyone could point me in the right direction, that would be great.
1
vote
4answers
327 views

Is free-range veal available in the US?

I found a great looking recipe that calls for ground veal. Is there free-range veal or "rose veal" available here in the U.S.?
2
votes
1answer
201 views

How much bones can be used in an 11 liter stock pot?

I just bought a nice 11 liter stock pot. From your experience, what is the maximum weight of veal bones I can add to one veal stock batch in order to have enough volume left for my veggies and water? ...
2
votes
2answers
240 views

What piece of veal should I ask a butcher/meat shop in the US if I want to do stew dishes like “blanquette de veau” or “veau marengo”?

Ideally, I should be using "tendron" which I think is equivalent to flank steak for a veal. But flank steak is "bavette" for beef, so maybe it is a different name. I think I could also use jarret, ...
1
vote
1answer
138 views

Flank postmortem (how I was outflanked)

Picture yourself a flank veal-cut. The grease and silver tissue are off. I open the flank with a knife to extend it. It's filled with ground meat, apple and raisins. It's rolled and bound and goes ...
2
votes
1answer
367 views

Is it possible to get veal that is not incredibly fatty?

I have not had such good success with veal. I prefer leaner meats, and every time I get a cut of veal, it is extremely fatty. Is there a way to get leaner veal? Are there specific cuts I should ask ...
0
votes
1answer
230 views

What is unique about veal and how can I take advantage of this in my preparation?

First off, I'm talking about what they call Rose Veal here, not the crate Veal which has given the meat such a bad name. So, I've tried a few recipes: a roast, a stew and some breadcrumbed escalopes. ...