Veal
Veal is sold as scallops, cutlets, chops, roasts, stew meat, breast,
shank, and veal burger.
Veal is the delicate meat of young calves that are from one to six months old. While
relatively rare in the United States, veal is more abundant in Europe. True veal comes from
calves that have not eaten grass or grain.
Varieties
Milk-fed veal comes from not yet weaned calves up to three months old. Formula-fed calves
may be up to four months old. Bob veal comes from calves only one month old.
Veal is available as scallops, cutlets, chops, roasts, stew meat, breast, shank, and veal
burger.
Buying and storing tips
Milk-fed veal should be cream-white in color with just a tinge of pink, and have a smooth,
firm texture. The bones are white and soft.
Check the “Sell By” date on the package. This date indicates the last day the
veal should be offered for sale. Meat and poultry should be prepared as soon as possible after
the date of purchase, and used beyond the “Sell By” date only occasionally, if at
all.
Leave veal its original wrapping, over-wrap with foil to keep meat juices from
contaminating other food, and store in the coldest part of the refrigerator. Refrigerate no
more than 2 days for small cuts, 3 to 4 days for large cuts. To keep veal longer than that,
wrap in foil or place in freezer bags and store in the freezer. Ground veal keeps for 2 to 3
months; stew meat for 3 to 4 months; roasts and steaks for 6 to 12 months.
Defrost frozen veal in the refrigerator. Steaks and chops take about 24 hours; roasts 2 to
3 days, depending on the size. Bring veal to room temperature for 30 minutes before cooking.
To quick-thaw, separate steaks and chops and place on a microwavable platter in the microwave
oven using the Defrost setting, 7 to 11 minutes and turning halfway through, depending on size
and number. Place large roasts or legs in a baking dish and defrost for 18 to 32 minutes,
depending on size, turning halfway though. Place ground meat in a shallow baking dish, cover,
and defrost 6 to 8 minutes, breaking up meat and turning several times.
Availability
Veal is available in some supermarkets and butcher shops.
Preparation, uses, and tips
To prevent curling when cooking veal scallops, trim excess fat, including the membrane
around the slices.
Using a wooden meat mallet, pound veal scallops to flatten and tenderize them.
Because of its lack of fat marbling, veal toughens when cooked over high heat. For best
results, use a meat thermometer inserted in the thickest part of the veal, making sure the
thermometer is not touching a bone. Internal temperatures should be as follows when the veal
is done:
Braising
Wash roast under cold water and pat dry. Heat a heavy skillet or Dutch oven over medium
heat until very hot. Add oil or butter and the roast, and brown on all sides. When the meat is
all browned, add cooking liquid and cover with a tight lid. Cook in the over at 325°F
(160°C), or on the stovetop over low heat until veal is tender, 20 to 25 minutes per
pound (454 grams).
Sautéing
Heat a frying pan on medium heat. Add butter or oil. Sauté chops or cutlets 2 to 3
minutes on each side until brown on the outside and meat reaches the desired temperature on
the inside. Serve hot.
Roasting
Wash roast under cold water, pat dry, and place on a rack above a shallow roasting pan with
fat side up. Insert meat thermometer deep into the meat. Roast at 350°F (180°C)
until desired internal temperature is reached.
Stewing
Wash and pat dry shanks or stew meat. Dredge in flour and seasonings, if desired. Shake off
any excess four. Brown meat in oil or butter, and place it in a Dutch oven. Cover with liquid
and herbs, spices, and
vegetables. Cook in the over at 325°F (160 ºC), or on the stovetop over low heat
until veal is tender, about 1 1/2 hours
Microwaving
For roasts, place on a roasting rack over a dish, fat side down, inside a roasting bag.
Cook on High 10 to 12 minutes per pound (454g). Turn halfway through. Let stand 10 to 15
minutes. For chops, arrange slices in a single layer in a shallow baking dish. Cook on High 7
to 10 minutes per pound (454g). Turn halfway through.
Nutritional Highlights
Veal, 3 oz. (85g) (loin, lean, roasted)
Calories: 149
Protein: 22g
Carbohydrate: 0.0g
Total Fat: 5.9g
Fiber: 0.0g
*Excellent source of: Niacin (8.0mg)
*Good source of: Zinc (2.7mg), Riboflavin (0.25 mg), and
Vitamin B12 (1.1mcg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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