Isn't eating a free range baby sheep essentially the same as eating a free range baby cow? Veal crate image taken from Farm Sanctuary. Read more about ethical veal here. Do you want to comment on this article? What is it? And what are the best recipes with veal? Veal is the meat from a male calf up to 16 to 18 weeks old. It is not fed any grains or grasses, which gives its meat a delicate texture and a creamy pale color with a grayish-pink hue.
Beef, on the other hand, is the darker, red meat from older animals. The age and the way the young calves are fed makes a difference in the meat. Bob veal is the meat from calves up to 1 month of age. Milk-fed veal from calves up to 12 months old is more delicate than veal from formula-fed calves up to 4 months old. Veal chops come either from the loin or from the rib. They are best for grilling, roasting, or broiling. Veal shank is from the hind shank, the leg bone beneath the knee and shoulder.
Veal shank is usually cross-cut so it reveals a cross section of the shin bone. A popular dish with veal shanks are Italian braised veal shanks, Veal Osso Bucco. They are best fried plain or breaded.
Veal sweetbreads are the thymus gland and pancreas of young calves. They are highly perishable and should be soaked before cooking.
Ground veal is made of veal trimmings. Because it is very lean, it is mostly used in combination with other ground meats, such as pork and beef. Until 8 months, veal is light pink in colour. The composition of the feed that calves eat depends on the age of the animals and can affect the colour of the veal.
The development of the meat colour genetically determined in part, too. After 12 months of age, the meat is called beef. The meat is then red in colour.
Beef comes from different breeds of dairy and beef cattle. Stew and roast beef have longer cooking times than the same cuts of veal.
For steak and sirloin, the preparation times are practically the same.
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