Veal

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Xiaomeimei23

New member
If you were going to get a veal butchered, how would you portion out
the cuts? I have a few things I usually like, but I don't know if I
should have one butchered basically like a steer or if there are things
I should ask for differently.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
"Ran?e at Arabian Knits" ha scritto nel messaggio

From my POV large veal roast pieces aren't very interesting, so I would have
them cut into cutlets instead. The breast is great either as is or boned
and rolled which I call pancetta di vitello. There should be two on each
veal and so one of my specialties can be made from one veal. It's called
vitello ripiene di vitello or veal stuffed with veal.
Cutlets from all parts lend themselves to variously flavored recipes from
just about every culture I know other than Hindu. They are tender, quick to
cook and fall in with every kind of seasoning, very luxurious IMO. I hadn't
cooked with veal all that much in the US because of its rarity as compared
to beef and its price, and then there was the whole controversy about white
veal. White veal is unlawful in Europe, so I have begun using veal
extensively and it's really fun to cook with.
 
On Sat, 30 Apr 2011 22:20:46 -0700, Ran?e at Arabian Knits
wrote:


I have used veal with pretty much the same cuts as I have beef, in
chops, shoulder roasts, ribs, etc. You can also do a leg roast,
though, and get gets cuts you can use for scaloppini.

Stuffed breast of veal is a favorite here and something I cannot
duplicate with beef.

Basically, then, if you are using an experienced veal butcher, you
should be in safe hands. The scaloppini you'd have to do yourself,
afterwards, from the leg.

Boron
 
In article ,
"Giusi" wrote:


This is kind of what I was thinking. I wanted the breast, boned and
rolled, chops, neck bones, shanks, shin bones, etc, for stews and soups,
cutlets and ground veal. I thought of perhaps getting the veal shoulder
as a roast cut, as well. Does anyone know if the tenderloin is worth
getting as is, or is it better as cutlets or ground up?

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
In article ,
Boron Elgar wrote:


Thank you. I was interested in the breast, rib chops, shoulder
roasts, neck/shank/shin bones and cutlets. Do you think even an
experienced butcher wouldn't be able to make the slices for scallopini?

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
On Sun, 01 May 2011 15:11:11 -0700, Ran?e at Arabian Knits
wrote:


He may. I have never had frozen scaloppini, but in thinking about it,
it should freeze as well as any other cut of meat.


If you want a treat out of it, you can get a crown roast or rack of
veal. I've only had it once, but wow...

Boron
 
"Ran?e at Arabian Knits" ha scritto nel messaggio


It depends on the size, I think, but is generally too small to be cooked
successfully alone. The shoulder can be very difficult to carve, so if you
do want a roast, have it boned. As I said, I have been disappointed with
roast veal, although a pot roasted veal is used for veal tonnato which I
love.
 
"Ran?e at Arabian Knits" ha scritto nel messaggio> This is kind of what I
was thinking. I wanted the breast, boned and

Don't forget osso bucco as someone pointed out. It costs the earth
nowadays. It's just slices about 1.5 inches thick of the leg/shanks, bone
in. Makes a memorable dish.
 
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