Veal
Description
Veal is a type of meat sourced from young cattle, typically calves between 16 to 18 weeks old. Its texture is notably tender and finer than beef from older cattle, and it has a delicate, subtle flavor that makes it a prized ingredient in many dishes. Veal can be found in various cuts, including chops, cutlets, and roasts, making it a versatile ingredient for a range of recipes.
Common uses
Veal is commonly used in dishes such as Veal Parmigiana, Wiener Schnitzel, and French Blanquette de Veau. It is also a key ingredient in Italian Osso Buco and Saltimbocca. Veal stock is a base for many sauces and gravies, while ground veal is often mixed with other meats for meatballs, burgers, and meatloaf.
Nutritional value
Calories
A 3-ounce (85g) cooked serving of veal contains approximately 150-170 calories.
Protein
This serving size of veal provides about 25-30 grams of high-quality protein.
Fat
Veal is relatively low in fat, containing about 5-10 grams per serving, with a portion of it being saturated fat.
Carbohydrates
Veal is naturally carbohydrate-free.
Vitamins
It is a good source of vitamins such as B12, niacin, and B6.
Minerals
Veal contains essential minerals, including zinc, phosphorus, and iron.
Health benefits
Due to its high protein and low fat content, veal can be an excellent part of a balanced diet. The vitamins and minerals in veal support energy production, neurological health, and bone strength.
Potential risks
As with all meats, it is important to consume veal in moderation. Overconsumption of saturated fats, found in some cuts of veal, can be detrimental to heart health. Ethical concerns also arise regarding the welfare of calves raised for veal production.
Common recipes
Veal is featured in a variety of recipes, from the classic Veal Marsala to the hearty Veal Stew. It's also the star in Veal Scallopini and can be ground for use in meat sauces like Bolognese.
Cooking methods
Popular cooking methods for veal include grilling, roasting, pan-frying, and braising. These techniques help to preserve the meat's moisture and tender texture.
Pairing with other ingredients
Veal pairs well with flavors like lemon, capers, mushrooms, and white wine. It also complements creamy sauces and a variety of herbs such as sage, thyme, and rosemary.
Summary
Veal is a delicate and lean meat that offers a unique flavor and a variety of culinary applications. With a rich history in many cultures, it brings both nutritional value and gourmet prestige to the table. From European classics to modern American dishes, veal remains a beloved ingredient around the world. As with all meats, proper preparation and ethical sourcing are recommended to ensure the best dining experience.