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Veal
• Veal is a byproduct of the dairy industry
•
•
•
•

50lb-80lb per day
15,000lb-37,500lb per lifetime
US production i...
Primal Cuts of Veal
• Foresaddle

• Hindsaddle
• Loin
• Leg

Chef Michael Scott
Lead Chef Instructor AESCA
Boulder

• Shou...
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Grading
•
•
•
•
•

Prime
Choice
Good
Standard
utility

Chef Michael Scott
Lead Chef Instructor AESCA
Boulder

• USDA Gradi...
Variety Meats or Offal
Muscle Meats

Liver
Kidney
Brains
Sweetbreads
(Thymus Gland)

Heart
Tongue
Tripe
Oxtail

Chef Micha...
•
•
•
•

Do not have muscle fibers
Naturally tender
Overcooking makes them dry and tough
Very perishable
• Must be very fr...
•
•
•
•

More tender (less connective tissue due to age)
Light in color
Floured in order to produce Maillard reaction
Toug...
Spaetzle
• German style dumpling
• Use perforated pan or spaetzle maker over boiling salted
water
• Blanch/shock
• Reheat ...
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23 veal

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Transcript of "23 veal"

  1. 1. Veal • Veal is a byproduct of the dairy industry • • • • 50lb-80lb per day 15,000lb-37,500lb per lifetime US production in 2007 = 185 billion lbs. 75 gl per lactation • Average cow may lactate up to 10 times in its lifetime • Most dairy cows are allowed to lactate 3 times before they are culled (slaughtered) Chef Michael Scott Lead Chef Instructor AESCA Boulder • Milk production statistics
  2. 2. Primal Cuts of Veal • Foresaddle • Hindsaddle • Loin • Leg Chef Michael Scott Lead Chef Instructor AESCA Boulder • Shoulder • Rib • Foreshank & Breast
  3. 3. Chef Michael Scott Lead Chef Instructor AESCA Boulder
  4. 4. Grading • • • • • Prime Choice Good Standard utility Chef Michael Scott Lead Chef Instructor AESCA Boulder • USDA Grading Scale
  5. 5. Variety Meats or Offal Muscle Meats Liver Kidney Brains Sweetbreads (Thymus Gland) Heart Tongue Tripe Oxtail Chef Michael Scott Lead Chef Instructor AESCA Boulder Glandular Meats
  6. 6. • • • • Do not have muscle fibers Naturally tender Overcooking makes them dry and tough Very perishable • Must be very fresh • Freeze or partially cook Chef Michael Scott Lead Chef Instructor AESCA Boulder Cooking Glandular Meats
  7. 7. • • • • More tender (less connective tissue due to age) Light in color Floured in order to produce Maillard reaction Tougher cuts are braised or cut into escalope • Sliced thin against the grain • Flattened or pounded with meat tenderizer Chef Michael Scott Lead Chef Instructor AESCA Boulder Cooking Veal
  8. 8. Spaetzle • German style dumpling • Use perforated pan or spaetzle maker over boiling salted water • Blanch/shock • Reheat at service Brussels's sprouts • Core or score to tenderize hard core • Blanch/shock • Cut in half or keep whole • Reheat at service or slow cook in fat Chef Michael Scott Lead Chef Instructor AESCA Boulder Other Menu Items
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