C H A P T E R FOURTEEN                                                      VEAL                              “  Happy and...
After studying this unit                                                                           2                      ...
Veal Overview                                                                                   3                         ...
Primal Cut                                                                                         4                      ...
The Skeletal Structure of a Calf                                                                5                         ...
Primal Cuts of Veal                                                                             6                         ...
Five Primal Cuts                                                                                   7                      ...
Boned-Out Leg of Veal                                                                           8                         ...
Organ Meats                                                                                        9                      ...
Nutrition                                                                                         10                      ...
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Chapter 14

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On Cooking
Veal

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Chapter 14

  1. 1. C H A P T E R FOURTEEN VEAL “ Happy and successful cooking doesn’t rely only on know-how; it comes from the heart, makes great demands on the palete and ” needs enthusiasm and a deep love of food to bring it to life. – Georges Blanc, French chef , in Ma Cuisine des Saisons, 1984 Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
  2. 2. After studying this unit 2 VEAL You will be able to: – Identify the primal, subprimal and fabricated cuts of veal – Perform basic butchering procedures – Apply appropriate cooking methods to several common cuts of veal Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  3. 3. Veal Overview 3 VEALVeal is the meat of young, usually male,calves that are by-products of the dairy industry.Young veal has a firm texture, light pink color and very little fat.Veal’s delicate flavor is complemented by both classic and modern sauces. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  4. 4. Primal Cut 4 VEAL After slaughter – Carcass can be split down the backbone Or – Can be cut between the 11th and 12th ribs into Foresaddle Hindsaddle Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  5. 5. The Skeletal Structure of a Calf 5 VEAL Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  6. 6. Primal Cuts of Veal 6 VEAL Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  7. 7. Five Primal Cuts 7 VEAL Foresaddle – Shoulder – Foreshank and breast – Rib Hindsaddle – Loin – Leg Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  8. 8. Boned-Out Leg of Veal 8 VEAL Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  9. 9. Organ Meats 9 VEAL Sweetbreads – Thymus glands Shrink as animals age; not available from older cattle Calves’ liver – Tender with a mild flavor Kidneys – More popular outside of the U.S. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  10. 10. Nutrition 10 VEAL Major source of protein, niacin, zinc and B vitamins Less marbling than beef When trimmed of visible fat, it is leaner than beef and many cuts of pork or chicken Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel

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