1. Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
”
“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
VEAL
C H A P T E R FOURTEEN

2. 2
VEAL
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
After studying this unit
 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

3. 3
VEAL
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Veal 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.
Veal Overview

4. 4
VEAL
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Primal Cut
 After slaughter
– Carcass can be split down the backbone
Or
– Can be cut between the 11th and 12th ribs into
 Foresaddle
 Hindsaddle

5. 5
VEAL
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
The Skeletal Structure of a Calf

6. 6
VEAL
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Primal Cuts of Veal

7. 7
VEAL
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Five Primal Cuts
 Foresaddle
– Shoulder
– Foreshank and breast
– Rib
 Hindsaddle
– Loin
– Leg

8. 8
VEAL
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Boned-Out Leg of Veal

9. 9
VEAL
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Organ Meats
 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.

10. 10
VEAL
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Nutrition
 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