- Veal is a byproduct of the dairy industry, coming from young dairy cows that are slaughtered after 3 lactations on average. - The primal cuts of veal include the foresaddle (shoulder, rib, foreshank, and breast) and hindsaddle (loin and leg). - Variety meats or offal include glandular meats like liver and kidney as well as muscle meats like heart and tongue.

1. Veal
• Veal is a byproduct of the dairy industry
– Milk production statistics
• 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)

2. Primal Cuts of Veal
• Foresaddle
– Shoulder
– Rib
– Foreshank & Breast
• Hindsaddle
– Loin
– Leg

4. Variety Meats or Offal
Glandular Meats
Liver
Kidney
Brains
Sweetbreads
(Thymus Gland)
Muscle Meats
Heart
Tongue
Tripe
Oxtail

5. Cooking Glandular Meats
• Do not have muscle fibers
• Naturally tender
• Overcooking makes them dry and tough
• Very perishable
– Must be very fresh
– Freeze or partially cook

6. Cooking Veal
• 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

7. Other Menu Items
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