Beef is meat from domestic cattle over 8 months old, while veal is meat from calves under 8 months old. The quality of beef and veal can be determined by factors like color, marbling, and fat content. Both should be stored at cold temperatures, with large cuts hung and small cuts on trays to prevent lying in blood.

1. Beef and Veal
By: Prajwol Manandhar

2. Beef (Boeuf):-
Introduction:- The word beef is derived from the
Latin
word bos which mean cow. Beef is the name given to
the meat of domesticated cattle. Beef meat is taken
from the animals which is above 8 months. It is the
most popular of all the meats in the western
countries. In India, beef is not very popular and
buffaloes are slaughtered in some places and sold as
beef. It is the third most widely consumed meat
in the world.
The age and the sex has an influence on the taste
and quality of meat.

3. Quality Points/Selection Criteria of Beef
The quality of beef can be judged from the following
Points.
• The meat should be firm and bright red.
• It should be well marbled, i.e. it should have a good showing of flecks
of white fat.
• It should have a good outside covering of fat, creamy white in color
and of firm texture.
• The bones should shiny and pinkish with a blue tinge. There should
be little or no gristle on steaks.
• Yellowish fat is always a sign that the animal is older or of a dairy
breed
• It has a very light and pleasing small.
• Any moisture on the cut surface should be watery, not thick and
sticky to the touch.

4. Storage of beef meat:-
Large cuts of beef like sides hind quarters whole
sirloins, forequarters and rump should be hung on
meat hooks from racks fixed to the ceiling of the cold
room. Small cuts of beef should be stored on trays at
2°C but trays need to be changed daily to prevent the
meat from lying in the collected blood. Chilled beef
should be stored at -2°C and frozen beef at -18°C.

7. Veal (Veau)
Introduction:- Veal is define as the meat of young cattle (calves)
which is less than 8 month old. They are specially reared calves which
are mostly killed at the age of 3 to 4 month and weight is nearly
about 100 kg. veal meat is not as popular as beef. So there is little
demand for veal meat. It is suitable only for stewing or making
pudding. Mostly veal is available fresh or frozen.
Quality Points:-
• The flesh should be pale pink, firm, resilient, and smooth to the
touch. It should be free from marbling.
• The fat should be firm and pinkish-white, with thin covering over
the top of the legs, back and shoulders.
• Bone of veal should be pinkish white, porous and with a very little
amount of blood on their structure.
• Cut surface should be slightly moist, not dry.
• The kidney should be firm and well covered with a white fat.

8. Cuts of Veal
Cuts Method of cooking Uses
1. Sticking
Piece
Stewing Used for preparing forcemeat
and pie.
2. Chuck ribs Braising and stewing Used to make pie and beef tea.
3. Mid ribs Braising and roasting It is suitable for roast items.
4. Fore ribs Grilling, Braising,
roasting
Used for roast item.

9. Cuts of Veal
Cuts Method of cooking Uses
5. Wing ribs Roasting Roasted with bones.
6. Loin Broiling, grilling,
roasting and pan
frying
Used to make tender steak.
7. Sirloin Roasting, grilling and
pan frying
Joint is used to make steak or
roast
8. Tenderloin Grilling, roasting and
poeling
Used to make steak.
9. Rump Grilling, roasting,
braising
Used to make steak and roast.

10. Cont…
14. Plate Stewing, boiling Used for make sausage and
salami.
15. Brisket Pickling and
pressed beef
boiling
Used for salted beef, roast and
grilled items as well as to
make sausage.
16. Leg of
mutton
Stewing and
braising
Steak are prepared and
braised
17. Shin and
shank
Boiling Used to make stock and beef
tea.

11. Cont…
10. Thick Flank Braising, stewing Used to make steak pudding and
goulashes.
11. Silver side Picking and
braising
Used in force meat and to make
cutlet.
12. Top side Grilling, braising
or stewing
Used for roast item.
13. Thin Flank Stewing Pressed beef is prepared.

12. Cont…
Storage of Veal:- Fresh veal should be stored in a
refrigerator or cold-room where the temperature will
be 2°C to 3°C. Large joint must be hung on meal hooks
attached to the bars in the ceiling of the cold room.
Small cuts should be stored in clean tray need to be
changed daily to prevent the meat from lying in the
collected blood.