This document discusses veal, including its primal cuts, organ meats, and nutrition. It begins with an overview of veal, noting it comes from young calves from the dairy industry and has a light color, tender texture, and delicate flavor. It then covers the five primal cuts of veal - foresaddle, hindsaddle, shoulder, rib, loin, and leg. Specific cuts like leg of veal are shown. Organ meats from veal like sweetbreads and liver are also discussed. The document concludes with the nutrition profile of veal, stating it is lean protein and a good source of several vitamins and minerals.

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