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For the next few months we will be discussing VEAL. The cuts of veal are shown below, along with their corresponding retail cuts.
Cuts 1 & 2: Hind shank, Heel of Round etc. With the exception of the heel of round, all of the hind shank cuts make excellent roasts or scalloppines.The heel is usually full of tendons so it is best deboned and used for veal stew. Cut 3: Scallopini, noisettes etc. The possibiliites of scalloppini and cutlets are endless. The two are very similar although cutlets tend to be sliced somewhat thicker and are not pounded, thereby requiring a bit more cooking time. Scalloppinis, lightly floured and sauteed, can be served with your favorite light sauce, or just drizzled with lemon juice. Noisettes are the pieces of meat cut from the chop, usually tied with string to hold their shape and occasionally circled with bacon to enhance flavor during cooking. They can be used as a substitute for tournadoes of beef. Recipes: A roast of veal is a spectacular presentation for a holiday or special occasion. The loin and rib chops cook up quickly and easily for a hearty meal. Recipes: Cut 6 - Breast, Riblets, Stew Meat A stuffed breast of veal is easy to prepare and can be made ahead of time. You can either use the whole breast, bone in, or have it deboned and use just the brisket part. If you want to do the boning yourself, make the brisket a bit smaller and leave the riblets with meat on them for grilling. Or else you can make the riblets a bit bigger and use the balance of the breast for Recipes: Cuts 7, 8, 9, 10 - Shoulder, Shank and "Vealburgers" The shank roasts can be prepared the same way as the "hind" leg roasts. The veal shoulder makes excellent stewing meat as well as wonderful rolls or "rouladen" as we see in the recipe below. Ground veal is perfect for hamburgers, meatballs, meatloaf and the like, as it is lighter than beef. Recipes: | |||||||||||||||||||||||
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