Veal

Name: Veal — the meat of young calves, usually 6 to 8 months old, which is pale pink, tender and mild-flavoured, with very little fat. Cuts include escalopes, chops, shanks, cutlets and mince.

Description

Veal has been eaten in Europe for centuries, and is central to Italian, French, Austrian and Central European cooking, in dishes such as Wiener schnitzel, osso buco, saltimbocca, vitello tonnato and blanquette de veau. It is a by-product of the dairy industry, since male dairy calves cannot produce milk and are not suited to beef production.

Veal production has been controversial because of the way calves were raised. Raising calves in individual crates was banned in the UK in 1990 and the EU in 2007, and rosé veal (from calves raised in groups, and slaughtered at 8 to 12 months) has become an alternative. Welfare standards vary widely by country and farm.

Main nutrition value

Veal is lean and high in protein, with vitamin B12, zinc, niacin and selenium, and is lower in fat and iron than beef.

How best to be consumed

Veal is delicate, and cooked quickly or braised.

1. Pound escalopes thin, coat in flour, egg and breadcrumbs, and pan-fry for 2 to 3 minutes per side for schnitzel or Milanese.
2. Braise shanks slowly with wine and vegetables for osso buco, for 2 to 3 hours.
3. Sauté thin slices with sage and prosciutto for saltimbocca, or in a lemon and caper sauce.
4. Roast cuts to 63°C, and rest before slicing.
5. Choose higher-welfare veal, such as rosé veal, if you eat it.

Overconsumption could cause…

Veal is healthy in moderation, with ethical points.

1. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week.
2. Food poisoning (E. coli, Salmonella, Campylobacter) from undercooked meat, especially minced meat and burgers where bacteria are mixed all the way through, so cook mince to 71°C and use a thermometer. This applies to minced veal.
3. Welfare, environmental and sourcing concerns with intensive farming, so many shoppers look for higher-welfare, grass-fed or organic labels. Veal production has particular welfare concerns.
4. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.

GroupsBeefMammals (red meat)High proteinLow sodiumRich in vitamin B12Rich in zincFresh

Related foodsBeef FilletBeef TenderloinBeef SirloinBeef ShankBeef Flank SteakCorned Beef

Wikipedia — Veal, used for origin, naming and history: https://en.wikipedia.org/wiki/Veal