Veal
Varieties
Milk-fed veal comes from not yet weaned calves up to three months old. Formula-fed calves may be up to four months old. Bob veal comes from calves only one month old.
Veal is available as scallops, cutlets, chops, roasts, stew meat, breast, shank, and veal burger.
Preparation, Uses, & Tips
To prevent curling when cooking veal scallops, trim excess fat, including the membrane around the slices.
Using a wooden meat mallet, pound veal scallops to flatten and tenderize them.
Because of its lack of fat marbling, veal toughens when cooked over high heat. For best results, use a meat thermometer inserted in the thickest part of the veal, making sure the thermometer is not touching a bone. Internal temperatures should be as follows when the veal is done:
Ground veal: 160°F (71°C)
Roasts, steaks:
Medium rare 145°F (62°C)
Medium 160°F (71°C)
Well-done 170°F (76.6°C)
Braising
Wash roast under cold water and pat dry. Heat a heavy skillet or Dutch oven over medium heat until very hot. Add oil or butter and the roast, and brown on all sides. When the meat is all browned, add cooking liquid and cover with a tight lid. Cook in the over at 325°F (160°C), or on the stovetop over low heat until veal is tender, 20 to 25 minutes per pound (454 grams).
Sautéing
Heat a frying pan on medium heat. Add butter or oil. Sauté chops or cutlets 2 to 3 minutes on each side until brown on the outside and meat reaches the desired temperature on the inside. Serve hot.
Roasting
Wash roast under cold water, pat dry, and place on a rack above a shallow roasting pan with fat side up. Insert meat thermometer deep into the meat. Roast at 350°F (180°C) until desired internal temperature is reached.
Stewing
Wash and pat dry shanks or stew meat. Dredge in flour and seasonings, if desired. Shake off any excess four. Brown meat in oil or butter, and place it in a Dutch oven. Cover with liquid and herbs, spices, and vegetables. Cook in the over at 325°F (160 °C), or on the stovetop over low heat until veal is tender, about 1 1/2 hours
Microwaving
For roasts, place on a roasting rack over a dish, fat side down, inside a roasting bag. Cook on High 10 to 12 minutes per pound (454g). Turn halfway through. Let stand 10 to 15 minutes. For chops, arrange slices in a single layer in a shallow baking dish. Cook on High 7 to 10 minutes per pound (454g). Turn halfway through.
Storing
Leave veal its original wrapping, over-wrap with foil to keep meat juices from contaminating other food, and store in the coldest part of the refrigerator. Refrigerate no more than two days for small cuts, three to four days for large cuts. To keep veal longer than that, wrap in foil or place in freezer bags and store in the freezer. Ground veal keeps for two to three months; stew meat for three to four months; roasts and steaks for six to twelve months. Defrost frozen veal in the refrigerator. Steaks and chops take about 24 hours; roasts two to three days, depending on the size. Bring veal to room temperature for 30 minutes before cooking. To quick-thaw, separate steaks and chops and place on a microwavable platter in the microwave oven using the Defrost setting, 7 to 11 minutes and turning halfway through, depending on size and number. Place large roasts or legs in a baking dish and defrost for 18 to 32 minutes, depending on size, turning halfway though. Place ground meat in a shallow baking dish, cover, and defrost 6 to 8 minutes, breaking up meat and turning several times.
Nutrition Highlights
Veal, 3 oz. (85g) (loin, lean, roasted)
- Calories: 149
- Protein: 22g
- Carbohydrate: 0.0g
- Total Fat: 5.9g
- Fiber: 0.0g
*Excellent Source of: Niacin (8.0mg)
*Good Source of: Zinc (2.7mg), Riboflavin (0.25 mg), and Vitamin B12 (1.1mcg)
Store & manage your medication list
Medication pricing updates
Import medication from your pharmacy
Pill & refill reminders
Medication journal & mood log