Veal

Veal is meat from young cattle. It is paler, more tender, and milder than beef, with a fine grain and very little fat. That delicacy is its appeal and its challenge: veal is easy to overcook, so most cuts want either quick, gentle heat or a long, moist braise.

The veal cuts

Veal breaks down much like beef, just smaller and leaner. Here are the cuts worth knowing.

• Veal Loin: the tender chops and loin roast.
• Veal Leg: cutlets and scaloppine for schnitzel and piccata.
• Veal Shoulder: the braising and stew cut.
• Veal Shank: the osso buco cut.
• Veal Breast: fatty and flavorful, for stuffing and braising.

How to cook veal

Match the cut to the method. Tender cuts (loin chops, leg cutlets) cook fast: pan-sear or grill them and pull early, since lean veal dries out past medium. Tough cuts (shoulder, shank, breast) want low, slow braising until the connective tissue turns to silk. Veal takes strong partners well: lemon, capers, sage, white wine, and butter.

Buying veal direct

Sourcing matters more with veal than almost any other meat. Look for pasture-raised or rose veal from farms that raise calves humanely, which is exactly what a direct-from-farm relationship lets you confirm. Better-raised veal also simply tastes better, with more color and flavor.

FAQ

What is veal?

Veal is meat from young cattle. It is more tender, paler, and milder than beef, with a fine texture and little fat.

Is veal ethical?

It depends entirely on how the calves are raised. Pasture-raised and rose veal from humane farms is a far cry from old confinement systems, which is why buying direct from a farm you can vet matters.

How is veal different from beef to cook?

Veal is leaner and more delicate, so it overcooks faster. Cook tender cuts hot and fast to no more than medium, and braise the tough cuts low and slow.