Veal is often ignored as a meat option as many are confused by not only its properties but also how to cook it.
Unlike beef, veal is a very lean meat containing very little fat. The different cuts of veal also require different types of cooking to get the most flavour and keep it light and moist. However there is no need to fear cooking veal.
As with many cuts of meat it's all in the preparation and knowing which cuts require dry or moist heat during the cooking process.
At Kimbers we are on hand to help you get the most out of your veal and also help you avoid those crucial mistakes that could turn your beautiful veal into an inedible dish.
DO: know the origin of your veal
We supply welfare friendly rose veal that is reared to ensure that the calves enjoy a good quality of life and the meat is of the highest quality. If you don’t know where the meat comes from and your butcher can’t tell you about the life of the calf, then don’t buy it.
DO: make sure the veal looks right
When purchasing veal, it should have very little marbling if at all. Any fat that is present should be a milky white and avoid any packages that include excess juices.
DO: check the type of cut you have
This will determine the style of cooking required. If you have a tender cut such as chops or steak, then these can be cooked on the hob or under the grill. As the meat is tender it requires less cooking time. If you have a cut that has been used more and has more connective tissue such as ribs, skirt or shoulder, then the cooking process needs to be low and slow by either roasting or sewing to help really break down the tissue and produce meat that falls apart.
DON'T: remove the fat
As veal is so lean it needs added oil or fat to help retain the moisture. If there is any fat left on the meat don’t cut it off, let the meat cook with it. If you have meat that has no visible fat, then add a little butter or oil to keep it lovely and moist.
DO: season to taste
Veal has a delicate flavour which means that it takes on seasoning easily. Season your veal to your taste, but be careful to not over season. You can also dry rub, marinate, glaze, crust and stuff veal to create the dish you want.
DO: check your veal is cooked with a meat thermometer
This is the best way to check that the meat is cooked. Make sure that you don’t over-cook your veal as it can become chewy and dry.
And those are the simple basic dos and don’ts of cooking veal. For all of our veal cuts, visit our main website.