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Veal

Veal is a culinary term for the meat obtained from young calves, typically under six months old. It's a highly valued and delicate meat known for its tender and succulent texture with a characteristic pale pinkish color. Veal originates mainly from the dairy industry's male calves, as they don't produce milk and are considered a byproduct. The mild and subtle taste of veal is highly versatile and pairs well with a myriad of flavors and cuisines. Popular veal dishes include Ossobuco, Veal Piccata, and Veal Scallopini. For best results, the meat should be cooked gently to retain its natural tenderness and moistness.
#37
IN RED MEAT
197
CAL / 100G
$1.24
AVG / OZ
veal
0%
CARBS
41%
FAT
59%
PROTEIN
Veal FAQ
Cooking with veal can sometimes intimidate first-time cooks due to its delicate texture and the premium attached to this protein. One of the most common mistakes is overcooking, which turns the normally tender and delicate meat into a tough and dry experience. It's crucial to cook the veal at the right temperature, generally just until it becomes opaque in color, to retain moisture and succulence. Another issue is under-seasoning. While veal has a mild flavor that can be a fantastic canvas for other ingredients, it can also turn out bland if not adequately seasoned. Marinades or dry rubs can be used to provide an additional layer of flavor to your veal. Veal is also an excellent candidate for slow-cooked dishes, as the meat becomes tender and flavorful over extended cooking. For those looking for a healthier choice, choosing lean cuts of veal can provide a high amount of protein with a significantly low fat content. Little known tricks that are helpful include pounding the veal thin if you're making cutlets to ensure uniform cooking and breading the veal to maintain moistness while adding an extra crunchy texture.
What is veal and why is it different from beef?
Is veal healthy?
How should I cook veal?
Why is my veal tough?
What seasoning goes well with veal?
What ingredients can I substitute for veal in a recipe?
Is veal tender or tough?
Is veal a white or red meat?
Is veal expensive?
Why is veal controversial?
Expiration & Storage Tips
When does veal expire?
If veal is purchased unopened and refrigerated, it can last about 3 to 5 days beyond the 'sell by' date. Once it has been opened, it needs to be consumed within do 3 to 4 days. If you freeze your veal, it will extend its shelf life to about 6 to 9 months past the printed date on the package. Remember to securely wrap and freeze the veal as soon as possible if you're not intending to use it promptly.
How do you tell if veal is bad?
Veal can go bad just like any other meat and the first telltale sign would be a noticeable change in smell. Fresh veal should not have any foul or off-putting smell. The meat should have a slightly sweet and metallic smell due to its high iron content. If the veal has a sour or unpleasant odor, it's a good indication that it's already spoiled. Coloration changes from pink to a grayish hue or the surface becoming slimy also indicates that the meat has gone bad.
Tips for storing veal to extend shelf life
• Store the veal at the back of the fridge where it's coolest. • Avoid leaving veal out at room temperature for more than two hours. • For extended shelf life, freeze the veal. Make sure to wrap it securely to prevent freezer burn. • Use a vacuum sealer if possible to remove air and seal the veal before freezing. This can greatly extend its shelf life. • Defrost frozen veal in the refrigerator, not at room temperature. This method takes longer but will keep the meat at a safe temperature.
EXPIRES WITHIN
6 - 21
DAYS
Health Info
Macros
0g
CARBS
11g
FAT
15g
PROTEIN
Allowed on these diets
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
LACTOSE FREE
GLUTEN FREE
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