What is Veal?

Veal is the meat from young calves and has a tender texture. It is often more of a pinker colour than its fully grown counterpart. Calves are often slaughtered around the 5-8 months period. There has been a cloud hanging over veal production for years due to the rearing of calves in tiny wooden crates too small for them to lie down or turn around in but this has now been made illegal. There is no getting away from the fact that veal has a lot going for it. Its Lean, its full of nutrition and tender.

Butchers Tip
Buy a veal topside, cut it evenly and invest in a tenderiser (usually a hammer with spikes) and give it the treatment and you will have some large steaks that can be easily grilled or fried. Without the expense of sirloin or rump of veal.

Cooking Tip
Veal is very versitle but may require an additional layer of fat around the meat to prevent it from drying out.

Where does it come from?
Young calves about 5-8 months in age.