Category - Veal
Veal is the meat of calves, in contrast to the beef from older cattle. It can be produced from a calf of either sex and any breed. However, most come from young males of dairy breeds who are not used for breeding. The choice meat in the leg is often sliced into thin cutlets and used for scaloppini, schnitzels, and escalopes. Larger cuts are available for braising or roasting. You can order Veal in several cuts – whole carcass, fore saddle, hind saddle, hindquarter or forequarter. Also known by their common names – leg, loin, rack and chuck.
To test how whether the meat is cooked, make a small slit near the bone – Medium veal will be light pink in the centre.