The taste of veal dishes - the meat of young bulls under 6 months of age - directly depends on whether you chose the right cut, at what age the animal was slaughtered and how it was fed. The most famous recipes for "veal tenderness" usually involve meat from milk-fed animals, up to 12 weeks of age. In addition to “sweet meat” - the thymus gland of the calf, the lumbar part of the carcass, the probe and the cut are in great demand.
Instructions
Step 1
Pay attention to the appearance of the cut. The meat of a young bull, fed with milk, is distinguished by a delicate creamy pink color. If the calf was slaughtered at a more mature age, when it was already transferred to grain or grass, the meat darkens, but still remains much lighter than beef. Light color is not an indicator of the animal's age; to obtain a large amount of dairy veal, some producers keep the bulls on a "liquid diet" for up to six months.
Step 2
To determine the age of a calf, look at the body fat. In veal, the fat is always grainy, in the dairy goby it is creamy white; in the one that has already begun to feed on grain, it is slightly yellowish. The younger the calf - the less internal fatty fibers it has, the older - the more of them.
Step 3
Sniff the meat. Dairy veal has a distinct sweetish cow's milk smell, which is no longer so easily perceptible in grain-fed gobies, although the meat still has a pleasant aroma.
Step 4
Veal is meat that needs careful storage. If there are darker spots on the cut, the fat has changed color and structure, the smell of milk is not at all distinguishable - give up the purchase, the delicate taste of veal is most likely hopelessly spoiled.
Step 5
Veal is much more tender than beef and needs less heat treatment. It has a thin layer of external fat and very little internal fat, so it is easy to dry such meat. The dorsal and lumbar parts of the carcass, as well as the probe, rump and chippers, are suitable for baking in dry heat, but for the dish to turn out excellent, it is important to adhere to medium temperatures.
Step 6
Shank, shank, arable land, veal hypochondrium, like beef, in comparison with the whole carcass, contain more connective tissue and tendons, which means they are suitable for wet heat treatment, such as stewing.
Step 7
Veal head and legs can be the main ingredient for many dishes, they are delicious both boiled and baked. Calf leg - rich in natural gelatin. Be careful when preparing jelly with it, because it can turn a whole liter of broth into an elastic jelly. Veal liver, kidneys, tongues, tail, and especially the thymus gland are delicacies.
