A number of veal cuts are readily available in today's marketplace. The most popular ones include: loin chops, rib chops, cutlets, veal for stew, ground veal, arm steaks, blade steaks, shanks, breast and roasts such as rib, rump and shoulder.
While it's true that some veal cuts are more expensive than others, it's a good idea to look at cost per serving when purchasing veal. Most veal cuts have very little waste. In fact, a pound of boneless veal can yield three to four (3-ounce) cooked servings.
To determine cost per serving, first look at the number of servings per pound. Cuts that contain more bone and/or fat naturally yield fewer servings per pound. (See chart below to determine the number of servings per pound from various cuts.) Determine cost per serving by dividing the price per pound by the number of servings per pound.
Example: Veal leg cutlets cost $8.99 per pound; you can expect four servings from a pound of ground veal. $8.99 / 4 = $2.25 per serving.
|Boneless (cutlets, ground veal, boneless roasts, veal for stew)||3 to 4|
|Bone-In (rib/loin chops, arm/blade steaks)||2 to 3|
|Very Bony (shanks, riblets)||1 to 1-1/2|
Veal is a naturally lean meat. On the average, a three-ounce cooked, trimmed serving has 166 calories, 5.6 grams of total fat, 1.6 grams of saturated fat and 100 milligrams of cholesterol. Veal is also a nutritional bargain, providing significant amounts of several important nutrients compared to the calories it contains. The chart below illustrates veal's nutritional profile.
Veal's Nutritional Profile—Per Three-Ounce Cooled, Trimmed Serving*
|Nutrition Information||Per Cooked, Trimmed Serving|
|Percent of Standard For||Recommended Dietary Intake|
* Composite of all retail cuts
** Based on standards of comparison 2 000 calories per day is the midpoint of the recommendation by the National Academy of Sciences for women ages 23-51. The National Academy of Sciences also recommends a maximum of 3,300 milligrams of sodium per day. The American Heart Association recommends not more than 30 percent of calories from fat and no more than 300 milligrams of cholesterol per day.
+ Based on percent of U.S. Recommend Daily Allowances. Data based on USDA Handbook 8-17 1989.
A traditional boneless veal breast is updated with a savory filling of mushrooms, bell pepper and California ripe olives. Lightly browning the rolled veal breast provides rich flavor to the cooking liquid. This cut needs the slow, moist heat of braising for tenderization. Add just a small amount of liquid and keep the pan tightly covered during simmering.
Total preparation and cooking time: approx. 2 hours
In Dutch oven, heat 2 teaspoons oil over medium heat until hot. Add bell pepper, mushrooms and garlic; cook 5 minutes or until tender, stirring occasionally. Stir in olives and rosemary. Remove from heat; cool.
Unroll veal breast; trim fat. Spread filling over veal, leaving 3/4-inch border. Starting at short end, roll up jelly-roll fashion; tie with string.
In same pan, heat 2 teaspoons oil over medium heat until hot. Add veal; brown evenly. Pour off drippings. Add Marsala and water. Bring to a boil; reduce heat to low. Cover tightly and simmer l-1/2 to 1-3/4 hours or until tender. Meanwhile prepare pasta according to package directions; keep warm.
Remove veal from pan. Skim fat from cooking liquid. Bring cooking liquid to a boil. Cook until reduced to 3/4 cup, stirring occasionally. Remove string. Carve veal into slices; serve over pasta with sauce.
Makes 8 servings.
Cook's Tip: To prepare in oven, use covered, ovenproof skillet or roasting pan and cook in 325 degree oven after adding Marsala and water. Cook 2 to 2-1/2 hours or until veal is tender. Prepare sauce as directed above.
Nutrient data per serving: 302 calories; 29 g protein; 10 g fat; 22 g carbohydrate; 2.7 mg iron; 205 mg sodium; 94 mg cholesterol.
Tender, succulent veal rib roast makes a stunning presentation for any occasion. For fool proof results, place the roast in a shallow roasting pan and cook it uncovered without the addition of liquid or fat, to medium doneness. A tangy-sweet apricot and onion chutney simmers on the stove top while the veal roasts in the oven.
Total preparation and cooking time: approx. 2 hours
Combine sage, garlic and pepper; press evenly onto veal roast. Place veal, rib ends down, in shallow roasting pan. Insert meat thermometer into thickest part, not touching bone or fat. Do not add water or cover. Roast in 325 degree oven to desired doneness; approx. 22 to 27 minutes per pound for medium. (Do not overcook.)
Meanwhile heat oil in heavy large nonstick skillet over medium-low heat until hot. Add onions; cook slowly 15 to 20 minutes or until soft, stirring occasionally. Stir in remaining chutney ingredients. Cover tightly; simmer 20 to 25 minutes or until apricots are soft, stirring occasionally.
Remove roast when meat thermometer registers 155 degrees. Let stand 15 minutes. (Roasts will continue to rise approx. 5 degrees to reach 160 degrees for medium.)
Carve roast between bones into thick slices; serve with chutney.
Makes 8 to 10 servings.
Cook's Tip: Ask meat retailer to loosen the chine bone (back bone). After roasting, the back bone can be removed easily by running a knife along the edge of the roast.
Nutrient data per serving: 240 calories; 24 g protein; 8 g fat; 78 g carbohydrate; 2.2 mg iron; 183 mg sodium; 98 mg cholesterol.
Provided by Beef Board and Veal Committee/Beef Industry Council
This page originally published as a FoodDay article (circa 1997).
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This page modified February 2007
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