What is
Veal?

Veal is the meat of young cattle, typically between 4 to 5 months old. It is known for its tender texture and delicate flavor, making it a popular choice in various cuisines.

Origins & History

Veal has a long history, particularly in European cuisines. It was originally consumed by the wealthy due to the tenderness and high cost of the meat. Over time, veal dishes have appeared in Italian, French, and Mediterranean cooking, often featured in classic recipes like Osso Buco or Veal Piccata.

Taste & Texture

Veal has a mild, slightly sweet flavor that is often described as more delicate than beef. The meat is tender, juicy, and can be enhanced with various seasonings and sauces.

Ingredients

Veal

Tender meat from young cattle, typically light in color and mild in flavor.

Seasoning

Includes salt, pepper, and a variety of herbs and spices used to enhance the flavor of the veal.

Butter

Often used in preparation for richness and flavor.

Wine

White or red wine is often incorporated in sauces to add depth of flavor.

Broth or Stock

Used in braising or sauces to keep the veal moist.