Veil what kind of meat

Delicate, white-pinkish, tender flesh. In fact, the whiter the veal, the more it is prized. What is veal? It is the meat of a baby cow, a calf that has been starved to death so that the meat is pale pink, almost white. The veal calf industry is among the worst of all the kinds of intensive animal agriculture. It is a fate worse than death. Before you eat veal, think about the tortured, beaten, blinded and bound calf its come from.

You do know that you are eating a calf, a baby separated from its mother immediately after birth? The newborns are taken to veal sheds and placed in tight crates which do not allow them to move even slightly.

They will be kept in these crates, 22 inches wide and 54 inches long, for four months till they are ready for slaughter — or until they die — whichever comes first. These crates are smaller than the trunks of even the smallest car. What is this special diet? Veal chops are bone-in, meaty, and thick—they're great for broiling, roasting, or grilling.

You have two choices: rib chops , from the loin, and porterhouse chops , from the rack. That porterhouse chop will cost you less—about a third of the price of a Frenched trimmed rib chop.

They key for cooking these finger-licking cuts is to hit medium-rare. If you cook them to well-done the meat will be dry. To avoid an overdone chop, get the heat really cranking. It will form a gorgeous crust on the exterior, quickly, before the inside overcooks. Veal cutlets are thin, boneless portions of meat taken from the leg of the animal. Avoid cutlets from the shoulder , which contain too much sinew and connective tissue to be tender.

Treat veal cutlets how you would any other thin, breaded cutlet like chicken breast or pork. Season well and use a three-step breading process flour, egg, then breadcrumbs. LaFrieda is partial to veal Milanese, made with a cutlet instead of the showier chop. Because leg cutlets are pure protein—no fat, no sinew—they can be costlier. Veal cattle are raised in groups with other veal cattle of a similar size and age.

They are housed in well-ventilated barns, and are bedded with straw or wood shavings so they stay clean, dry, and comfortable. Research is ongoing into many aspects of veal production, especially health and welfare of the animals. Veal in general is easy to digest and low in cholesterol.

The Netherlands Nutrition Centre advises: veal is rich in vitamins and minerals, such as vitamin B1, vitamin D, proteins and iron. Veal is a lean meat, low in sodium and it forms part of the Food Pyramid. Click here for more information about veal.

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