Veal, youve come a long way, baby. In the early 2000s, veal had a bad name because of how the animals that were used to make it—usually young male cattle—were treated before they were killed. In the past, when things were worse, the calves were kept in tiny cages where they couldn’t move. Their short lives were full of pain and suffering before they were sent to the slaughterhouse.
But veal has been making a comeback over the last few decades. It is now okay to eat even though it is bad for you and hurts animals. The American Veal Association says that veal cattle are no longer confined to small pens. Instead, they can now lie down, move around, and interact with other animals in group pens. You should not believe that baby calves are abused. This is one of the biggest lies about veal.
But that doesnt mean that veal is like any other cattle cut. Veals unique nature can make it tricky when it comes to prepping and serving. After doing some research online and talking to a number of veal organizations, here are 12 tips that will help you get the best veal possible.
Veal is a delicate meat that’s open to much debate when it comes to texture. Many folks argue good veal should be tender and melt-in-your-mouth while others don’t mind a little chew. So what gives – is veal really supposed to be chewy or not? We’re settling the score once and for all!
What is Veal?
First things first – let’s cover the basics. Veal comes from young calves that are raised specifically for meat production. Male dairy calves are most commonly used since they’re not needed for milk production like females.
Veal calves are fed a milk-based diet and harvested for meat at 16-18 weeks old. Since the animals are so young the meat is pale pink and has very little fat marbling. The tender age of veal calves results in finer muscle fibers and a more delicate texture compared to beef from older cattle.
The Different Types of Veal
There are a few main types of veal available in groceries and restaurants:
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Bob veal comes from calves that are only a few days to one month old. It’s considered the most premium (and expensive) type of veal.
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Formula-fed veal comes from calves that are 4-6 months old. They’re fed a nutritionally balanced milk formula diet.
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Grain-fed veal comes from calves that are 4-6 months old. They’re fed a diet of milk, hay, and grains.
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Pasture-raised veal comes from calves allowed access to open pasture and their mother’s milk in addition to grain They’re 4-12 months old at harvest.
The age of the calf and diet affect the flavor, fat content, and texture. Bob veal is extremely tender, while formula-fed veal has a fine, smooth texture. Grain-fed veal has slightly more flavor and chew, and pasture-raised is lean with a robust beef-like taste.
Should Veal be Tender and Juicy or Chewy?
There’s debate around whether veal should be melt-in-your-mouth tender or have a bit of chew. Here are two schools of thought:
Tender and Juicy Veal is Best
Many chefs and food critics consider properly prepared veal to be tender and juicy with a buttery smooth texture. They argue:
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Veal comes from very young, milk-fed calves so the meat should be exceptionally tender.
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Aging, marinating, slicing across the grain, and slow wet-cooking methods like braising break down the thin collagen fibers.
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Overcooking makes veal tough so chewy veal is poorly made. Good veal should be velvety soft.
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If veal has a distinct chew or bite to it, the calf may have been older or the cooking method wasn’t right.
A Bit of Chew is Acceptable
Other experts think properly cooked veal can retain a slight pleasant chew while still being tender. They argue:
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Grain-fed and pasture-raised veal has slightly higher muscle density than formula-fed veal, so more chew is natural.
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Skilled cooking brings out veal’s delicate flavor without overtenderizing the meat into mush.
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A subtle bite and springy texture is preferable to ultrasoft veal for some tasters.
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As long as velvety interior veal isn’t rubbery, a hint of toothsome texture is an acceptable matter of personal taste.
Cooking Methods that Produce Tender Veal
Certain cooking techniques help bring out veal’s tenderness:
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Cutting across the grain – Slicing veal across the muscle grain shortens the fiber length so meat seems more tender.
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Marinating – Marinades with acids like wine, lemon juice, or vinegar gently break down collagen.
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Braising and stewing – Slow, moist heat transforms collagen into gelatin, ensuring tender veal.
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Grilling quickly over high heat – Searing exterior without overcooking interior keeps veal juicy.
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Not overcooking – Veal dries out and toughens up when cooked too long. Use a meat thermometer to avoid overcooking.
Cooking Methods that Might Make Veal Chewy
On the flip side, a few cooking methods can contribute to chewy veal texture:
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Cutting with the grain – Slices cut along the length of muscle fibers are longer and chewier.
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Overcooking – Extended cooking dries out juices and toughens proteins.
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Grilling or pan frying too long – The exterior can get tough while the inside cooks.
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Insufficient marinating – Quick marinades don’t adequately tenderize veal.
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Not letting roasts rest – Juices don’t reabsorb back into the meat, causing dryness.
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Cooking older, grain-fed veal quickly – Doesn’t allow time for collagen breakdown.
Tips for Achieving Tender, Juicy Veal
Follow these tips for melt-in-your-mouth veal texture:
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Choose younger bob veal or formula-fed veal cuts like loin or rib chops for max tenderness.
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Marinate chops, cutlets, etc in an acidic liquid for 1-2 hours before cooking.
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Braise roasts and shanks low and slow in flavorful liquid for ultimate tenderness.
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Grill steaks over high direct heat only 2-4 minutes per side to sear while keeping interior juicy.
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Slice across the grain of cooked cuts for shorter muscle fibers.
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Allow roasts and larger cuts to rest 10 minutes before slicing to reabsorb juices.
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Use a meat thermometer to avoid overcooking – veal is done between 140-160°F.
When Slightly Chewy Veal May be Acceptable
There are instances where a subtle chewy texture may be enjoyed:
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Veal scallopini or cutlets pounded thin so any chew is barely perceptible.
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Naturally tender osso buco shanks braised for hours into succulent, falling-off-the-bone meat.
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Grain-fed veal roasted medium-rare to medium so collagen doesn’t completely break down.
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Grilled bone-in veal chops with a hint of springy bite contrasting rich, juicy meat near the bone.
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Individual preference for a little toothsome texture over ultrasoft veal.
The Consensus on Veal Texture
The verdict on veal texture ultimately depends on the diner’s personal taste and the style of preparation. Properly raised, prepared, and cooked veal should be fork-tender and velvety smooth without ever being rubbery. However, a subtle, pleasant chew is acceptable, especially with certain cooking methods or individual preferences. Veal of any texture can be delicious when made with care to perfectly suit the dish. With the right techniques, you can achieve whichever smooth, tender, or chewy veal texture your heart desires.
Use the right oils and fats to sear veal
It’s pretty common to use fats and oils to cook veal, but you should be careful about which oils you use. For one thing, you should never use unrefined oils for cooking any kind of steak. Unrefined oils are those that havent been processed to remove impurities. That means the oils will not work well at high temperatures, making the meat taste bad or look burnt. Along the same lines, dont use butter or extra virgin olive oil. Olive and walnut oils, on the other hand, are great for frying veal and giving your cuts a light flavor.
Instead of oils, you can try using fat. To get that seared look and feel, fats with a high smoke point, like lard or tallow, are great places to start. Especially tallow is a good choice. Beef tallow comes from cows, so it makes sense that cooking other cattle cutlets with it is the best thing to do with it.
Don’t cook veal straight from the fridge
It makes sense to plan ahead for any meal, but for meat dishes, you’ll need extra time to make sure the meat is properly thawed to stop bacteria from growing and contaminating the food. When defrosting meat, one of the worst things people do is leave the cut on the counter to thaw on its own, which allows bacteria to grow and make the meat go bad. Another big mistake you’re making with steak is cooking veal straight from the fridge. This can change the taste and texture of the meat.
For veal, the USDA recommends cooking freshly refrigerated ground veal in 1 to 2 days, with other cuts keeping up to 5 days, tops. If prepping your meal from frozen veal, thaw your meat in the refrigerator, in cold water, or zapping it in the microwave. If using the fridge, it takes about 4-7 hours to thaw out a large roast and up to 12 hours for thick ribs and shoulder chops. A faster way to thaw is to submerge the entire package in cold water, while changing the water every 30 minutes. A 2-pound roast can take up to an hour to thaw out while heavier cuts might require up to 3 hours. If you thaw out the entire package, its best to cook the whole thing. Re-freezing veal can lead to bacterial growth and also detract the flavor.
Anthony Bourdain on the worst mistake when cooking steak
FAQ
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