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Thread: Veal

  1. #1
    Ranée at Arabian Knits Guest

    Default Veal

    If you were going to get a veal butchered, how would you portion out
    the cuts? I have a few things I usually like, but I don't know if I
    should have one butchered basically like a steer or if there are things
    I should ask for differently.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  2. #2
    Bob Terwilliger Guest

    Default Re: Veal

    Ranée wrote:

    > If you were going to get a veal butchered, how would you portion out
    > the cuts? I have a few things I usually like, but I don't know if I
    > should have one butchered basically like a steer or if there are things
    > I should ask for differently.


    Veal butchery is simpler than steer butchery because of the smaller size of
    the animal. There's a pretty good (and simple) diagram at
    http://chestofbooks.com/food/science...ood-Value.html

    http://preview.tinyurl.com/3ftezet

    Bob




  3. #3
    Giusi Guest

    Default Re: Veal


    "Ranée at Arabian Knits" <[email protected]> ha scritto nel messaggio
    > If you were going to get a veal butchered, how would you portion out >
    > the cuts? I have a few things I usually like, but I don't know if I
    > should have one butchered basically like a steer or if there are things >
    > I should ask for differently.


    From my POV large veal roast pieces aren't very interesting, so I would have
    them cut into cutlets instead. The breast is great either as is or boned
    and rolled which I call pancetta di vitello. There should be two on each
    veal and so one of my specialties can be made from one veal. It's called
    vitello ripiene di vitello or veal stuffed with veal.
    Cutlets from all parts lend themselves to variously flavored recipes from
    just about every culture I know other than Hindu. They are tender, quick to
    cook and fall in with every kind of seasoning, very luxurious IMO. I hadn't
    cooked with veal all that much in the US because of its rarity as compared
    to beef and its price, and then there was the whole controversy about white
    veal. White veal is unlawful in Europe, so I have begun using veal
    extensively and it's really fun to cook with.



  4. #4
    Boron Elgar Guest

    Default Re: Veal

    On Sat, 30 Apr 2011 22:20:46 -0700, Ranée at Arabian Knits
    <[email protected]> wrote:

    > If you were going to get a veal butchered, how would you portion out
    >the cuts? I have a few things I usually like, but I don't know if I
    >should have one butchered basically like a steer or if there are things
    >I should ask for differently.
    >
    >Regards,
    >Ranee @ Arabian Knits
    >
    >"She seeks wool and flax, and works with willing hands." Prov 31:13
    >
    >http://arabianknits.blogspot.com/


    I have used veal with pretty much the same cuts as I have beef, in
    chops, shoulder roasts, ribs, etc. You can also do a leg roast,
    though, and get gets cuts you can use for scaloppini.

    Stuffed breast of veal is a favorite here and something I cannot
    duplicate with beef.

    Basically, then, if you are using an experienced veal butcher, you
    should be in safe hands. The scaloppini you'd have to do yourself,
    afterwards, from the leg.

    Boron

  5. #5
    spamtrap1888 Guest

    Default Re: Veal

    On May 1, 5:19*am, Boron Elgar <boron_el...@hotmail.com> wrote:
    > On Sat, 30 Apr 2011 22:20:46 -0700, Ranée at Arabian Knits
    >
    > <arabiankn...@gmail.com> wrote:
    > > * If you were going to get a veal butchered, how would you portion out
    > >the cuts? *I have a few things I usually like, but I don't know if I
    > >should have one butchered basically like a steer or if there are things
    > >I should ask for differently.

    >
    > >Regards,
    > >Ranee @ Arabian Knits

    >
    > >"She seeks wool and flax, and works with willing hands." Prov 31:13

    >
    > >http://arabianknits.blogspot.com/

    >
    > I have used veal with pretty much the same cuts as I have beef, in
    > chops, shoulder roasts, ribs, etc. You can also do a leg roast,
    > though, and get gets cuts you can use for scaloppini.
    >
    > Stuffed breast of veal is a favorite here and something I cannot
    > duplicate with beef.
    >
    > Basically, then, if you are using an experienced veal butcher, you
    > should be in safe hands. The scaloppini you'd have to do yourself,
    > afterwards, from the leg.
    >


    Don't forget osso bucco.


  6. #6
    Ranée at Arabian Knits Guest

    Default Re: Veal

    In article <[email protected]>,
    "Giusi" <[email protected]> wrote:

    > "Ranée at Arabian Knits" <[email protected]> ha scritto nel messaggio
    > > If you were going to get a veal butchered, how would you portion out >
    > > the cuts? I have a few things I usually like, but I don't know if I
    > > should have one butchered basically like a steer or if there are things >
    > > I should ask for differently.

    >
    > From my POV large veal roast pieces aren't very interesting, so I would have
    > them cut into cutlets instead. The breast is great either as is or boned
    > and rolled which I call pancetta di vitello. There should be two on each
    > veal and so one of my specialties can be made from one veal. It's called
    > vitello ripiene di vitello or veal stuffed with veal.
    > Cutlets from all parts lend themselves to variously flavored recipes from
    > just about every culture I know other than Hindu. They are tender, quick to
    > cook and fall in with every kind of seasoning, very luxurious IMO.


    This is kind of what I was thinking. I wanted the breast, boned and
    rolled, chops, neck bones, shanks, shin bones, etc, for stews and soups,
    cutlets and ground veal. I thought of perhaps getting the veal shoulder
    as a roast cut, as well. Does anyone know if the tenderloin is worth
    getting as is, or is it better as cutlets or ground up?

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  7. #7
    Ranée at Arabian Knits Guest

    Default Re: Veal

    In article <[email protected]>,
    Boron Elgar <[email protected]> wrote:

    > I have used veal with pretty much the same cuts as I have beef, in
    > chops, shoulder roasts, ribs, etc. You can also do a leg roast,
    > though, and get gets cuts you can use for scaloppini.
    >
    > Stuffed breast of veal is a favorite here and something I cannot
    > duplicate with beef.
    >
    > Basically, then, if you are using an experienced veal butcher, you
    > should be in safe hands. The scaloppini you'd have to do yourself,
    > afterwards, from the leg.


    Thank you. I was interested in the breast, rib chops, shoulder
    roasts, neck/shank/shin bones and cutlets. Do you think even an
    experienced butcher wouldn't be able to make the slices for scallopini?

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  8. #8
    Boron Elgar Guest

    Default Re: Veal

    On Sun, 01 May 2011 15:11:11 -0700, Ranée at Arabian Knits
    <[email protected]> wrote:

    >In article <[email protected]>,
    > Boron Elgar <[email protected]> wrote:
    >
    >> I have used veal with pretty much the same cuts as I have beef, in
    >> chops, shoulder roasts, ribs, etc. You can also do a leg roast,
    >> though, and get gets cuts you can use for scaloppini.
    >>
    >> Stuffed breast of veal is a favorite here and something I cannot
    >> duplicate with beef.
    >>
    >> Basically, then, if you are using an experienced veal butcher, you
    >> should be in safe hands. The scaloppini you'd have to do yourself,
    >> afterwards, from the leg.

    >
    > Thank you. I was interested in the breast, rib chops, shoulder
    >roasts, neck/shank/shin bones and cutlets. Do you think even an
    >experienced butcher wouldn't be able to make the slices for scallopini?
    >
    >Regards,
    >Ranee @ Arabian Knits
    >
    >"She seeks wool and flax, and works with willing hands." Prov 31:13
    >
    >http://arabianknits.blogspot.com/


    He may. I have never had frozen scaloppini, but in thinking about it,
    it should freeze as well as any other cut of meat.


    If you want a treat out of it, you can get a crown roast or rack of
    veal. I've only had it once, but wow...

    Boron

  9. #9
    isw Guest

    Default Re: Veal

    In article
    <[email protected]>,
    Ranée at Arabian Knits <[email protected]> wrote:

    > If you were going to get a veal butchered, how would you portion out
    > the cuts?


    <Pedantic mode on>

    It isn't "veal" until *after* it's butchered.

    <pedantic mode off>

    Isaac

  10. #10
    spamtrap1888 Guest

    Default Re: Veal

    On May 1, 8:57*pm, isw <i...@witzend.com> wrote:
    > In article
    > <arabianknits-38A685.22203130042...@news.eternal-september.org>,
    > *Ranée at Arabian Knits <arabiankn...@gmail.com> wrote:
    >
    > > * *If you were going to get a veal butchered, how would you portionout
    > > the cuts?

    >
    > <Pedantic mode on>
    >
    > It isn't "veal" until *after* it's butchered.
    >
    > <pedantic mode off>
    >
    > Isaac


    Right. But "vealer" would be correct.

  11. #11
    Giusi Guest

    Default Re: Veal


    "Ranée at Arabian Knits" <[email protected]> ha scritto nel messaggio
    > "Giusi" wrote:


    > This is kind of what I was thinking. I wanted the breast, boned and
    > rolled, chops, neck bones, shanks, shin bones, etc, for stews and soups,
    > cutlets and ground veal. I thought of perhaps getting the veal shoulder
    > as a roast cut, as well. Does anyone know if the tenderloin is worth
    > getting as is, or is it better as cutlets or ground up?


    It depends on the size, I think, but is generally too small to be cooked
    successfully alone. The shoulder can be very difficult to carve, so if you
    do want a roast, have it boned. As I said, I have been disappointed with
    roast veal, although a pot roasted veal is used for veal tonnato which I
    love.



  12. #12
    Giusi Guest

    Default Re: Veal


    "Ranée at Arabian Knits" ha scritto nel messaggio> This is kind of what I
    was thinking. I wanted the breast, boned and
    > rolled, chops, neck bones, shanks, shin bones, etc, for stews and soups,
    > cutlets and ground veal.


    Don't forget osso bucco as someone pointed out. It costs the earth
    nowadays. It's just slices about 1.5 inches thick of the leg/shanks, bone
    in. Makes a memorable dish.



  13. #13
    Ranée at Arabian Knits Guest

    Default Re: Veal

    In article <isw-4187BD.20570701052011@[216.168.3.50]>,
    isw <[email protected]> wrote:

    > In article
    > <[email protected]>,
    > Ranée at Arabian Knits <[email protected]> wrote:
    >
    > > If you were going to get a veal butchered, how would you portion out
    > > the cuts?

    >
    > <Pedantic mode on>
    >
    > It isn't "veal" until *after* it's butchered.
    >
    > <pedantic mode off>
    >
    > Isaac


    Thank you for your helpful reply.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

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