Cut School T H E G U I D E

Cut School
T H E
F O O D S E R V I C E
G U I D E
T O
V E A L
THE MEAT FOR MODERN TASTES
To diners, veal symbolizes the epitome of refinement and taste.
A menu featuring veal is a sure sign that a special dining
experience is in store.
Once considered solely the reserve of classic Continental cuisine,
veal can now be found across the spectrum of contemporary
culinary arts. A strategic choice for both casual and fine dining
menus, veal is compatible with a wide range of ingredients, has
a lean nutritional profile and is cost effective. More chefs are
showcasing veal in an array of exciting entrees, salads and
appetizers. Depending on the cut and preparation, veal can be
light yet hearty, and it’s always nutritious and flavorful. Veal’s
uncommon versatility opens the way for creative opportunities
that accommodate the imagination of the chef.
This guide is designed to help develop an understanding of veal
production, teach creative uses of veal from some of America’s
most renowned chefs, and show how to profitably integrate veal
into menus.
1
Development of the Special-Fed
Veal Industry
Veal production in the United States is tied to the dairy industry. Consequently, veal
calves are primarily raised in major dairy production states. To remain efficient milk
producers, dairy cows must give birth once a year. Female calves, or heifers, are
raised to give milk. The male calves, or bulls, are marketed to veal farmers
for veal production.
VEAL FACTS
Veal as we know it today has its origins in Europe. In the 1950s, U.S. dairy
farmers produced large surpluses of skim milk, a by-product of butter and
• Recent industry studies have
indicated that almost 50% of today’s
consumers eat veal.
cheese processing, which was sold inexpensively to veal
• Consumption of veal is concentrated
in the Northeast, Midwest,
Southeast and West Coast.
a staple of a veal calf's diet. Dutch veal producers found that
• Most veal is raised in the Northeast
(Pennsylvania and New York) and the
Midwest (Ohio, Indiana, Michigan
and Wisconsin).
• In 2008, according to the USDA, 155
million pounds of veal were produced.
• Most veal consumers in foodservice
are adults, over 25, four member
households with incomes of more
than $50,000
producers in the Netherlands. Like all young animals, milk is
feeding their veal calves a diet of skim milk, whey and
fat led to increased weights and an improved
quality of veal.
As veal quality improved, demand for milk-fed
veal increased in Europe and spread to the
U.S. Over time, the processes used for
manufacturing feed advanced, along with
veal raising practices. Now, veal calves raised
on feed made of reconstituted or liquid whey are known as
"special-fed" veal. The final product has unique qualities that include a lightpink color and subtle flavor. Special-fed veal is the most popular type of veal used
in casual theme and upscale foodservice operations.
Veal Production: Humane and Healthy
Modern veal farms are family-run operations that provide a safe, clean and healthy
environment designed to produce the high-quality meat product in an ethical,
humane manner. Veal farmers, also called veal producers, know that a clean
environment, along with nutritious feed and tender-loving care will produce healthy
animals. In turn those animals produce a better food product.
Veal housing is designed to keep calves safe, healthy and comfortable. There are
two predominate ways in which veal calves are raised. Each is designed with the
welfare of the calf in mind but the two methods are different in many respects.
In the traditional method of raising veal calves, each animal is housed individually.
This type of housing allows animals to receive their own feed, individual care, and
socialization between animals.
2
A second and a relatively new method of raising veal calves is called group
housing. This new style of barn consists of corrals suitable to hold 6 to 10 veal
calves. Many feel that this method more consistently replicates the type of
environment for livestock and permits the complete socialization between animals.
In either case, both are sanctioned by the USDA. Calves are well cared for and
monitored on a twice daily basis.
Veal farmers also take advantage of modern technology and state-ofthe-art tools and equipment to help provide a safe environment for
calves and protect the natural environment as well. Veal
farmers closely monitor barn climate by using computerized
ventilation and heating systems that help provide a comfortable
environment both winter and summer. Modern ventilation
systems allow fresh air to be circulated into the building. In
addition, most buildings are equipped with a back-up energy
source to power feed mixing equipment, ventilation and heating
in case of a power outage. Veal farmers also use a complete waste
management system that not only maintains good animal health, but also
prevents degradation of water, soil, and air quality, and protects public health and
the environment.
Classes of Veal
Today, the United States produces over 150+ million pounds of veal annually. There
are essentially three veal types; each is determined by the way calves are raised
and fed, and are categorized by the color and texture of the meat.
Special-Fed Veal calves are fed a nutritionally complete milk supplement until
they are ready to be marketed at 18 to 20 weeks of age and typically weigh up to
500 pounds. The meat is ivory or creamy pink, with a firm, fine and velvety
texture. Approximately 70% of the veal consumed in the U.S. is special-fed
veal. This is the veal industry's premium product.
Bob Veal calves are fed milk. They usually weigh less than 150 pounds
and are approximately three weeks old when marketed. The meat has a
light-pink color and a soft texture.
Grain-Fed Veal calves are initially fed milk, and later will receive a diet
of grain, hay and nutrition formulas. The meat tends to be more red in
color and may exhibit additional marbling and visible fat. Grain-fed
veal calves are usually marketed at 5 to 6 months of age and
weigh from 450 to 600 pounds.
3
Veal Inspection and
and Grading
Grading
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In addition to inspection before processing and
Factors influencing veal demand
in the foodservice industry:
• Veal is served in 32% of commercial
foodservice operations.
• Menuing of veal is highest within the
fine dining restaurant segment (61%),
followed by the casual/theme segment
(34%), and is lowest in fast food (4%).
• In 1996, 29 restaurant chains featured
veal on their menus.
• Veal is commonly featured on banquet
menus.
• The most common veal cuts in the
foodservice channel are leg cutlets,
rib/loin chops and osso buco.
• More chefs are creating dishes with
economic cuts like veal breast and
ground veal.
In additionfortoviolative
sampling
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residues,
before veal
processing
carcasses
andcan be
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the tenderness and palatability of the meat.
There are five quality grades for veal. The grades in
There from
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as
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the highest
to lowest quality are as
follows:
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follows:
U.S.
Prime,
U.S. Choice,
U.S.
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U.S.
Standard
and U.S. Utility. More than
U.S. Good,
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practices.
results from modern veal production practices.
• With the rise in popularity of the
steakhouse segment, cuts like veal loin
chops (T-bones) and veal rib chops are
being re-discovered by diners.
4
Food Safety Practices for Veal Storage
Veal packers take great precautions to ensure fresh veal reaches food preparers as
a safe product. Improper handling and preparation are the primary causes of
foodborne illness at foodservice and in homes. Overall, 43% of the reported
outbreaks of bacterial foodborne illness result from improper holding temperatures.
Twenty percent result from inadequate cooking.* Veal should be stored in the
cooler immediately upon receipt or frozen for longer term storage.
When storing veal, keep these guidelines in mind:
Date each package of veal in order to keep track of how long the veal has been
in storage. Practice FIFO, first in, first out.
Refrigerate fresh meat at a maximum temperature
of 35°F. Fresh veal may be wrapped and stored in
the cooler 1 to 2 days.
Freeze veal at a temperature of 0°F or below. If
kept frozen, store veal in its vacuum-package, or
wrap in moisture/vapor-proof paper. Freeze veal
roasts or chops no longer than 6 to 9 months.
Defrost veal roasts 8 to 12 hours per pound in the
cooler; frozen veal chops 4 to 7 hours in the cooler.
Vacuum-packed veal allows chefs to store fresh veal longer without
freezing. This eliminates the need for defrosting and can be helpful in maintaining
inventory. It is best to use vacuum-packed veal within two weeks. Once the
package is opened, the meat must be allowed to air in order for it to regain its
bloom. At this point, vacuum-packed veal must be treated as fresh veal and used
between 1 to 2 days.
Leftover cooked veal such as chops and roasts can be used in stews or soups the
next day. Veal should be wrapped in plastic or vapor-proof paper and refrigerated.
* Centers for Disease Control, 1990.
Figures do not differentiate cases resulting from improper storage handling at foodservice or in homes.
5
“I have a full butcher shop, so I buy
whole sides of veal. I use everything…
It cuts my costs considerably.”
Daniel Bruce, Executive Chef
Rowes Wharf, Boston
Rack
Hotel Rack | IMPS/NAMP 306, 306A, 306B, 306C, 306D, 306E
Rib Chops | IMPS/NAMP 1306, 1306A 1306B, 1306C, 1306D, 1306E
Ribeye, Boneless | IMPS/NAMP 307
Chuck (Shoulder)
Loin
Chuck, Bone-in | IMPS/NAMP 308, 309
Chuck, Boneless | IMPS/NAMP 309B, 309D, 309G, 310,
Loins | IMPS/NAMP 331, 332
Loins, Boneless | IMPS/NAMP 344, 344A
Loin, Short Tenderloin | IMPS/NAMP 347
Loin Chops | IMPS/NAMP 1332
310A, 310B, 310C, 311
Shoulder Arm or Blade Chops | IMPS/NAMP 1309, 1309A
CHUCK
RACK
LOIN
LEG
Breast,
Foreshank
Other Portion Control Cuts
Veal Cubed Steak | IMPS/NAMP 1300, 1301
Ground Veal | IMPS/NAMP 396, 1396
Veal for Stewing, Kabobs | IMPS/NAMP
BREAST
395, 395A
Foreshank | IMPS/NAMP 312
Breast | IMPS/NAMP 313, 314
Short Ribs | IMPS/NAMP 323
Osso Buco, Foreshank | IMPS/NAMP 1312
Brisket*
Flank*
Leg
refers to the
Institutional Meat
Purchase
Specifications.
Foresaddle includes:
Rack, Chuck,
Breast and
Foreshank.
*Cut not specified
in NAMP, but
available through
suppliers.
Hindsaddle includes:
Loin and Leg.
IMPS
Bone-in | IMPS/NAMP 334
Boneless, Roast-ready | IMPS/NAMP 335, 336
Hindshank | IMPS/NAMP 337
Osso Buco, Hindshank | IMPS/NAMP 1337
Butt Tenderloin | IMPS/NAMP 346, 346A
Top Round | IMPS/NAMP 349, 349A
Sirloin, Cap Off, Tri-tip On | IMPS/NAMP 352
Leg TBS, 3 or 4 parts | IMPS/NAMP 363, 363A, 363B
Cutlets | IMPS/NAMP 1336, 1349A
CUTS OF VEAL
Veal can be ordered as a whole carcass, foresaddle, hindsaddle,
hindquarter or forequarter, before it is further divided into primal
cuts, subprimal cuts and portion control cuts. Depending on skill
level, equipment, labor and food cost requirements, chefs can fashion
these cuts themselves or purchase them prefabricated. When
purchasing cuts, always refer to the North American Meat
Processor’s Association (NAMP) Meat Buyer’s Guide. NAMP ordering
numbers are shown on the facing page. To purchase a copy of the
Meat Buyer’s Guide, call 1-732-240-5330 or 1-800-832-0617 or
e-mail: [email protected] or shoponline: http://shop.namp.com
Primal Cuts Veal carcasses and sides are separated into four major cuts called
primals. They are the LEG, LOIN, RACK, and CHUCK.
Subprimal Cuts Smaller, further fabricated cuts, called subprimals,
are cut from the four primal cuts, as shown on the facing page.
Portion Control Cuts Portion control cuts are cut from primal or
subprimal cuts to specified weights or thickness for
individual servings.
7
Eat Smart, Eat Well
More diners are becoming aware of the relationship between a well-balanced diet
and good health. They want to eat smart, without sacrificing the pleasure of eating well.
Diners are demanding satisfying, nutrition-wise menu choices; lean meats, including veal,
fulfill those requirements. A staple of a well-balanced diet, lean meat fits within the
Dietary Guidelines recommended by the U.S. Department of Agriculture (USDA), American
Heart Association (AHA) and The American Dietetic Association (ADA).
Lean meat is a sound choice when featured center-of-the-plate or used to increase the
nutritional profile and taste of menu items such as salads, soups and pasta dishes. Veal
compares favorably with poultry, fish, seafood, and lean cuts of beef, pork and lamb.
N U T R I E N TS
IN VEAL
Center-of the-Plate-Comparison
Veal is a complete,
nutrient dense food that
provides high percentages
of essential vitamins and
minerals. The chart below
is a profile of veal’s
nutrient content for a 3 oz.,
cooked, trimmed serving.
Percentages of the
recommended dietary
intake are based on a
2,000 calorie diet.*
%RDI
Calories
166
8%
Total Fat
5.6g
8%
Cholesterol 100mg
33%
Sodium
76 mg
2%
Protein
27 g
60%
Iron
1.0 mg
6%
Zinc
4.3 mg
29%
Thiamin
0.05 mg
3%
Niacin
7.2 mg
36%
B-12
1.4 mcg
23%
B-6
0.28mg
14%
*(composite of all retail cuts)
Protein Source
Calories Saturated Total Cholesterol
(All values are based on ~3 oz trimmed = 85 g portion sizes)
(Kcal)
Fat (g)
Fat (g)
(mg)
Veal
Cutlet, leg, cooked, roasted
Loin, cooked, braised
Rib, cooked, roasted
Breast, whole, boneless, cooked, braised
Shank (fore and hind), cooked, braised
136
192
150
185
150
1.6
2.2
1.8
3.2
1.0
4.0
7.8
6.3
8.3
3.7
88
106
98
99
107
Chicken
Breast (broilers or fryers), meat only, cooked, roasted
Thigh (broilers or fryers), meat only, cooked, roasted
142
178
0.9
2.6
3.1
9.2
73
81
Turkey
Turkey, all classes, light meat, cooked, roasted
133
0.9
2.7
59
Fish
Salmon, sockeye, cooked, dry heat
Swordfish, cooked, dry heat
Shrimp, mixed species, cooked, moist heat
Lobster, Northern, cooked, moist heat
184
132
84
83
1.6
1.2
0.2
0.1
9.3
4.4
0.9
0.5
74
43
166
61
Beef
Eye round, trimmed to 1/4” fat, all grades, cooked, roasted
Top sirloin, trimmed to 1/4” fat, all grades, cooked, broiled
Tenderloin, trimmed to 1/4” fat, all grades, cooked, broiled
143
166
179
1.5
2.4
3.2
4.2
6.1
8.5
59
76
71
Pork
Tenderloin, cooked, roasted
Rib chop, cooked, broiled
139
186
1.4
2.9
4.1
8.3
67
69
Lamb
Leg, shank, half, trimmed to 1/4” fat, choice, cooked, roasted
Rack (rib), trimmed to 1/4” fat, choice, cooked, roasted
153
197
2.0
4.0
5.7
11.3
74
75
8
Veal Cooking Methods
Cooking Methods
To achieve the ultimate in tenderness
and taste of cuts such as roasts, rib
chops, loin chops, cutlets, and ground
veal, the following dry cooking
methods are recommended.
Place veal in a broiler. Position thicker cuts
towards the front of the broiler, where it is
cooler. Turn veal and continue cooking to
the desired degree of doneness.
Grilling
Roasting
Roasting is for tender cuts such as the rib
rack, loin, leg and boneless shoulder roast.
Before roasting, meat can be rubbed with
seasoning. Sear meat to form a brown
crust, if desired. To roast, place meat fat
side up on a rack in an open roasting pan.
Roast until 5 to 10 degrees below desired
doneness. Let the roast stand 15 to 20
minutes. Temperature will continue to rise
5 to 10 degrees to reach desired doneness
and roast will be easier to carve.
Broiling
In broiling, meat is exposed directly to the
heat source. Broiling is best for thinner
cuts, like chops, steaks, and kabobs. The
key to broiling is to match the rate at which
the outside of the meat browns with the
temperature inside of the meat. Seasoning
can be added before or after broiling.
Grilling adds rich flavor by browning the
meat directly over the heat source. As in
broiling, grilling also allows fat to run
away from the meat, reducing the overall
fat content. Veal chops, medallions,
kabobs and ground veal patties are the
best cuts for grilling.
Position thicker cuts away from flames so
that the outside is browned while the inside
is cooked through. Turn veal and continue
cooking to the desired degree of doneness.
Sautéing
Sautéing is a quick-cooking method ideal
for thinner veal cuts. These include
cutlets, cubed steaks, ground veal or veal
cut into strips.
Stir-frying
Stir-frying is an excellent way to quickly
cook uniform pieces of veal with
vegetables and other ingredients.
Moist Heat Cooking Methods
Veal cuts that respond best to moist
heat cooking include veal for stew,
and those cuts from the shoulder, leg,
shank, or breast.
Braising uses less water than stewing.
Veal osso buco is usually braised. Cook
until fork tender. Use the liquid from
braising for a sauce.
Braising
Slowly cooking in a closed container with
a small amount of water is called braising.
Stewing
In stewing, smaller pieces of meat are
covered completely by liquid, cooked slowly
in a closed container until fork tender.
9
“The key to veal is
to not overcook.
Better to err
undercooking than
overcooking.”
Chef Rayment,
former Executive
Chef Ritz-Carlton
Dining Room,
Boston
Techniques
Matching Veal Cuts to Cooking Methods
Veal reaches its full potential when the proper cooking methods are used. Tender cuts flourish with dry heat cooking,
such as roasting, broiling, grilling or stir frying. Less tender cuts need moist heat cooking, such as braising or stewing.
The following is intended as a guide to help in preparing veal to its utmost taste and tenderness potential.
Highly recommended
Dry Heat
Moist Heat
Alternate, may need further fabrication
* Marinate or tenderize
Veal Cuts
Rack
ROAST
BROIL
Hotel Rack
IMPS/NAMP 306, 306A
Hotel Rack, Chop-Ready
IMPS/NAMP 306B, 306C, 306D, 306E
F
O
R
E
S
A
D
D
L
E
Rib Chops IMPS/NAMP 1306,
1306A,1306B,1306C,1306D,1306E
Rack, Ribeye, Boneless
IMPS/NAMP 307
Chuck
Chuck, Bone-In
IMPS/NAMP 308, 309
Shoulder, Arm or Blade Chops*
IMPS/NAMP 1309, 1309A
Chuck, Boneless IMPS/NAMP 309B,
309D, 309G, 310, 310A, 310B, 310C, 311
Breast,
Foreshank/Osso Buco
Foreshank IMPS/NAMP 312, 1312
Breast
IMPS/NAMP 313, 314
Short Ribs
IMPS/NAMP 323
Loin
Loins
IMPS/NAMP 331, 332
Loins, Boneless
IMPS/NAMP 344, 344A
Loins, Short Tenderloin
IMPS/NAMP 347
H
I
N
D
S
A
D
D
L
E
Loin Chops
IMPS/NAMP 1332
Leg
Leg, Bone-In
IMPS/NAMP 334
Leg, Boneless
IMPS/NAMP 335, 336
Hindshank/Osso Buco
IMPS/NAMP 337, 1337
Leg, Butt Tenderloin
IMPS/NAMP 346, 346A
Leg, Top Round
IMPS/NAMP 349, 349A
Leg, Sirloin, Cap Off, Tri-Tip On
IMPS/NAMP 352
Leg, Boneless, 3 or 4 Parts
IMPS/NAMP 363, 363A, 363B
Cutlets
IMPS/NAMP 1336, 1349A
Other Portion Veal for Stewing/Kabobs
Control Cuts IMPS/NAMP 395, 395A
Ground Veal
IMPS/NAMP 396
Veal Cubed Steak
IMPS/NAMP 1300, 1301
10
GRILL
SAUTÉ
STIR FRY
BRAISE
STEW
Classic Dishes
Matching Veal Cuts to Classic Veal Dishes
Classic veal dishes can be made using different cuts of veal. The choice of cut depends on cost and labor considerations.
Classic Veal Dishes
Highly recommended
Occasionally used
* Marinate or tenderize
Veal Cuts
Rack
STEWS
Blanquette
Goulash
Curry
Marengo
Paprika
CUTLETS
Wiener Schnitzel
Scallopini
Cordon Bleu
Marsala, Piccata,
Saltimbocca,
Milanese, Oscar,
Orloff, Parmesan
CHOPS
Grilled
T-bone
Stuffed
Hotel Rack
IMPS/NAMP 306, 306A
Hotel Rack, Chop-Ready
IMPS/NAMP 306B, 306C, 306D, 306E
F
O
R
E
S
A
D
D
L
E
Rib Chops IMPS/NAMP 1306,
1306A,1306B,1306C,1306D,1306E
Rack, Ribeye, Boneless
IMPS/NAMP 307
Chuck
Chuck, Bone-In
IMPS/NAMP 308, 309
Shoulder, Arm or Blade Chops*
IMPS/NAMP 1309, 1309A
Chuck, Boneless IMPS/NAMP 309B,
309D, 309G, 310, 310A, 310B, 310C, 311
Breast,
Foreshank/Osso Buco
Foreshank IMPS/NAMP 312, 1312
Breast
IMPS/NAMP 313, 314
Short Ribs
IMPS/NAMP 323
Loin
Loins
IMPS/NAMP 331, 332
Loins, Boneless
IMPS/NAMP 344, 344A
H
I
N
D
S
A
D
D
L
E
Loins, Short Tenderloin
IMPS/NAMP 347
Loin Chops
IMPS/NAMP 1332
Leg
Leg, Bone-In
IMPS/NAMP 334
Leg, Boneless
IMPS/NAMP 335, 336
Hindshank/Osso Buco
IMPS/NAMP 337, 1337
Leg, Butt Tenderloin
IMPS/NAMP 346, 346A
Leg, Top Round
IMPS/NAMP 349, 349A
Leg, Sirloin, Cap Off, Tri-Tip On
IMPS/NAMP 352
Leg, Boneless, 3 or 4 Parts
IMPS/NAMP 363, 363A, 363B
Cutlets
IMPS/NAMP 1336, 1349A
Other Portion Veal for Stewing/Kabobs
Control Cuts IMPS/NAMP 395, 395A
Ground Veal
IMPS/NAMP 396
Veal Cubed Steak
IMPS/NAMP 1300, 1301
11
ROASTS
Seasoned
ROASTS
Rolled and/
or stuffed
ROAST
Crown
SHANKS
Osso Buco
GROUND
KABOBS
Veal Terrine
Burgers
Meatballs
Meatloaf
Lasagne
Ravioli
SALADS
Seasoning and Companions
Veal’s versatility makes it exciting to prepare. Veal’s delicate flavor can
be developed in countless ways using seasonings and ingredients from
the traditional to the innovative:
• Veal chop dusted with spices, kumquat chutney, cauliflower and madeira jus
• Anise crusted veal with caramelized oyster mushrooms
• Mongolian, marinated, grilled veal chop with grilled chinese eggplant
and Thai fried rice
F L AV O R T I PS
There are a number of
techniques for flavoring
veal. The technique
chosen may depend on
the seasonings or
ingredients used.
• Pine nut and garlic chive crusted veal medallions, Thai basil mashed
potato and yin yang mustard sauce
• Rack of veal with rosemary, braised vegetables and mushroom juice
Dry Rub
Apply herbs and spices to
the outside of the meat
before roasting.
Marinate
Soak meat in a mixture of
oils, herbs and acidic
ingredients such as juices,
vinegar, or wine. Marinating
can also tenderize meat
before cooking.
Crust or Bread
Coat meat in herbs, ground
nuts or breadcrumbs.
Sauce or Glaze
Top meat with a blend
of flavors while adding
moisture.
Stuff
Fill veal with an assortment
of vegetables, herbs, nuts
and cheeses.
Veal Seasoning and Companions
Wines
& Liqueurs
Fruits
& Juices
Herbs, Spices
& Flavorings
Vegetables
Other
Ingredients
Chardonnay and
other white wines
Citrus juice
and zest
Fresh and dried
tomatoes
Prosciutto
Marsala
Blood orange
Fresh thyme,
sage, anise,
rosemary, fennel,
and basil
Madeira
Kumquat
Infused oil
Eggplant
Mushrooms,
all varieties
Cognac
Apple
Truffle oil
Squash
Capers
Vermouth
Cranberry
Wood smoke
Artichoke
Pine nuts
Brandy
Plantain
Soy sauce
Leek, shallot,
onion
Pecans
Dried apricot
Salsa verde
Potatoes
Asparagus
Peppers
Crab, lobster
Brie, goat,
and mozzarella
cheeses
Bacon, pancetta
12
Profit withVeal
Veal is an item that frequently appears on upscale menus, but many chefs may be
surprised to find how affordable and versitile veal is for use in salads, appetizers,
small plates and entrées. Today it is appearing more often on menus at casual
format restaurants.
• Veal’s upscale image generally commands a higher price point.
• Veal’s smaller portion size delivers more profits per order than other meat dishes.
• Many casual theme and upscale operators can further enhance their profits by using
less expensive cuts of veal from the chuck or breast.
Veal Cuts to Fit Any Menu
Cost Level
Product Name
IMPS/NAMP
Number
Value
Moderate
Premium
Suggested Portion
Weight Range (in ounces)
Veal Breast
313
10-15
Cubed Steak
1300
3-6
Veal for Stew
395
as specified
Ground Veal Patties
1396A
3-6
Cutlet
1336
3-6
Osso Buco
1337
8-12
Loin Chops
1332
10-16
Rib Chops
1306
8-12
Rib Chops, Frenched
1306E
8-12
13
SHORT CUTS
Looking for easy ways to
put veal on the menu?
More veal packers are
doing the work for chefs
by further fabricating cuts.
Some of the products now
available from select
packers are breaded veal
steaks, meatballs,
seasoned shoulder roasts,
cooked osso buco in
sauce, veal steaks for
sandwiches and veal
sausages. These time and
labor saving products
make it easier to add veal
to the menu.
Sources
EVEN MORE
1. All quotes attributed
to Craig Claiborne are
from Veal Cookery,
Craig Claiborne.
Harper and Row,
1978, New York.
2. On Food and Cooking,
To obtain National
Cattlemen’s Beef
Association (NCBA)
publications on veal
please call
1-800-368-3138.
For more information on
veal, check NCBA’s
websites:
www.vealfoodservice.com
www.vealmadeeasy.com
The Science and
Lore of the Kitchen,
Harold McGee.
Collier Books,
Macmillan Publishing
Company, 1984,
New York.
3. Center-of-the-Plate
Research Monitor.
RBI Foodservice
Research Center,
1995, New York.
4. Meat and Poultry
Labeling Terms, FSIS
Consumer Publications.
U.S. Department of
Agriculture, Food
Safety and Inspection
Service, November
1996, Washington,
DC 20250.
Veal information
sources used in this
guide and available
from NCBA include:
The Truth About
Veal, 1989.
Shedding Some
Light on Veal:
How to Respond to
5. All quotes attributed
to Merle Ellis are
from The Great
American Meat Book,
Merle Ellis. Knopf,
1996, New York.
6. All quotes from chefs
were gathered from
interviews in October
1997 and are
reprinted with their
permission.
7. Family Veal Farming:
A Portrait From the
Heart of America,
American Veal
Association,
Middletown, PA.
8. Veal Quality Information
Kit, American Veal
Association 1997.
9. Meat for Modern
Menus, NCBA, 1989.
14
Consumer Questions
About Veal, 1991.
Veal: A Lean Alternative,
1991. A reference guide
for dietitians and health
educators, including
recent information on
veal’s nutritional content.
Veal: Menuing the
Special Choice, 1996.
An introduction to veal
for foodservice
operators. Includes
recipes and nutritional
information about veal.
Glossary
Bob Veal
Veal calves fed milk,
usually weighing less
than 150 pounds and
approximately three
weeks old when
marketed. The meat has
a light pink color and a
soft texture.
Grading
USDA designation
that indicates quality
or yield of meat.
Grain-fed Veal
Veal calves initially fed
meat is ivory or creamy
pink, with a firm, fine
and velvety texture.
Subprimal
Smaller, further
fabricated cuts
milk and then fed a diet
fashioned from the four
of grain, hay and
primal cuts.
nutrition formulas. Meat
Veal Consumption
Conformity
Firmness and shape of
from grain-fed calves
tends to be redder in
(Per Capita)
Veal consumption is
muscles in a veal carcass.
color and has additional
currently one pound
Connective Tissue
The tissue between
and within muscles that
helps bind muscles
together and attaches
muscle to bone for
support.
marbling and often
per capita, with heavier
concentrations in the
Northeast, Midwest and
major metropolitan areas.
Food and Drug
Administration (FDA)
Monitors the use of
animal drugs by the
livestock industry and
approves all food
ingredients and
additives.
Food Safety and
Inspection Service
(FSIS)
Inspects livestock,
carcasses and
processing operations
to ensure meat safety,
wholesomeness and
accurate product
labeling.
visible fat. Grain-fed veal
calves are usually
marketed at 5 to 6 months
of age and weigh from
450 to 600 pounds.
Portion Control Cuts
The cuts of veal
fashioned from primal
or subprimal cuts to
specified weights and
thicknesses for
individual servings.
Primal
A cut of veal that can
be further fabricated
into subprimal cuts.
They are the leg, loin,
rack and chuck.
Special-Fed Veal
Calves fed a nutritionally
complete milk supplement
until they reach 18 to 20
weeks of age and
typically weighing from
400 to 450 pounds. The
15
Whey
Whey is a by-product of
the dairy industry. Sold
as either a liquid or dry
product, it is the main
ingredient in feed for
veal calves.
Wholesomeness
The general health and
well-being of a calf
before processing. The
USDA inspects calves
for wholesomeness
prior to processing.
Acknowledgements
On February 1, 1996, the National Cattlemen’s Beef Association (NCBA) was
formed by the consolidation of the National Cattlemen’s Association and the Beef
Industry Council/Veal Committee of the National Live Stock and Meat Board.
The Veal Committee of the NCBA is charged with increasing demand and
profitability for the veal industry and channel partners. Funding is provided through
the Beef Checkoff program.
The Veal Committee of the NCBA would like to acknowledge the following state
beef councils for making this guide possible:
F L O R I DA
NEW YORK BEEF INDUSTRY COUNCIL
Special thanks to the American Veal Association, Keith Keogh, Dean of the
California Culinary Academy, Chef Tim Cushman and Susan Parenti for their advice
on this guide.
16
Veal Leg |
IMPS/NAMP
334
Cuts from the veal leg are classics that invite exploration. New
interpretations of cuts that have always played a role in Continental
cuisine, such as veal cutlets and osso buco, abound.
Chefs with the proper training can save costs by cutting
the leg into portions themselves. Veal leg’s low per pound
cost and high portion yield allow for a higher profit.
“We buy a whole leg
and slice it ourselves
Succulent leg cuts, like veal top round, boneless veal leg
for cutlets and
roast and osso buco are well suited for dishes
steaks. We use the
that require moist heat cooking.
Veal leg, top round, roasted
bones for stock.
It’s very efficient.”
Richard Tebouel
Chef
La Reserve
Ft. Lauderdale, FL
NUTRITION FACTS
NAMP Definition: The leg is that portion of the
Hindsaddle remaining after removal of the loin.
From the leg, boneless roasts and leg cutlets are
fashioned. Osso buco can be cut from either the
hindshank or the foreshank.
Cuts from the leg include:
• Bone-in | IMPS/NAMP 334
•
•
•
•
•
•
•
•
Boneless, Roast-Ready | IMPS/NAMP 335, 336
Hindshank | IMPS/NAMP 337
Osso Buco, Hindshank | IMPS/NAMP 1337
Butt Tenderloin | IMPS/NAMP 346, 346A
Top Round, Cap On | IMPS/NAMP 349, 349A
Sirloin, Cap Off, Tri-Tip On | IMPS/NAMP 352
Leg TBS, 3 and 4 parts | IMPS/NAMP 363, 363A, 363B
Cutlets, Boneless | IMPS/NAMP 1336, 1349A
Proximates
Water
Energy
Protein
Total lipid (fat)
Units
g
kcal
g
g
Minerals
Calcium, Ca
Iron, Fe
Potassium, K
Sodium, Na
Zinc, Zn
mg
mg
mg
mg
mg
5.1
0.8
330.7
57.8
2.6
Vitamins
Thiamin
Riboflavin
Niacin
Vitamin B-6
Folate
Vitamin B-12
mg
mg
mg
mg
mcg
mcg
0.1
0.3
8.4
0.3
13.6
1.0
Lipids (fat)
Fatty acids, saturated
Fatty acids, monounsaturated
Fatty acids, polyunsaturated
Cholesterol
g
g
g
mg
1.6
1.5
0.3
87.6
Values rounded to the nearest tenth
17
3 oz = 85 g
56.2
136.0
23.5
4.0
Veal Leg|Cuts
Hindshank
|
IMPS/NAMP
337
Veal hindshank can be rubbed with herbs and cooked. Excellent for
MENU IDEAS
braising, osso buco is cut from the hindshank.
Top Round
|
Top Round Roast
IMPS/NAMP
349, 349A
For an interpretation of the classic Veal Paupiette, veal top round can
Top Round Roast in pink
peppercorn demi-glace
Ritz Carlton, Philadelphia
be sliced, rolled with pancetta and parsley, then roasted. The top
Leg Roast
round can also be made into cutlets.
Leg, Boneless
|
IMPS/NAMP
335, 336
A leg roast can be cooked unattended for several hours, freeing up
precious labor in the kitchen. Leg roast makes a wonderful hot entree,
or can be sliced and served cold for veal sandwiches.
Cutlets
|
IMPS/NAMP
1336
Chefs are redefining the veal cutlet, a cut that is the basis of the
most traditional veal dishes, including Veal Scallopini, Veal Marsala,
Veal Saltimbocca, Veal
Cooking Methods
ROAST
BROIL
Piccata and Wiener
GRILL
SAUTÉ
STIR-FRY
BRAISE
STEW
Schnitzel. For a
Hindshank
contemporary Asian
Top Round
take, slightly thicker
Leg Roast
cutlets can be grilled
Cutlets
and served with
Tenderloin
Highly recommended
pineapple fried rice.*
Alternate
|
Butt Tenderloin
IMPS/NAMP
Veal Leg Roast
with tomato marmalade and
white beans
National Cattlemen’s Beef
Association
Cutlets
Côte de Veau a la
Milanaise
coated with bread crumbs
and walnuts, lightly
browned and served with a
Madeira cream sauce
Deux Cheminées, Philadelphia
Veal Cutlet Sautéed Au Jus
with fresh morels
Le Cirque 2000, New York
Layered Veal Scallopini,
bell peppers and okra
Lespinasse, New York
Veal Medallions
with tarragon and
roasted pears
Ritz Carlton Dining Room
Boston
*For Asian Grilled Veal with
Pineapple Fried Rice and other
innovative veal recipes call
888-854-VEAL.
346, 346A
Robust veal medallions are cut from the butt tenderloin. Pounded flat or left
thick, medallions are a terrific canvas for highlighting signature sauces.
18
Veal Loin |
IMPS/NAMP
331
Frequently featured on upscale menus, veal loin yields premium cuts
of veal. Hearty loin chops, strip loin and tenderloin medallions come
from the loin, offering chefs a breadth of choice. Chefs can purchase
a boneless strip loin (also called loin eye) or buy a whole loin and
cut it down themselves. Searing and pan roasting are good choices
for this juicy cut. Medallions can be cut from the butt
tenderloin, pounded flat and then sautéed or grilled.
For comfort food that is elegant, veal loin teams up with
“What I love about veal
is its delectable flavor
and ability to transform
other flavors. We
always have veal
because the people
always ask for it.”
Edward Tolini
Owner, Le Bocage
Watertown, MA
ingredients like apples, cranberries,
NUTRITION FACTS
chestnuts and lentils. In summer, try lighter
Veal loin, roasted
flavors like citrus and seasonal favorites
like plums, fresh basil and tomatoes.
NAMP Definition: The loin is that portion
remaining after the legs have been removed
from Item No. 330 Hindsaddle. The legs shall be
removed by a straight cut perpendicular to the
back bone through a point immediately anterior
to the hip bone, leaving no part of the hip bone
cartilage on the bone.
Cuts from the loin include:
• Loins | IMPS/NAMP 331, 332
• Loins, Boneless | IMPS/NAMP 344, 344A
• Short Tenderloin | IMPS/NAMP 347
• Loin Chops | IMPS/NAMP 1332
Proximates
Water
Energy
Protein
Total lipids (fat)
Units
g
kcal
g
g
Minerals
Calcium, Ca
Iron, Fe
Potassium, K
Sodium, Na
Zinc, Zn
mg
mg
mg
mg
mg
Vitamins
Thiamin
Riboflavin
Niacin
Vitamin B-6
Folate
Vitamin B-12
mg
mg
mg
mg
mcg
mcg
Lipids (fat)
Fatty acids, saturated
Fatty acids, monounsaturated
Fatty acids, polyunsaturated
Cholesterol
g
g
g
mg
Values rounded to the nearest tenth
19
3 oz = 85 g
60.7
217.0
24.8
12.3
19.0
0.9
325.0
93.0
3.0
0.05
0.28
8.7
0.34
15.0
1.2
5.2
4.8
0.8
103.0
Veal Loin|Cuts
|
Loin Chops
IMPS/NAMP 1332
“We use veal not just
Loin chops, the veal T-bone, present a
MENU IDEAS
Loin Chops
Seared Veal Loin Chop,
rubbed with sage and
thyme, with demi-glace and
white bean cassoulet
Pillar House
Newton Lower Falls, MA
Grilled Veal Chop
Tchoupitoulas with a light
fond de veau
Commander’s Palace
New Orleans
hearty portion with a delicate flavor.
as an entree, but in
For a Mediterranean flavoring, try
salads and appetizers
coating the T-bone with a veal stock
as well. There is a
mixed with lemon and garlic before
certain percentage
grilling.* Served roasted or grilled with
a variety of accompaniments, loin chops
are a satisfying and profitable center-of-
of our customers
who demand
veal in many
the-plate item.
different ways.”
|
Bert Gill
Loins, Boneless
IMPS/NAMP
Executive Chef
344, 344A
Strip Loin
Grilled Veal Loin Escalope
with hazelnut lemon butter
and peppercorn spaetzle
Le Bocage
Watertown, MA
Pan Roasted Veal Loin
with smoked andouille,
shiitake mushrooms and
sun dried tomato ragout
G&E Courtyard Grill
New Orleans
* For Lemon-Garlic Veal T-Bone
and other innovative
veal recipes, call
888-854-VEAL.
Pillar House
Boneless strip loin, or loin eye, can be
Newton Lower
ordered with the flank and membranous
Falls, MA
“skin” surface removed. Strip loin can be
grilled or roasted. Loin slices can be
featured in a salad.
Cooking Methods
ROAST
BROIL
GRILL
SAUTÉ
STIR-FRY
Loins
Loins, Boneless
Loin Chop
Short Tenderloin
Highly recommended
20
Alternate
BRAISE
STEW
Veal Rack |
IMPS/NAMP
306
Many chefs look to lamb or pork for a crown
roast, but veal rack offers an exciting alternative.
Chefs who want to showcase wood or brick-oven
roasting should try veal rack for outstanding
taste and presentation.
NUTRITION FACTS
Veal rib, roasted
“Veal attracts a very
upscale clientele. If
they find you really
NAMP Definition: This item is prepared from the
Foresaddle by a straight cut between the 4th and
5th ribs and includes ribs 5 through 11. The plate
portion of the breast is separated by a straight cut
across the ribs that is no more than 4.0
inches (10.0 cm) from the outer tip of
the ribeye muscle (longissimus dorsi).
The ribeye muscle shall be
approximately equal to or larger than
the complexus muscle on the cut
surface of the chuck end. Purchaser
may request this item be split.
know how to prepare
veal, and you give
them a variety, they’ll
seek you out.”
Daniel Bruce
Executive Chef
Cuts from the rack include:
• Hotel Rack | IMPS/NAMP 306, 306A
• Hotel Rack, Chop Ready | IMPS/NAMP 306B,
306C, 306D, 306E
• Rib Chops | IMPS/NAMP 1306, 1306A, 1306B,
1306C, 1306D, 1306E
• Ribeye, Boneless | IMPS/NAMP 307
Rowes Wharf
Boston
21
Proximates
Water
Energy
Protein
Total lipids (fat)
Units
g
kcal
g
g
3 oz = 85 g
54.9
150.5
21.9
6.3
Minerals
Calcium, Ca
Iron, Fe
Potassium, K
Sodium, Na
Zinc, Zn
mg
mg
mg
mg
mg
10.2
0.8
264.4
82.5
3.8
Vitamins
Thiamin
Riboflavin
Niacin
Vitamin B-6
Folate
Vitamin B-12
mg
mg
mg
mg
mcg
mcg
0.1
0.2
6.4
0.2
11.9
1.3
g
g
g
mg
1.8
2.3
0.6
97.8
Lipids (fat)
Fatty acids, saturated
Fatty acids, monounsaturated
Fatty acids, polyunsaturated
Cholesterol
Values rounded to the nearest tenth
Veal Rack|Cuts
C AT E R I N G
A CUT ABOVE
|
Rib Chops
Caterers agree veal is a popular item that
puts banquets, rehearsal dinners and
parties a cut above. Veal’s presence on a
catering menu is not limited to entrees.
Less expensive cuts, such as ground veal,
lend distinction to appetizers. Some of
America’s renowned chefs share ideas for
using veal on a catering menu:
1306
IMPS/NAMP
Whether roasted, grilled, or broiled,
rib chops round out a menu.
Exposing the rib bone, French style,
MENU IDEAS
or shortening it can make dramatic
Rack
differences in presentation. To
Stuffed Eye of Veal
Les Nomades
Chicago
enhance flavor, apply a glaze of
Roasted Prime Rib of Veal
for Two,
pimento stuffed with
Provençal vegetables
One Market
San Francisco
Rack of Veal with rosemary,
braised vegetables and
mushroom juice
Fournou’s Ovens
San Francisco
Standing Rib Roast of Veal
with crayfish,
lobster and cêpe risotto,
artichokes, black truffles
and herb salad
L’Espalier
Boston
*For Veal Chop Balsamico
with Asparagus Risotto and
other recipes, call
888-854-VEAL.
Jim Dunleavy,
Ritz-Carlton, Philadelphia
Hors d’oeuvres:
Ground Veal
Veal sausage wrapped
in puff pastry and dipped
in Pommery mustard
balsamic vinegar to chops and grill.*
|
Ribeye
IMPS/NAMP
Veal Top Round Carving table entree:
Top round roast in pink
peppercorn demi-glace
307
Michael Uddo,
G&E Courtyard Grill, New Orleans
Veal Loin
Entree:
Veal loin marinated in
olive oil and lemon,
rubbed with salt and
pepper and rotisserie
roasted
Jay T. Smith,
Disney’s Contemporary Resort,
Lake Buena Vista, FL
Veal Rib Chop Entree:
Veal rib chop with
chipotle demi-glace
Les Nomades in Chicago, serves
a boneless ribeye. The ribeye is
stuffed with roasted onions, then
is roasted and served in a red wine
wild mushroom sauce with braised
pieces from the shank for
contrasting flavors.
Cooking Methods
ROAST
BROIL
GRILL
SAUTÉ
STIR-FRY
Hotel Rack
Hotel Rack,
Chop-ready
Rib Chops
Ribeye
Highly recommended
22
Alternate
BRAISE
STEW
Veal Shank|
IMPS/NAMP
337/312
“Osso Buco is one of
our most popular
|
Osso Buco
dishes. Our customers
IMPS/NAMP
1337/1312
Most commonly cut from the hindshank | IMPS/NAMP 1337,
love it. We sell about
30-40 lbs. a week.”
osso buco can also be cut from the foreshank | IMPS/NAMP
Bruno Quercini
1312. For tenderness, osso buco requires slow braising.
Executive Chef
MENU IDEAS
The center bone provides flavor and produces
Pane E Vino
gelatin that helps bind sauces. Traditionally,
San Francisco
osso buco is served with gremolata — a
Shank
garnish of chopped parsley, garlic and grated
Osso Buco,
braised in white wine,
veal stock, rosemary, sage
with saffron risotto
Pane E Vino
San Francisco
osso buco over couscous with chickpeas,
and golden raisins. Flavor with cilantro,
cumin, cinnamon and citrus zest.*
Braised Veal Osso Buco
with Italian greens
and white truffle
Parmesan polenta
Cary
Philadelphia
NAMP Definition: This item may be prepared
from Item Nos. 312 or 337. The hindshank or
foreshank shall be cut into widths specified
by the purchaser. The slices shall be cut
approximately parallel to the bone length so
as to display a cross section surface at least
75% lean on each side.
*For Moroccan Osso Buco
over Couscous and other
recipes call
888-854-VEAL.
Cooking Methods
ROAST
NUTRITION FACTS
lemon zest. For a Moroccan twist, serve
BROIL
GRILL
SAUTÉ
STIR-FRY
BRAISE
Osso Buco
Highly recommended
STEW
Veal shank (fore and hind)
braised
Proximates
Water
Energy
Protein
Total lipids (fat)
Units
g
kcal
g
g
Minerals
Calcium, Ca
Iron, Fe
Potassium, K
Sodium, Na
Zinc, Zn
mg
mg
mg
mg
mg
28.9
1.1
262.7
79.9
5.8
Vitamins
Thiamin
Riboflavin
Niacin
Vitamin B-6
Folate
Vitamin B-12
mg
mg
mg
mg
mcg
mcg
0.0
0.3
8.2
0.2
14.5
1.4
Lipids (fat)
Fatty acids, saturated
Fatty acids, monounsaturated
Fatty acids, polyunsaturated
Cholesterol
g
g
g
mg
1.0
1.3
0.4
107.1
Values rounded to the nearest tenth
Alternate
23
3 oz = 85 g
53.5
150.5
27.4
3.7
Veal Breast |
IMPS/NAMP
313
“We’ve found that even
guests who are hosting
large banquets will
request veal. It makes
Veal breast or brisket is an economic cut that allows
for a very special
chefs to be innovative. Traditional preparations of veal
occasion.”
breast call for a pocket to be cut into the
breast, filled with stuffing and braised.
MENU IDEAS
However, more chefs are using creative
Breast
Chef Rayment
Ritz Carlton Dining
Room, Boston
preparations and a variety of techniques, like
Smoked Veal Brisket
“Pastrami” with whole
grain mustard and sweet
vermouth jus, semolina
gnocchi and fennel slaw
Chef Paul O’Connell
Providence
Brookline, MA
barbecued brisket,* to make signature
dishes from veal breast.
NUTRITION FACTS
NAMP Definition: The breast shall contain
11 ribs and consists of the intact plate and
brisket portion of the forequarter. The
diaphragm may be removed, but if present, the
membranous portion shall be removed close
to the lean. The heart fat shall be excluded.
*For Texas Barbecue Veal
Brisket with Beans and Rice
and other recipes, call
888-854-VEAL.
Cooking Methods
ROAST
BROIL
GRILL
SAUTÉ
STIR-FRY
BRAISE
Breast
Highly recommended
Alternate
STEW
Veal, breast, whole, boneless,
braised
Proximates
Water
Energy
Protein
Total lipids (fat)
Units
g
kcal
g
g
Minerals
Calcium, Ca
Iron, Fe
Potassium, K
Sodium, Na
Zinc, Zn
mg
mg
mg
mg
mg
Vitamins
Thiamin
Riboflavin
Niacin
Vitamin B-6
Folate
Vitamin B-12
mg
mg
mg
mg
mcg
mcg
0.1
0.3
7.6
0.3
12.8
1.3
Lipids (fat)
Fatty acids, saturated
Fatty acids, monounsaturated
Fatty acids, polyunsaturated
Cholesterol
g
g
g
mg
3.2
3.8
0.7
98.6
Values rounded to the nearest tenth
24
3 oz = 85 g
50.8
185.3
25.8
8.3
7.7
0.7
245.7
57.8
3.6
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