Veal - tender and mild

The advantage with veal is that more or less all pieces of the animal are tender and easy to cook. The muscling and bones are younger, which produce a nice taste. The disadvantage is that you may need to pay quite a lot of money for rather less taste.

Veal minced

Ordinary veal mince is used for veal patties and quenelles. Mince for veal burger should be leaner and ground two to three times, often from veal steaks.

HOW TO COOK MINCED VEAL

Veal mince has a mild taste and is lean (especially if it is made from one of the veal steaks) and needs added fat, for example cream. Chill the mince before mixing with seasoning so that the batter keeps its ground structure and does not become dense and dull.

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Chuck of veal

In some countries there has been an upsurge of public opinion against slaughtering such young animals. Lack of popularity is also driven by price because of the high cost of breeding young animals only for their meat.

HOW TO COOK CHUCK OF VEAL

The fine, mild tastes in chuck from veal (many chefs think that veal delivers too little taste to be worth the relatively high price) is suitable for more careful seasoning than chuck of beef. Classic home cooking recipes often suggest mild flavors: Creamy sauces and low-key spices such as dill, sage and white pepper.

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Neck and clod of veal

These pieces have a longer cooking time than other cuts of the veal, but they deliver more taste. They are excellent for casseroles and ragous ,thanks to the wonderful flavors and smooth mouth-feel from the collagen, fat, bone and marrow.

HOW TO COOK NECK AND CLOD OF VEAL

You can cut clod without the bone in slices to cook piccata, even if the recipe traditionally is made with the veal tenderloin.

This meat is relatively rich in collagen and fat and is therefore often used for minced veal.

All meat from this part of the animal – which is still milder and more tender than beef – is suitable for stews.

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Veal ribeye

The finest, most tender part of the front of the veal. It is marbled and excellent to grill or fry, preferably with the bone included. Do not overcook as it quickly goes dry.

HOW TO COOK VEAL RIBEYE

This raw material deserves to be prepared simply and carefully. This cut can be grilled and fried just like ribeye from beef, but the fat content is low and the meat must not be overcooked to a dry, grainy, and anything but succulent texture.

The internal temperature should not be allowed to climb further than 56°C.

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Veal chops

Veal chops have a wonderful taste and texture. They must be prepared carefully so as not to dry out the meat. An entire cutlet row is called a veal rack. You can stuff it and roast it whole in the oven.

HOW TO COOK VEAL CHOPS

Crispy fried, tender chops are suitable for a juicy mix of tomatoes and vegetables with Italian seasoning. Salt, white pepper and butter and/or olive oil is the only seasoning needed in the frying pan

You can prepare the chops on the grill – but you will miss out on the added fat from the frying pan, which goes well with the lean meat (there is a tasty reason why italian chefs like to bread and fry this cut).

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Veal rack

The rack is the spine of the calf with the fillet and the row of cutlets all in the same cut.

HOW TO COOK VEAL RACK

Veal rack is lean and a common recommendation is to stuff it before preparation. Pay much attention to the internal temperature when you cook it.

The presentation can be very effectful if you serve the cut pieces back in their place on the decorative rack.

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Veal sirloin

The trimmed sirloin is one of the most tender cuts of veal. When you roast it in one piece in the oven you can cut elegant, equally sized pieces. You can also fry it in slices.

HOW TO COOK VEAL SIRLOIN

You can fry the sirloin in thin slices as a luxury version of schnitzel - Wiener Schnitzel – but the lean meat goes dry very quickly when overheated.

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Veal tenderloin

The most tender and finest cut of veal. Roast it in one piece, as portion size medallions, or beat it out into piccata.

HOW TO COOK VEAL FILLET

Fry carefully or the meat will go dry. If you insist on putting it on the barbeque, wrap the fillet in bacon or lard.

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Veal rump

A nice steak, which also can be cut in trimmed medallions and fried in slices.

HOW TO COOK VEAL RUMP

Can be served cold as thin slices, just like rump from beef.

 

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Veal silverside

Is also called the schnitzel piece and can be used in various ways, especially for dishes that require thin slices of tender, fine veal meat.

HOW TO COOK VEAL SILVERSIDE

Thinly sliced inner thigh of veal equals the minute steak of beef. It can be braised to roulades with a mild seasoning.

An entire piece of veal inner thigh is suitable for cooking "sous vide" in vacuum to preserve the mild taste and the juiciness of the meat. Fry before serving to get a tasty surface.

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Veal topside

A classic veal steak with the outer thigh and the roll as one piece. It might also be referred to as “veal fricandeau”.

HOW TO COOK VEAL TOPSIDE

Roast the whole piece carefully in the oven or retain the juiciness by preparing it in vacuum and at low temperatures.

If you are going to fry the meat, you first need to beat it to a flat shape. Or cut suitable chunks for a stew or make veal mince.

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Veal crown

This is the best of veal steak. It is lean and becomes very juicy if cooked slowly in the oven. Can also be sliced to make roulades and schnitzel.

HOW TO COOK VEAL CROWN

Remove the thick tendon to prevent the steak from losing its pretty shape while cooking. Use a thermometer and make sure that the meat does not dry up.

Beaten, flattened loin makes a suitable schnitzel, which doesn’t need more seasoning than salt, pepper and lemon.

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Veal kidney

The traditional use is in a good old-fashioned hash, but there are more exciting things you can do with veal kidney.

HOW TO COOK VEAL KIDNEY

Fry, grill or braise. Whole or cut. The taste of veal kidney is enhanced with butter, mushroom, mustard and flambée in brandy.

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Veal liver

Has a milder taste than beef liver. The lighter it is, the more tender and milder the taste. Fry it carefully to get a pink center, otherwise it becomes rubbery.

HOW TO COOK VEAL LIVER

Veal liver has milder flavors than liver from a grown animal. It is delicious when fried in thin slices – but the surface must be properly seared to give intense flavors in contrast to the pink, mild and tender center.

Veal liver is a delicacy prepared together with the likes of bacon, onion, capers, parsley and apple.

Veal liver can also be made into a stew.

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Veal shin

The front shank of veal is traditionally used for veal brawn and “a la daube” (stew cooked meat) as the high content of collagen of the meat gives a gelatinizing effect.

HOW TO COOK VEAL SHIN

Sliced back shank from veal is the basic ingredient in a classic ossobuco alla milanese. The classical and powerful flavors in this dish go well with the tender (after cooking) and lean meat.

The shank can also be roasted whole in the oven – and reused afterwards to create a broth of veal.

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Veal brisket

Can be available with or without the bone and needs to be prepared over a long time as it contains muscles with varying hardness. It can also be roasted slowly on low heat in the oven, and braised to make veal roulades.

HOW TO COOK VEAL BRISKET

If you are not using the fatty meat for a rich stew, you can use this flat cut to form a "roll" filled with flavors and cooked in the oven. Fill the brisket roll with typical, juicy, aromatic, sweet, sour and salt seasoning from the Italian kitchen. Slow roast in the oven on low heat.

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Sweetbread

This "cut" is actually a gland located in the throat and/or belly of suckling calves and is regarded as a delicacy. It is fried in slices and can also be prepared in a creamy stew. The texture is soft and it has a milky taste.

HOW TO COOK SWEETBREAD

Creamed or breaded sweetbread is a classic appetizer, which should be served in small portions. Trim the sweetbread carefully from membranes.

Presentation is of great importance. Fried and/or breaded sweetbread should have a beautiful, golden surface. It should be well done, but juicy.

You can also serve sweetbread as an accessory to other cuts of veal.

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