Veal
What is veal?
Veal is the meat developed from very young calf most normally male leathers from dairy herds. This means the dairy cows must give birth to a calf each year. Approximately half of all calves born are female; they are raised by the dairy producer to replace older milk cows and replenish the milking herd. Veal calves are classified according to the age and weight of the animal when it is to be butchered. Because muscle has a tougher texture, and because milk-fed calves produce finer veal, farmers traditionally limit the space in which these calves are raised.
Reliable sources should be written for cooking times and cold to ensure safe consumption of the end product. There are two basic cooking methods for veal either dry or damp heat the choice of which is influenced by the cut of the meat. Dry heat methods include roasting, broiling, grilling, and frying. Recipes and serving suggestions for various cuts of veal may be found in comprehensive cookbooks as well as those specific to beef.
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