Veal Cutlets

What is Veal?

In short, veal is the meat from a calf or young cow. Most often enjoyed as veal cutlets, shanks, or rib chops. These animals are raised to be 16 to 18 months old. At this time, the cow will weigh roughly 450-500 pounds. To compare, a fully grown male or female cow will weigh 800-1000 pounds at minimum. The meat from these cows – veal – is very tender, delicate in flavor, with a velvety texture. It has a pale pinkish grey color with little to no marbling, differentiating it visually from most beef.

Many people aren’t overly fond of the idea that young cows are used for meat. However, there is a particular method used to choose which cows are used for veal. For the most part, male dairy calves are used. Here’s why. In order for a dairy cow to continue producing milk over their lifetime, it must be a female cow that gives birth. Therefore, since male dairy cows cannot give birth, they serve little of no value to the dairy farmers. This makes them a perfect resource for raising as stock for veal products.

What Can I Use Veal Cutlets For?

Cut from the rear legs, these thin veal cutlets are flavorful and best if breaded then fried quickly in a cast iron pan. They are popularly served with pasta, such as Veal Parmigiana or Veal Saltimbocca. You can also enjoy simply alongside your favorite vegetables and grains or potatoes. No matter which method you choose, all veal must be cooked to a minimum internal temperature of 145°F.