Veal brisket is a tough and fatty cut of meat from the breast and belly of a young calf. Braising or stewing can make it more tender and flavorful. It can be stuffed or cooked as a confit. Veal production is sometimes considered cruel, but alternatives exist. Veal brisket is an inexpensive cut of meat […]
Veal sausage is a rare variety of sausage, usually blended with pork. Bockwurst and weisswurst are two types of veal sausage, with the former having more veal than pork. Veal sausage is highly perishable and must be cooked thoroughly. It is often served with mustard and pretzels and can be stuffed in a bun. Of […]
White veal is meat from a young calf fed on a diet of cow’s milk and milk replacer products, resulting in a pale color and mild flavor. It is low in fat and often served with a cream sauce or broth-based gravy. The use and sale of veal is controversial due to concerns about animal […]
Escalope, meaning “scallop,” is a thinly sliced meat that is mashed and can be used in a range of recipes. Veal escalope is the most popular and was first mentioned in French cookbooks in the 1600s. It requires the least cooking time and can be prepared in a variety of ways, including breading and frying. […]
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