Ground veal is a tender, low-fat beef made from male calves raised on dairy farms. It’s used in popular dishes like meatloaf and Bolognese, and can be mixed with other meats. Veal is typically frozen and can be safely thawed in various ways.
Ground veal is a type of beef made from veal rather than adult beef. It is known for its tender texture, mild flavor, and low amounts of saturated fat. Just as with other cuts of veal, the meat for ground veal comes only from the meat of male calves normally raised on dairy farms. Trimmings of larger cuts of veal are usually placed in a meat grinder and formed into veal patties before packing, freezing, and shipping. The meat is a staple ingredient in popular veal dishes such as meatloaf, veal bolognese, and veal tourtiere.
Because male suckling calves are unable to produce milk or bear multiple calves, they are often designated for calf slaughter as the cheapest option for dairy farmers. Standard calves are raised to approximately 16 weeks of age before this process occurs. Just as with other types of ground beef, batches of ground veal may contain meat from the edges of various sections of the animal such as the flanks or short loins.
Many cooks like to use ground veal because it’s a lean meat that still has a good amount of flavor. While some recipes may call for the veal to be done with a mallet, this step can be overdone rather easily. Most good quality veal patties can be thinned by hand as long as they are completely thawed. As with any type of ground beef, veal typically needs to be frozen unless the cook plans to cook it soon after purchase. Veal can be safely thawed in the microwave, in cold water, or in the refrigerator overnight.
Some of the simpler and more popular veal dishes include veal meatballs and veal meatloaf. Many cooks mix small amounts of veal with ground chicken or ground turkey to make healthier meatballs that still have a rich flavor. Veal meatballs are usually served atop pasta with a marinara sauce, or they can be served on their own as an appetizer dish. Veal meatloaf is often made by mixing a larger volume of veal with ground beef and a variety of seasonings before cooking it in the oven.
Another popular veal dish is veal Bolognese, which consists of crumbled ground veal that has been browned in a pan with garlic and fresh onions. It is then mixed with tomato sauce before being poured over the pasta. Veal tourtiere is a dish consisting of veal cooked inside a baked pie shell.
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