Veal: a delicacy

Veal has qualities that make one's mouth water. It is tender and white meat, with a fine taste and it is low-fat. This does not alter the fact, however, that the meat may have a small rim of fat. This helps the meat to remain tender and juicy during frying or roasting. Therefore the rim of fat should be cut off after cooking, not before.

The meat has a fine and rosy colour. Veal has a fine taste. This requires the addition of smooth, light sauces and herbs. Using too powerful herbs, spices and sauces would affect this taste. Sauces in which cream has been used are therefore preferable.

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A luxury product?

The delicate taste of veal combined with creamy sauces and selected vegetables have given veal the reputation of a luxury and therefore rather expensive product. This image used to be stressed even more by the fact that fresh veal was not available all through the year. Extremely high prices are no longer paid for it though. What has remained is the delicate taste of veal.

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Tender and low-fat

Dutch veal is tender and low-fat. It thanks this tenderness do the relatively small quantity of connective tissue. The meat is young and the bundles of muscles have not fully developed yet. The small quantity of fat can also be explained. For all the energy has been used to build up the body and has not been converted into fat.

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Nutrients

Thanks to the low fat content, people with a restricted fat diet need not drop veal from the menu. The minimum content of fat amounts 6 grams per ounce. It also contains 20 grams of protein and a number of vitamins. Especially the content of vitamin B is relatively high. Carbohydrates, however, is a thing that is entirely absent in veal. Also after preparation veal scores points from a dietary point of view: only 9 grams of fat and 30 grams of protein per ounce.

Nutritional value of veal
What percentage of our daily need for certain important nutrients does a portion of 100 grams of veal give on average?

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Short cooking time

Veal usually requires a short preparation time. So it can be served quickly. However, during frying and roasting it is advisable to pay attention. For veal has a tendency to dry out quickly. The meat gets a stringy structure, so it is advisable to prepare the meat carefully according to the (short!) frying and roasting times. Put some flour on the meat before doing so, this helps preserve the juices and it browns nicely during frying or roasting.

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What kind of meat does the calf give?

In the diagram above you will find the various kinds of veal. If you click in the diagram or on an item in the list beside it, you get to know more about the kind of meat involved.

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