The Meat for Modern Tastes
To diners, veal symbolizes the epitome of refinement and taste. A menu featuring veal is a sure sign that a special dining experience is in store.
Once considered solely the reserve of classic Continental cuisine, veal can now be found across the spectrum of contemporary culinary arts. A strategic choice for both casual and fine dining menus, veal is compatible with a wide range of ingredients, has a lean nutritional profile and is cost effective. More chefs are showcasing veal in an array of exciting entrees, salads and appetizers. Depending on the cut and preparation, veal can be light yet hearty, and it's always nutritious and flavorful. Veal's uncommon versatility opens the way for creative opportunities that accommodate the imagination of the chef.
This guide is designed to help develop an understanding of veal production, teach creative uses of veal from some of America's most renowned chefs, and show how to profitably integrate veal into menus. Topics covered include:
Download the Veal Cut School Guide (~3.7 MB)