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Cooking Tips
Naturally lean with little marbling, veal contains significantly less fat than
other meats. With veal, the key is to match cuts to the appropriate cooking
method. Tender cuts are maximized by dry heat cooking (roasting, broiling,
pan-broiling, grilling, stir-frying, sautéing). Less tender cuts need moist
heat cooking (braising or stewing) for optimal flavor. Some less tender cuts
can be cooked with dry heat if they are marinated first in a tenderizing
marinade.
Get Cooking
Veal's versatility makes it intresting to prepare. Whether boiled, grilled,
pan-broiled, sautéed, roasted, or braised, veal is always a favorite. And its
distinctive flavor can be developed in countless ways with breading, marinades,
dry rubs, sauces and glazes.
Three Easy Steps to:
Broiling Veal
Charcoal Grilling
Veal Pan-Broiling
Veal Pan-Frying/Sautéing
Veal Roasting
Veal Braising
Veal Cooking Veal in Liquid
Flavor Tips
Veal absorbs seasonings beautifully, so you'll want to try various herbs,
spices, oils, wines and vinegars. For less tender cuts, marinades not only
enhance flavor, they also tenderize the meat prior to cooking.
Food Saftey
Veal packers take great care to deliver a safe, delicious product. To ensure
food safety at home or in your restaurant, remember to take the following
precautions:
Safe, Smart Shopping
At-Home Storage
Defrosting Tips
Food-Handling Procedures
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