Butcherman

On The Menu: Veal

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Why Should You Eat Veal?

Consuming veal has a historically viable precedent. As it comes from an immature animal, it contains a superior level of nutrition and a healthy balance of fat to protein. Human groups have long celebrated significant events by feasting upon such animals, since they offer the additional benefits of helping to maintain the health of the members of a community. To better understand the benefits of veal being occasionally included in your meals, let’s look at a breakdown of what a veal cut contains.

Examining a three ounce serving of dressed, prepared veal, we see that it has only 166 calories, which is a miniscule portion of a healthy 2000 calorie daily diet. The total fat is only 5.6 grams, and below we see it also contains:

• 76 mg Sodium
• 27 g Protein
• 1 g Iron
• 4.3 mg Zinc
• .05 mg Thiamine
• 7.2 g Niacin
• .26 mg B6
• 1.4 mg B12

All of these substances are essential to maintaining a healthy body, and those who include an occasional serving of veal in their daily diets may reap the benefits of it. Consuming such a three-ounce serving constitutes about ten percent of daily calories, but it also provides more than ten percent of the required daily nutrients.

Storing Veal

Once you’ve purchased your veal, which is usually trimmed and ready for preparation, you’ll want to store it in the coldest part of your fridge. This is almost always located on the bottom shelf. Don’t wait to cook your veal, since it tastes best fresh. If you don’t plan to make it the same day you buy it, do not wait more than a day or two to do so. Veal is rather delicate, and its flavours may go off if you store it longer. However, like all other meats, you can freeze it for future use. Simply be certain to date your airtight package and use it within three months.

Seasoning and Pairing Suggestions

Since veal is a delicate, subtly flavoured meat, most chefs recommend that you steer clear of powerful spices. Some of the best herbs and spices to use in your cooking are fresh green herbs, black or white pepper, mace, allspice, ginger, and sea salt. As well, you may want to try:

• Basil
• Chives
• Bay Leaves
• Dill
• Parsley
• Lemongrass
• Marjoram
• Oregano
• Rosemary
• Tarragon
• Thyme
• Sage
• Whole peppercorns or cloves

These spices may be used in a number of preparations, from kabobs to fun sandwich wraps or even veal meatballs. But once you’ve selected a recipe, what goes best with veal and all its subtle flavours? Depending on the theme of your main dish, veal pairs well with crisp spring greens. Herb salads are a definite winner when it comes to preparing a supporting cast for the dinner plate. As well, the newest and most delicate vegetables of the season can be paired with veal, prepared to suit the theme of your main dish. Oven roasted Brussels sprouts, braised red cabbage, new potatoes, delicately sautéed asparagus, even potato and smoky cheese croquettes make an excellent addition to veal.

The chief concern is to keep it fresh. Veal can be served with mashed potatoes for a chilly evening as the year moves into autumn or function as the centrepiece of a light repast. You may substitute ground veal in your favourite meatball or meatloaf recipe, but you can also create a masterpiece of Veal with Roasted Shallots, tender grilled veal chops, veal Marsala, or a traditional and delicious Viener Schitzel—a Viennese classic that involves thinly cut veal.

While this is a delicately flavoured meat, it is both delicious and nutritious. When you plan your menu, focus on showcasing its subtle flavours and tender texture with side dishes and preparations that play to it, rather than disguise it. And, though it may be delectable enough to grace the table at a formal dinner party, it also makes excellent comfort foods—stews, roasted or grilled recipes, and sandwiches.


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