French, Italians, Germans, and Austrians are very fond of veal. They consume veal more frequently than beef, especially people on diets, or those concerned about their diets.
Veal is the meat of young, mostly male cattle.
It is rich in protein (25 per cent), and lean (5 per cent fat). Veal contains no carbohydrate but vitamins B3, B12, folate (B9) and is versatile. It can be used for quick and elegant meals i.e breaded scallops aka Wiener schnitzel, or Zurcher geschnetzeltes, veal stews, sautéed veal, to name just a few.
There are several categories of veal:
Bob veal is a few days old weighing 32 – 70 kilograms. Te meat is almost white, has practically no fat, and is very versatile.
Provimi (protein, vitamins, minerals) or formula fed – the animal is 18 – 20 weeks old and weighs from 190 –210 kilograms. Such animals are kept in dark places, confined to stalls, and fed formula foods specially designed to keep the meat pale pink to ivory in colour. The tender meat is much appreciated by people with gastrointestinal problems (weak stomachs), and those on diets.
Grass or grain fed cattle that weigh are approximately 220 – 240 kilograms and are 22- 26 weeks old. The meat is usually sold as calf. The meat is rich pink in colour, denser and chewier than provimi and with a slight beef flavour.
In Canada, Ontario, and Quebec are major producers and ship to other provinces.
Sweetbreads, and brains are exported to many European countries. Most the carcass is broken down to legs, rack, stewing meat, scallops, tenderloin and sold to restaurants and hotels.
Only high-end butchers carry selected veal cuts.
The Internet is full of veal recipes and interested parties can look up recipes for Wiener schnitzel, veal parmigiana, veal and sweet pepper fajitas, grilled or pan-fried chops, or orange ginger stir-fry.