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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.
Veal's
versatility makes it interesting 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.
STORAGE
Refrigerate veal in the coldest section of the refrigerator. Use
it within 1 to 2 days. Freeze any veal that will not be used
within 2 days. Label and date the packages. Use frozen ground
veal and cubes within 2 to 3 months. Use frozen veal chops,
steaks, cutlets and roasts within 6 to 9 months. |
