Top 10 Mistakes and Tips when Buying Veal

When buying veal the mistake that is top of the list is not understanding how to properly cook the different cuts. Each cut should be cooked a different way to ensure flavor and tenderness. Which we will talk about later.

Let’s first look at what the appearance of the veal should be that you are buying or what you should not purchase. Do not buy veal that is very moist and watery looking, meat that is gray or possibly red, too much fat and inner marbling, bones that are gray or white, and if the outside fat is yellow.

Remember veal is young and tender but it does not have the marbling and fat that other beef products have, so you will have to cook veal slower to ensure you keep the flavor and tenderness that you desire.

Now, we can look at the different cuts and the best method in which to prepare them.
Hindsaddle of veal has as cuts the sirloin, the rump sometimes called leg, and the ends with the hind shank. This cut of veal is perfect for roast, or for delicious cutlets for preparing scaloppini.

 
The center leg roast is the front of the hind shank before you get to the sirloin. This cut is best prepared as a roast with the bone left intact. Removing the bone can make the roast not as tender.
The rolled leg is the center leg the difference is that it is boned, rolled and tied. Roasting will be the best way to prepare a delectable meal.

The shank half of leg is another roast. This roast is not as tender as the one above but is wonderful for roasting or braising.

The veal cutlet which is also called the round steak maybe the most popular cut of all. It is from the top round and is usually cut ¼ inch thick. It will probably have a little marrow filled bone left in the cut which aids in flavoring the steak. Sautéing or frying is the most popular way to prepare veal cutlet.

The filet of veal is another popular cut. This cut comes from the eye of the cutlet. The bone is removed and the veal is pounded and rolled. Many times you can buy this cut already stuffed or you may enjoy stuffing it yourself. The best way to prepare the filet of veal is by baking or braising.

Scaloppine comes from the delicate loin area. This cut is very fragile and delicate and very thin. The veal is cut and then pounded paper thin, you can ask for the thickness that you desire. Usually it is pounded from 1/8 to ¼ inch thickness. Everyone loves this delicacy sautéed.

The sirloin cut is adjacent to the leg and is best when prepared as a roast.
The standing sirloin roast is almost as tender as the leg cut. Many people call this cut the rump roast. The bone should be kept in the roast when you roast this delicious sirloin.

The loin cut is considered by many to be the porterhouse of veal. Usually it is cooked as a very tender and juicy roast.
The loin roast is a V shaped cut and is similar to chops. Once again it is best prepared as a roast.
Veal chops have T shaped bones and have a large eye. This can be prepared either by baking, grilling or broiling and will be delightful.

Other cuts that are awesome for roasting include rib of veal, rib roast of veal, shoulder of veal, and the Crown Roast of Veal. The later be the one served at many dinner parties.
Other cuts that are perfect for broiling, grilling or pan frying include rib veal chops, and frenched rib veal chops.

The most important thing to remember when buying veal is to talk with your butcher. You want to buy veal that is young and is fresh and tender. He will be able to guide you on the proper cuts to purchase for the meal that you desire to prepare.

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