Veal

Veal

Veal chop
Alternative names
Type	Meat
Course
Place of origin	Worldwide
Region or state
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature	Cooked
Main ingredients
Ingredients generally used
Variations
Food energy	120 kcal per 100g kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Veal is the meat from young cattle, typically less than three months old. It is a popular type of meat worldwide and is often used in a variety of dishes, from stews to roasts.

History

Veal has been consumed by humans since ancient times. The ancient Romans, for example, consumed veal and it was considered a luxury food. In medieval times, veal was also considered a luxury food and was often served to royalty and the wealthy.

Production

Veal comes from young cattle that are typically less than three months old. The young age of the cattle means that the meat is tender and has a mild flavor.

There are several different methods used to produce veal, including:

Crate-raised: In this method, the young calves are kept in small crates to limit their movement and encourage the development of tender meat. This method has been controversial due to concerns over animal welfare, and is now banned in several countries. Group housing: In this method, the young calves are kept in pens with other calves and are allowed more freedom to move around. This method is considered more humane than crate-raising. Free-raised: In this method, the young calves are allowed to roam freely and are not kept in pens or crates. This method is the most humane, but the meat can be tougher and less tender than meat produced using other methods.

Varieties

There are several different types of veal, including:

Milk-fed veal: This type of veal is produced from calves that have been fed a milk-based diet. The meat is pale and has a delicate flavor. Grain-fed veal: This type of veal is produced from calves that have been fed a diet that includes grains. The meat is darker and has a stronger flavor than milk-fed veal. Rose veal: This type of veal is produced from calves that have been allowed to graze on grass and have had access to grain. The meat is darker than milk-fed veal, but lighter than grain-fed veal.

Cooking

Veal can be cooked in a variety of ways, including grilling, roasting, and stewing. It is often served with vegetables or as part of a larger meal.

Because veal is a tender meat, it is important not to overcook it, as it can become tough. Veal should be cooked to an internal temperature of 145°F (63°C) for safety.

Nutritional value

Veal is a good source of protein and is low in fat, making it a healthy choice for meat eaters. A 100g serving of veal contains approximately 120 calories.

Cultural significance

Veal is a popular meat worldwide and is used in a variety of dishes. In Italian cuisine, for example, veal is often used in dishes like veal parmesan and osso buco. In French cuisine, veal is used in dishes like veal escalope and veal ragout.

Controversies

Veal production has been controversial due to concerns over animal welfare. In the past, the crate-raising method was widely used, which involved confining calves to small crates to limit their movement and encourage tender meat. This method has been criticized for being cruel to the animals, as the calves have little room to move and cannot develop normal behaviors. In response to these concerns, several countries, including the European Union, Australia, and New Zealand, have banned crate-raising.

The veal industry has also been criticized for its environmental impact. Like all animal agriculture, veal production requires large amounts of water, land, and feed. It also produces significant amounts of greenhouse gas emissions and waste.

Health concerns

Veal is a good source of protein and is low in fat, but it does contain cholesterol. People who are concerned about their cholesterol levels should consume veal in moderation.

There have also been concerns about the use of antibiotics in veal production. Like other types of animal agriculture, veal production can involve the use of antibiotics to prevent and treat diseases. However, the overuse of antibiotics can lead to the development of antibiotic-resistant bacteria, which can pose a risk to human health.

See also

Beef Lamb Pork

External links

Beef2Live - Veal Production [https://www.bonappetit.com/story/what-is-veal Bon Appét

Veal Resources
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