kg veal

MeatYear-round, though traditional veal production peaks in spring and early summer in Europe following winter calving seasons.

Veal is a lean protein source lower in fat than beef, with significant iron and B vitamins (particularly B12 and niacin). It provides all essential amino acids and is relatively low in calories per serving.

About

Veal is the meat of young cattle (Bos taurus), typically harvested between 16 and 24 weeks of age, before the animal reaches full maturity as beef cattle. The meat is distinguished by its pale pink to light color, fine texture, and mild flavor profile compared to mature beef. Veal's tender muscle structure results from the animal's young age and limited physical development. The flavor varies based on diet—milk-fed veal from animals fed exclusively on milk formula tends to be milder and paler than grain-fed or pasture-raised veal, which develops more color and stronger flavor.

Culinary Uses

Veal is prized in European cuisines, particularly Italian, French, and Austrian traditions, for its delicate texture and ability to absorb flavors without overwhelming the palate. Classic preparations include osso buco (braised shanks), wiener schnitzel (breaded cutlets), and French blanquette de veau (white stew). Veal scaloppine—thin, pounded cutlets—are quickly sautéed and paired with light sauces. The meat is also ground for forcemeats, terrines, and ragù. Veal benefits from gentle cooking methods and subtle seasonings; overcooking results in dryness due to low fat content. It pairs well with cream sauces, white wine reductions, lemon, and fresh herbs.

Forms & Preparations

  • Scaloppine — Thin cutlets pounded flat, typically sautéed quickly over high heat and finished with light sauces.
  • Chops — Cross-cut sections from the rib or loin with the bone attached, suitable for grilling or pan-searing.
  • Shanks (Ossi) — Cross-sections of the leg including bone and marrow, ideal for braising whole or halved.
  • Ground veal — Finely minced meat used for forcemeats, meatballs, ragù, and terrines.
  • Breast (Petto) — Larger muscle from the chest, often stuffed and braised, or used for grinding.
  • Shoulder — Less tender cut used for stewing, braises, and ground preparations.

Substitutes

  • Unknown — Use pork loin or pork cutlets as a substitute in scaloppine and breaded preparations; pork is slightly more flavorful and may require adjusted cooking times.
  • Unknown — Pound chicken breasts thin for scaloppine and cutlet applications; milder flavor similar to veal, though texture is less delicate; cooking time is typically shorter.
  • Unknown — Similar to chicken as a poultry substitute; use thin cutlets for sautéing; lean like veal but requires careful cooking to avoid drying out.
  • Unknown — Use ribeye or strip steak cut thin for scaloppine preparations; flavor will be more pronounced and robust than veal, though texture is coarser.