|
| |
|
 |
 |
Featured
Recipe
Pepper Lime Veal Fajitas
Click
on the image for the recipe!
Please visit
www.veal.org for more
more recipes and information about
veal.
|
|
Veal Prep Tips
-
Today’s
veal benefits from shorter cooking times and is best when cooked to
medium doneness (150 F- 160 F).
-
Veal
should have a smooth, firm texture.
-
Veal
is a relatively delicate, mild meat in flavor.
-
To
develop veal’s delicate flavor, many recipes utilize seasonings such
as white wine, sherry, onion, marjoram, rosemary, thyme, sage, oregano,
pepper, cinnamon, garlic, mustard and butter.
|
|
Servings
Cut
per pound
|
|
Boneless
(cutlets, ground veal,
3-4
boneless roast, veal for stew)
Bone-In
(rib/loin chops, arm/blade steaks)
2-3
Very
Bony (shanks, riblets)
1-11/2
|
|
|
|
|
|
