Veal : The calf is the young immature, whether male or female, of the cow artificially inseminated by the straws of the semen of a Taurus. She carries it for nine months, and when she gives birth to it, it weighs between 40 and 60 kg and is about 80 cm tall. The calf is always a bovine animal between 5 and 10 months old (it is generally slaughtered around the age of 5 or 6 months). Veal meat is classified as meat called " white even if it is not always this color, the quality of the meat depends essentially on how the calf was raised and fed.
France and Italy are the biggest European consumers of veal. It is not widely consumed in the United States.
The veal has a clear, tender and lean meat, low in iron. It is slaughtered at different ages and weights depending on the type of production. In July 2008, new European labeling came into force which distinguishes calves, animals less than 8 months old, from young bovine animals (JB), animals over 8 months old, formerly referred to as broutards, young bulls or baby calves. -beef.
To ascertain the color of live veal, horse traders look inside the left corner of the animal's eye, as the whiter the color the higher the price of the animal.
Production: The different qualities of the calf are defined by the animal's age and diet.
– The calf “under the mother”. He is nursed by his mother and, if necessary, by milk from other cows. Aged 4 to 6 months, it gives a carcass of 100 to 140 kg. It provides so-called "white" meat, tender, with firm fat. These calves represent 10 to 15% of French production. They benefit from the red label and sometimes from an IGP. They come from the French regions of Limousin (IGP), Aveyron -especially Ségala- (IGP), Aquitaine or the Midi-Pyrénées region.
– Free-range veal raised on whole milk. He drinks a mixture of milk from cows from the entire farm for at least 12 weeks. It is slaughtered between 4 and 6 months and gives a carcass of 100 to 140 kg. Some have the red label: free-range veal from Normandy, Bretanin-Tardiveau veal, free-range veal from Vendée-Val de Loire, free-range veal from Cornouaille, Védélou.
– Veal from organic farming. It is produced according to a strict charter. The grasslands are not treated with pesticides and do not receive chemical fertilizers.
– “Industrial” calf and “certified” calf. The first is raised in a specialized workshop; the second by groups of producers, 20 in number. lilies are fed reconstituted dairy products (90%) and various supplements. If they have product conformity certification, they are often of very good gastronomic quality. Their carcass weighs 100 to 150 kg at the age of 4 to 6 months.
– The calf of Saint-Étienne. Limousin breed, 8 months old and weighing 350 kg, he is fed cow's milk.
– Veal from Lyon. Aged 13 to 20 months, he is weaned. Its meat is more colorful and requires specific preparations. After 2008, despite being over 8 months old, this calf should keep its current name.
– The weanling or baby beef. It is a young bovine, male, not castrated, of Charolais breed or mixed breeds, weaned, fattened, with light red meat, slaughtered at the age of 9 to 18 months, and then weighing between 280 and 320 kg. It is mainly intended for export.
Quote from Bertolt Brecht, a German playwright, writer and poet (1898-1956): "The man is good, but the calf is better".
Veal preparations : The cut of the calf makes it possible to differentiate: the parts à to roast or to to fry, With the virtually, noix, sub-nut and pastry nut, longe and filet, and as ribs.
The other pieces are theshoulder, chest, sinew, flank, top of the coast, Collet, hocks and queue.
The offal veal are the most sought after in butchery, in particular the liver, ris, kidneys, but also the brain, language, feet and strawberry. pied of veal plays a privileged role in the preparation of fonds de sauce, stews and braised.
Culinary uses of veal : The sautéed escalope, the roast, the pomegranate and the rib fried or in a saucepan, the paupiette stuffed (also known as "headless bird"), fricandeau, tendons braised, the blanquette and stew (called "sautéed").
Toppings often call for an assertive flavor: champignons, Herbs, onion, sorrel, mash potatoes Soubise, eggplant, spinach ou tomatoes also go well with this meat white, which, moreover, is often associated with crème fraîche, alcohol or cheese.
In the past, receipts famous were developed for this "kitchen chameleon", as he was called Grimod de La ReyniereIncluding chest stuffed, chops surprised, the bresolles, the saddle of calf Orloff, the soap opera and the stir fry Marengo. The regional repertoire is no less rich, especially when it comes to offal : reindeer breakage, veal strawberry au gratin, mou of calf bourguignon, Calf's head (offal) Sainte-Menehould ou tripoux.
Abroad, it is in Italy that the calf benefits from the preparations the most varied – Osso Buco, piccata, Saltimbocca, veal with thon (Vitello tonnato), etc., but we must not forget the Hungarian pôrkôlt au p, Wiener Schnitzel (cutlets breaded) and the veal and ham pie ou thin pie (pie with veal and ham).
Some culinary preparations based on veal:
Some culinary preparations based on veal offal: