Buying tips

  • As for any meat, the cut is the most important element in your recipe. There’s no point in buying an expensive cut if you’re going to simmer it for hours.

  • Milk-fed veal should be pale pink, almost white. Grain-fed veal should be slightly darker than heavy milk-fed veal

  • The meat should be firm and elastic, with a pleasant scen

  • The fat should be firm and white.
Veal Raw weight/person
Cutlet 5 oz/150 g
Brochette 5 oz/150 g
Medallion 5 oz/150 g
Rolled brisket 5 oz/150 g
Rib 200 g/6.5 oz
Roast or casserole meat 5 oz/150 g boned
6.5 oz/200g bone in
Braised meat 6.5 oz/200 g
Stew or blanquette 6.5 oz/200 g


  • There are two types of veal on the market, heavy milk-fed veal and grain-fed veal.

    Heavy milk-fed veal

  • Fed almost exclusively on milk, whose low iron content keeps the meat pale pink , almost white. The meat is tender and delicately flavoured. Grain-fed ve

  • Fed on milk to the age of 6 to 8 weeks, then fed on grain. The higher iron content makes the meat darker than heavy milk-fed veal. Its flavour is more pronounced and the meat not quite as tender.

Tips and advice

Aromatical complement

  • Herbs and spices complement the delicate flavour of veal, especially sage, tarragon, basil, rosemary, marjoram, thyme, oregano, chervil, parsley, mustard, ground pepper, and of course, garlic.

  • Honey, maple syrup, apple juice, cognac, white wine or beer give veal a subtle flavour.


  • Rubs flavour meat while the acid in marinades (wine, vinegar or fruit juice) tenderizes meat.

  • For more tasty veal, marinate at least 1hour before cooking. Marinating overnight gives even better results. The longer meat marinates, the more flavourful it becomes. Don’t exceed 24 hrs., or the marinade will cook the meat.

  • Less tender, cheaper cuts, give good results when tenderized in a marinade.

  • Marinades suggested for beef are also good for veal.

Exotic touch

  • Citrus fruit and berries, such as oranges, lemon and raspberries perk up the flavour of veal.

  • Fruit and nuts such as apples, figs, prunes, grapes, almond and walnuts add colour and an exotic touch.

  • Veal goes well with eggplant, spinach, onion, cream and cheese

Cooking techniques

  • Cooking veal calls for some precautions. Because it is lean, the meat can easily become tough and dry. Bard it or cover with fat , cook over low heat and baste occasionally, avoid overcooking. Veal is best served slightly pink.

  • Sprinkling veal cutlets before cooking makes them more tender and tasty.

  • Always sear veal in a blend of oil and butter to brown the meat.

  • Never cook frozen meat; always thaw before cooking. Veal casserole

    • This cooking method is best for : blade or rib roasts, as well as juicy shoulder or rolled flank roasts and stewing meat.

    • Sear the veal in a blend of oil and butter in an oven dish.

    • Add vegetables and a small amount of liquid to make drippings.

    • Cover and braise in a slow oven, 140°C-150°C (280°F-300°F), until tender. Allow 11/2 to 2 hrs for a 1 1/2 kg (3 1/2 lb) cut of meat.
    Roast veal

    • This cooking method is best for: round or rack roast (sirloin).

      Cooking method :

    • Add herbs, brush with mustard

    • Place in an uncovered roasting pan at 180°C (350°F). Allow 40 to 50 min/kg (20 to 25 min/lb).

    • When cooked, cover with aluminium foil, making slits to release steam. Let stand about 15 minutes to allow the juices to settle for more tender meat.
    Veal stir-fry

    • This quick cooking method is perfect for chops, medallions and sirloin strips.

      Cooking method :

    • Fry from 4 to 15 minutes depending on the thickness and cut. This will caramelise the drippings for sauce.

    • Deglaze with white wine or bouillon and reduce.

    • Stir in 35% or 15% heavy cream; season.
    Fried veal cutlets

    Veal cutlets can be fried as is or breaded. An egg and breadcrumb breading will protect the delicate meat. Let harden 1 hr. uncovered in the refrigerator for even better results.

    Cooking method

    • Dredge the cutlets in a mixture of flour (you can season with herbs and pepper) then in beaten egg, roll in fresh or dry breadcrumbs.

    • Melt enough butter and oil together to cover the bottom of the pan. When the butter bubbles, add the cutlets.< BR>
    • Cook over medium heat 2 to 3 minutes on each side.

    • Drain and serve
  • Nutrient value

    • As with all meat, veal is rich in protein but slightly lower in iron. Grain-fed veal provides more iron than heavy milk-fed veal.

    • This excellent lean meat is perfect for today’s fat-conscious consumer. Its low-fat content makes it a good choice for people watching their waistline.

    • All cuts of veal have less fat (both saturated and unsaturated) and calories than pork, lamb or beef, but a bit more cholesterol.

    Hygiene and conservation

    • Veal roasts or steaks will keep about 3 days in the refrigerator and 6 months in the freezer, wrapped in plastic film and aluminium foil.

    • Ground or cubed beef will keep 1 to 2 days in the refrigerator and 3 to 6 months in the freezer.

    • Make sure that cooked meat has fully cooled before refrigerating wrapped in plastic film and aluminium foil. Wrapped this way, it will keep 3to 4 days in the refrigerator. To freeze, wrap in plastic film and aluminium foil; it will keep 2 to 3 months in the freezer.

    • To freeze, wrap in plastic film and aluminium foil or use freezer bags or special freezer containers.
    Cut Refrigerator
    Variety meat 1 to 2 days 3 to 4 months
    Cubes/ground 2 days 3 months
    Steak/roast 3 days 6 months
    Cooked leftovers 3 to 4 days 2 to 3 months


    • The best way to thaw veal is in its wrapper on a tray in the coldest part of your refrigerator. Allow 10 h/kg (5 h/lb).

    • Thawing in the micro-wave is not advised because the meat often thaws on the outside while remaining frozen in the centre. Should you decide to use this method, you must cook the meat immediately.
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