Looking for interesting and nutritious meat to add to your meal rotation? Look no further than veal! This under-appreciated meat is delicious, versatile, and packed with nutrients. In this blog post, we will explore the history of veal, its nutritional value, and some of the many ways you can cook it. So sit back, relax, and let us teach you everything you need to know about veal!


What is Veal?

Veal is the meat of a young calf. It's very tender, with a delicate flavor. Because it's so lean, veal can be quite tough if not cooked properly. When buying veal, look for cuts that are pinkish-white in color and have little or no marbling. In French and Italian cooking, veal is frequently utilized. Veal has a mild, delicate flavor that is both sweet and slightly gamey. Veal is usually sold as chops, cutlets, or roasts. When cooked properly, it should be juicy and fork-tender.


Veal is an excellent source of protein, iron, and zinc. Niacin, phosphorus, and vitamin B12 are also abundant in them. Compared to many other varieties of meat, veal has fewer calories and fat.

Veal pairs well with creamy sauces, mushrooms, and citrus fruits. It can be cooked in a variety of ways, including baking, roasting, sauteing, and grilling. Veal is also often used in Italian dishes such as veal Parmesan and veal Marsala.


The Origin of Veal

The practice of veal production has its origins in Europe, specifically Italy and France. Veal calves were originally kept for their milk and only slaughtered when they could no longer produce. The meat was not considered particularly valuable and was often given to the poor or used in sausage making. It was not until the 17th century that veal began to be seen as a delicacy.

At this time, veal was still only produced on a small scale and was very expensive. It was not until the Industrial Revolution that veal production increased significantly. With the advent of new technologies, veal calves could be kept in much larger numbers and slaughtered at a younger age. This made veal more affordable and it became increasingly popular. Today, veal is still considered a delicacy in many parts of the world and is often served in fine restaurants. It remains a controversial food, however, due to how veal calves are raised.

Different Cuts of Veal

There are four main types of veal cuts: the tenderloin, the rib chop, the loin chop, and the sirloin steak. Each cut has its distinct flavor and texture.

tenderloin veal

- The tenderloin is the most expensive and sought-after cut of veal. It's also the leanest and most delicate in flavor. The tenderloin is the muscle that runs along the spine, and it's often cut into medallions.

rib chop veal

- The rib chop is a cut of veal that includes a rib bone. It has more fat than the tenderloin, which gives it a richer flavor. The rib chop is also a good value compared to the tenderloin.

loin chop veal

- The loin chop is a cut of veal that includes the loin, which is the section of the animal between the rib and rump. The loin chop is less expensive than the rib chop, but it has more fat and a stronger flavor.

sirloin veal

- The sirloin steak is a cut of veal that includes the sirloin, which is the section of the animal between the loin and rump. The sirloin steak is less expensive than the loin chop, but it has more fat and a stronger flavor.


Veal is a versatile meat that can be cooked in many different ways. It's important to choose the right cut of veal for the dish you're planning to make. With a little knowledge, you can create a delicious veal dish that will impress your guests.


Beautiful Pairings with Veal

There are many different types of alcohol that can be paired with veal, depending on your preference. For a richer flavor, try pairing veal with a red wine like Merlot or Cabernet Sauvignon. If you prefer a lighter flavor, white wines like Chardonnay or Sauvignon Blanc pair well with veal. You could also try a sparkling wine like Prosecco or Champagne for a more festive dish. If you're not a fan of wine, beer also pairs well with veal.

veal with merlot

Veal is often paired with richer ingredients like butter, cream, and cheese. This creates dishes that are both flavorful and decadent. Veal also pairs well with robust herbs like thyme, rosemary, and sage. These seasonings add depth of flavor to the veal without overwhelming it. When cooked properly, veal is tender and juicy with a delicate flavor. It is an excellent choice for special occasions and dinner parties. With the right pairing, veal can be an impressive and delicious dish.

Veal is a delicious and versatile meat that can be enjoyed in a variety of dishes. While it may be slightly more expensive than other meats, it is well worth the price. Whether you enjoy it grilled, roasted, or in a stew, veal is sure to please your taste buds. So next time you're looking for something special be sure to try the veal! Learn about Prosciutto and Salami and delicious recipes from this meat!