Cut School T H E F O O D S E R V I C E G U I D E T O V E A L THE MEAT FOR MODERN TASTES To diners, veal symbolizes the epitome of refinement and taste. A menu featuring veal is a sure sign that a special dining experience is in store. Once considered solely the reserve of classic Continental cuisine, veal can now be found across the spectrum of contemporary culinary arts. A strategic choice for both casual and fine dining menus, veal is compatible with a wide range of ingredients, has a lean nutritional profile and is cost effective. More chefs are showcasing veal in an array of exciting entrees, salads and appetizers. Depending on the cut and preparation, veal can be light yet hearty, and it’s always nutritious and flavorful. Veal’s uncommon versatility opens the way for creative opportunities that accommodate the imagination of the chef. This guide is designed to help develop an understanding of veal production, teach creative uses of veal from some of America’s most renowned chefs, and show how to profitably integrate veal into menus. 1 Development of the Special-Fed Veal Industry Veal production in the United States is tied to the dairy industry. Consequently, veal calves are primarily raised in major dairy production states. To remain efficient milk producers, dairy cows must give birth once a year. Female calves, or heifers, are raised to give milk. The male calves, or bulls, are marketed to veal farmers for veal production. VEAL FACTS Veal as we know it today has its origins in Europe. In the 1950s, U.S. dairy farmers produced large surpluses of skim milk, a by-product of butter and • Recent industry studies have indicated that almost 50% of today’s consumers eat veal. cheese processing, which was sold inexpensively to veal • Consumption of veal is concentrated in the Northeast, Midwest, Southeast and West Coast. a staple of a veal calf's diet. Dutch veal producers found that • Most veal is raised in the Northeast (Pennsylvania and New York) and the Midwest (Ohio, Indiana, Michigan and Wisconsin). • In 2008, according to the USDA, 155 million pounds of veal were produced. • Most veal consumers in foodservice are adults, over 25, four member households with incomes of more than $50,000 producers in the Netherlands. Like all young animals, milk is feeding their veal calves a diet of skim milk, whey and fat led to increased weights and an improved quality of veal. As veal quality improved, demand for milk-fed veal increased in Europe and spread to the U.S. Over time, the processes used for manufacturing feed advanced, along with veal raising practices. Now, veal calves raised on feed made of reconstituted or liquid whey are known as "special-fed" veal. The final product has unique qualities that include a lightpink color and subtle flavor. Special-fed veal is the most popular type of veal used in casual theme and upscale foodservice operations. Veal Production: Humane and Healthy Modern veal farms are family-run operations that provide a safe, clean and healthy environment designed to produce the high-quality meat product in an ethical, humane manner. Veal farmers, also called veal producers, know that a clean environment, along with nutritious feed and tender-loving care will produce healthy animals. In turn those animals produce a better food product. Veal housing is designed to keep calves safe, healthy and comfortable. There are two predominate ways in which veal calves are raised. Each is designed with the welfare of the calf in mind but the two methods are different in many respects. In the traditional method of raising veal calves, each animal is housed individually. This type of housing allows animals to receive their own feed, individual care, and socialization between animals. 2 A second and a relatively new method of raising veal calves is called group housing. This new style of barn consists of corrals suitable to hold 6 to 10 veal calves. Many feel that this method more consistently replicates the type of environment for livestock and permits the complete socialization between animals. In either case, both are sanctioned by the USDA. Calves are well cared for and monitored on a twice daily basis. Veal farmers also take advantage of modern technology and state-ofthe-art tools and equipment to help provide a safe environment for calves and protect the natural environment as well. Veal farmers closely monitor barn climate by using computerized ventilation and heating systems that help provide a comfortable environment both winter and summer. Modern ventilation systems allow fresh air to be circulated into the building. In addition, most buildings are equipped with a back-up energy source to power feed mixing equipment, ventilation and heating in case of a power outage. Veal farmers also use a complete waste management system that not only maintains good animal health, but also prevents degradation of water, soil, and air quality, and protects public health and the environment. Classes of Veal Today, the United States produces over 150+ million pounds of veal annually. There are essentially three veal types; each is determined by the way calves are raised and fed, and are categorized by the color and texture of the meat. Special-Fed Veal calves are fed a nutritionally complete milk supplement until they are ready to be marketed at 18 to 20 weeks of age and typically weigh up to 500 pounds. The meat is ivory or creamy pink, with a firm, fine and velvety texture. Approximately 70% of the veal consumed in the U.S. is special-fed veal. This is the veal industry's premium product. Bob Veal calves are fed milk. They usually weigh less than 150 pounds and are approximately three weeks old when marketed. The meat has a light-pink color and a soft texture. Grain-Fed Veal calves are initially fed milk, and later will receive a diet of grain, hay and nutrition formulas. The meat tends to be more red in color and may exhibit additional marbling and visible fat. Grain-fed veal calves are usually marketed at 5 to 6 months of age and weigh from 450 to 600 pounds. 3 Veal Inspection and and Grading Grading Like all animals animals used used in in meat meat production, production,before beforeprocessing processingveal vealcalves calvesare are inspected twice by by the the USDA USDA for for wholesomeness wholesomeness— —ororthe thegeneral generalhealth healthand and well-being of the the animal. animal. To further ensure ensure the the wholesomeness wholesomenessofofveal, veal,the theFood FoodSafety Safetyand andInspection Service of the Inspection Service USDAofsurveys the USDA random surveys samples random of veal samples carcasses of vealforcarcasses the presence of residues for the presence prior to of sale. residues Residue priorviolations to sale. Residue have shown up in violations have onlyshown a veryup small in only percentage a very small of the sample. To further percentage of the sample. combat any To further concerns combat aboutany food safety, theabout concerns American food Veal safety, Association the American has Veal established ahas Association Quality established Assurance a Quality Program Assurance for special-fed Program forveal special-fed that requires veal thatstrict requires compliance strict with good husbandry compliance with good practices. Since husbandry practices. the establishment Since the establishment of the program, of the V E A L--- I N percentage the program,ofthe calves percentage found toofhave calves residue foundviolations to COMMERCIAL has dropped have residuefrom violations 0.86%has to 0.07%. dropped from 0.86% to FOODSERVICE 0.07%. In addition to inspection before processing and Factors influencing veal demand in the foodservice industry: • Veal is served in 32% of commercial foodservice operations. • Menuing of veal is highest within the fine dining restaurant segment (61%), followed by the casual/theme segment (34%), and is lowest in fast food (4%). • In 1996, 29 restaurant chains featured veal on their menus. • Veal is commonly featured on banquet menus. • The most common veal cuts in the foodservice channel are leg cutlets, rib/loin chops and osso buco. • More chefs are creating dishes with economic cuts like veal breast and ground veal. In additionfortoviolative sampling inspection residues, before veal processing carcasses andcan be graded forfor sampling quality. violative Vealresidues, graders evaluate veal carcasses a carcass canon be graded for quality. Veal evaluate a conformity (shape), color andgraders other factors. Quality carcassidentify on conformity (shape), color andofother grades the eating characteristics the factors. Quality identify eating and product. They aregrades a guide to the the tenderness characteristics of meat. the product. They are a guide to palatability of the the tenderness and palatability of the meat. There are five quality grades for veal. The grades in There from are five for quality veal. The order the quality highestgrades to lowest aregrades as in order from the highest to lowest quality are as follows: U.S. Prime, U.S. Choice, follows: U.S. Prime, U.S. Choice, U.S. Good, U.S. Standard and U.S. Utility. More than U.S. Good, 93% of U.S. Standard and U.S. Utility. More Foodservice than 93% vealofisgraded of Prime veal or is Choice of Prime quality. or Choice graded operators special-fed who veal purchase are assured operators quality. Foodservice who purchase of special-fed getting Prime veal or areChoice assured veal, of getting due to the Prime product or consistency Choice veal,that due results to the product from modern consistency veal production that practices. results from modern veal production practices. • With the rise in popularity of the steakhouse segment, cuts like veal loin chops (T-bones) and veal rib chops are being re-discovered by diners. 4 Food Safety Practices for Veal Storage Veal packers take great precautions to ensure fresh veal reaches food preparers as a safe product. Improper handling and preparation are the primary causes of foodborne illness at foodservice and in homes. Overall, 43% of the reported outbreaks of bacterial foodborne illness result from improper holding temperatures. Twenty percent result from inadequate cooking.* Veal should be stored in the cooler immediately upon receipt or frozen for longer term storage. When storing veal, keep these guidelines in mind: Date each package of veal in order to keep track of how long the veal has been in storage. Practice FIFO, first in, first out. Refrigerate fresh meat at a maximum temperature of 35°F. Fresh veal may be wrapped and stored in the cooler 1 to 2 days. Freeze veal at a temperature of 0°F or below. If kept frozen, store veal in its vacuum-package, or wrap in moisture/vapor-proof paper. Freeze veal roasts or chops no longer than 6 to 9 months. Defrost veal roasts 8 to 12 hours per pound in the cooler; frozen veal chops 4 to 7 hours in the cooler. Vacuum-packed veal allows chefs to store fresh veal longer without freezing. This eliminates the need for defrosting and can be helpful in maintaining inventory. It is best to use vacuum-packed veal within two weeks. Once the package is opened, the meat must be allowed to air in order for it to regain its bloom. At this point, vacuum-packed veal must be treated as fresh veal and used between 1 to 2 days. Leftover cooked veal such as chops and roasts can be used in stews or soups the next day. Veal should be wrapped in plastic or vapor-proof paper and refrigerated. * Centers for Disease Control, 1990. Figures do not differentiate cases resulting from improper storage handling at foodservice or in homes. 5 “I have a full butcher shop, so I buy whole sides of veal. I use everything… It cuts my costs considerably.” Daniel Bruce, Executive Chef Rowes Wharf, Boston Rack Hotel Rack | IMPS/NAMP 306, 306A, 306B, 306C, 306D, 306E Rib Chops | IMPS/NAMP 1306, 1306A 1306B, 1306C, 1306D, 1306E Ribeye, Boneless | IMPS/NAMP 307 Chuck (Shoulder) Loin Chuck, Bone-in | IMPS/NAMP 308, 309 Chuck, Boneless | IMPS/NAMP 309B, 309D, 309G, 310, Loins | IMPS/NAMP 331, 332 Loins, Boneless | IMPS/NAMP 344, 344A Loin, Short Tenderloin | IMPS/NAMP 347 Loin Chops | IMPS/NAMP 1332 310A, 310B, 310C, 311 Shoulder Arm or Blade Chops | IMPS/NAMP 1309, 1309A CHUCK RACK LOIN LEG Breast, Foreshank Other Portion Control Cuts Veal Cubed Steak | IMPS/NAMP 1300, 1301 Ground Veal | IMPS/NAMP 396, 1396 Veal for Stewing, Kabobs | IMPS/NAMP BREAST 395, 395A Foreshank | IMPS/NAMP 312 Breast | IMPS/NAMP 313, 314 Short Ribs | IMPS/NAMP 323 Osso Buco, Foreshank | IMPS/NAMP 1312 Brisket* Flank* Leg refers to the Institutional Meat Purchase Specifications. Foresaddle includes: Rack, Chuck, Breast and Foreshank. *Cut not specified in NAMP, but available through suppliers. Hindsaddle includes: Loin and Leg. IMPS Bone-in | IMPS/NAMP 334 Boneless, Roast-ready | IMPS/NAMP 335, 336 Hindshank | IMPS/NAMP 337 Osso Buco, Hindshank | IMPS/NAMP 1337 Butt Tenderloin | IMPS/NAMP 346, 346A Top Round | IMPS/NAMP 349, 349A Sirloin, Cap Off, Tri-tip On | IMPS/NAMP 352 Leg TBS, 3 or 4 parts | IMPS/NAMP 363, 363A, 363B Cutlets | IMPS/NAMP 1336, 1349A CUTS OF VEAL Veal can be ordered as a whole carcass, foresaddle, hindsaddle, hindquarter or forequarter, before it is further divided into primal cuts, subprimal cuts and portion control cuts. Depending on skill level, equipment, labor and food cost requirements, chefs can fashion these cuts themselves or purchase them prefabricated. When purchasing cuts, always refer to the North American Meat Processor’s Association (NAMP) Meat Buyer’s Guide. NAMP ordering numbers are shown on the facing page. To purchase a copy of the Meat Buyer’s Guide, call 1-732-240-5330 or 1-800-832-0617 or e-mail: [email protected] or shoponline: http://shop.namp.com Primal Cuts Veal carcasses and sides are separated into four major cuts called primals. They are the LEG, LOIN, RACK, and CHUCK. Subprimal Cuts Smaller, further fabricated cuts, called subprimals, are cut from the four primal cuts, as shown on the facing page. Portion Control Cuts Portion control cuts are cut from primal or subprimal cuts to specified weights or thickness for individual servings. 7 Eat Smart, Eat Well More diners are becoming aware of the relationship between a well-balanced diet and good health. They want to eat smart, without sacrificing the pleasure of eating well. Diners are demanding satisfying, nutrition-wise menu choices; lean meats, including veal, fulfill those requirements. A staple of a well-balanced diet, lean meat fits within the Dietary Guidelines recommended by the U.S. Department of Agriculture (USDA), American Heart Association (AHA) and The American Dietetic Association (ADA). Lean meat is a sound choice when featured center-of-the-plate or used to increase the nutritional profile and taste of menu items such as salads, soups and pasta dishes. Veal compares favorably with poultry, fish, seafood, and lean cuts of beef, pork and lamb. N U T R I E N TS IN VEAL Center-of the-Plate-Comparison Veal is a complete, nutrient dense food that provides high percentages of essential vitamins and minerals. The chart below is a profile of veal’s nutrient content for a 3 oz., cooked, trimmed serving. Percentages of the recommended dietary intake are based on a 2,000 calorie diet.* %RDI Calories 166 8% Total Fat 5.6g 8% Cholesterol 100mg 33% Sodium 76 mg 2% Protein 27 g 60% Iron 1.0 mg 6% Zinc 4.3 mg 29% Thiamin 0.05 mg 3% Niacin 7.2 mg 36% B-12 1.4 mcg 23% B-6 0.28mg 14% *(composite of all retail cuts) Protein Source Calories Saturated Total Cholesterol (All values are based on ~3 oz trimmed = 85 g portion sizes) (Kcal) Fat (g) Fat (g) (mg) Veal Cutlet, leg, cooked, roasted Loin, cooked, braised Rib, cooked, roasted Breast, whole, boneless, cooked, braised Shank (fore and hind), cooked, braised 136 192 150 185 150 1.6 2.2 1.8 3.2 1.0 4.0 7.8 6.3 8.3 3.7 88 106 98 99 107 Chicken Breast (broilers or fryers), meat only, cooked, roasted Thigh (broilers or fryers), meat only, cooked, roasted 142 178 0.9 2.6 3.1 9.2 73 81 Turkey Turkey, all classes, light meat, cooked, roasted 133 0.9 2.7 59 Fish Salmon, sockeye, cooked, dry heat Swordfish, cooked, dry heat Shrimp, mixed species, cooked, moist heat Lobster, Northern, cooked, moist heat 184 132 84 83 1.6 1.2 0.2 0.1 9.3 4.4 0.9 0.5 74 43 166 61 Beef Eye round, trimmed to 1/4” fat, all grades, cooked, roasted Top sirloin, trimmed to 1/4” fat, all grades, cooked, broiled Tenderloin, trimmed to 1/4” fat, all grades, cooked, broiled 143 166 179 1.5 2.4 3.2 4.2 6.1 8.5 59 76 71 Pork Tenderloin, cooked, roasted Rib chop, cooked, broiled 139 186 1.4 2.9 4.1 8.3 67 69 Lamb Leg, shank, half, trimmed to 1/4” fat, choice, cooked, roasted Rack (rib), trimmed to 1/4” fat, choice, cooked, roasted 153 197 2.0 4.0 5.7 11.3 74 75 8 Veal Cooking Methods Cooking Methods To achieve the ultimate in tenderness and taste of cuts such as roasts, rib chops, loin chops, cutlets, and ground veal, the following dry cooking methods are recommended. Place veal in a broiler. Position thicker cuts towards the front of the broiler, where it is cooler. Turn veal and continue cooking to the desired degree of doneness. Grilling Roasting Roasting is for tender cuts such as the rib rack, loin, leg and boneless shoulder roast. Before roasting, meat can be rubbed with seasoning. Sear meat to form a brown crust, if desired. To roast, place meat fat side up on a rack in an open roasting pan. Roast until 5 to 10 degrees below desired doneness. Let the roast stand 15 to 20 minutes. Temperature will continue to rise 5 to 10 degrees to reach desired doneness and roast will be easier to carve. Broiling In broiling, meat is exposed directly to the heat source. Broiling is best for thinner cuts, like chops, steaks, and kabobs. The key to broiling is to match the rate at which the outside of the meat browns with the temperature inside of the meat. Seasoning can be added before or after broiling. Grilling adds rich flavor by browning the meat directly over the heat source. As in broiling, grilling also allows fat to run away from the meat, reducing the overall fat content. Veal chops, medallions, kabobs and ground veal patties are the best cuts for grilling. Position thicker cuts away from flames so that the outside is browned while the inside is cooked through. Turn veal and continue cooking to the desired degree of doneness. Sautéing Sautéing is a quick-cooking method ideal for thinner veal cuts. These include cutlets, cubed steaks, ground veal or veal cut into strips. Stir-frying Stir-frying is an excellent way to quickly cook uniform pieces of veal with vegetables and other ingredients. Moist Heat Cooking Methods Veal cuts that respond best to moist heat cooking include veal for stew, and those cuts from the shoulder, leg, shank, or breast. Braising uses less water than stewing. Veal osso buco is usually braised. Cook until fork tender. Use the liquid from braising for a sauce. Braising Slowly cooking in a closed container with a small amount of water is called braising. Stewing In stewing, smaller pieces of meat are covered completely by liquid, cooked slowly in a closed container until fork tender. 9 “The key to veal is to not overcook. Better to err undercooking than overcooking.” Chef Rayment, former Executive Chef Ritz-Carlton Dining Room, Boston Techniques Matching Veal Cuts to Cooking Methods Veal reaches its full potential when the proper cooking methods are used. Tender cuts flourish with dry heat cooking, such as roasting, broiling, grilling or stir frying. Less tender cuts need moist heat cooking, such as braising or stewing. The following is intended as a guide to help in preparing veal to its utmost taste and tenderness potential. Highly recommended Dry Heat Moist Heat Alternate, may need further fabrication * Marinate or tenderize Veal Cuts Rack ROAST BROIL Hotel Rack IMPS/NAMP 306, 306A Hotel Rack, Chop-Ready IMPS/NAMP 306B, 306C, 306D, 306E F O R E S A D D L E Rib Chops IMPS/NAMP 1306, 1306A,1306B,1306C,1306D,1306E Rack, Ribeye, Boneless IMPS/NAMP 307 Chuck Chuck, Bone-In IMPS/NAMP 308, 309 Shoulder, Arm or Blade Chops* IMPS/NAMP 1309, 1309A Chuck, Boneless IMPS/NAMP 309B, 309D, 309G, 310, 310A, 310B, 310C, 311 Breast, Foreshank/Osso Buco Foreshank IMPS/NAMP 312, 1312 Breast IMPS/NAMP 313, 314 Short Ribs IMPS/NAMP 323 Loin Loins IMPS/NAMP 331, 332 Loins, Boneless IMPS/NAMP 344, 344A Loins, Short Tenderloin IMPS/NAMP 347 H I N D S A D D L E Loin Chops IMPS/NAMP 1332 Leg Leg, Bone-In IMPS/NAMP 334 Leg, Boneless IMPS/NAMP 335, 336 Hindshank/Osso Buco IMPS/NAMP 337, 1337 Leg, Butt Tenderloin IMPS/NAMP 346, 346A Leg, Top Round IMPS/NAMP 349, 349A Leg, Sirloin, Cap Off, Tri-Tip On IMPS/NAMP 352 Leg, Boneless, 3 or 4 Parts IMPS/NAMP 363, 363A, 363B Cutlets IMPS/NAMP 1336, 1349A Other Portion Veal for Stewing/Kabobs Control Cuts IMPS/NAMP 395, 395A Ground Veal IMPS/NAMP 396 Veal Cubed Steak IMPS/NAMP 1300, 1301 10 GRILL SAUTÉ STIR FRY BRAISE STEW Classic Dishes Matching Veal Cuts to Classic Veal Dishes Classic veal dishes can be made using different cuts of veal. The choice of cut depends on cost and labor considerations. Classic Veal Dishes Highly recommended Occasionally used * Marinate or tenderize Veal Cuts Rack STEWS Blanquette Goulash Curry Marengo Paprika CUTLETS Wiener Schnitzel Scallopini Cordon Bleu Marsala, Piccata, Saltimbocca, Milanese, Oscar, Orloff, Parmesan CHOPS Grilled T-bone Stuffed Hotel Rack IMPS/NAMP 306, 306A Hotel Rack, Chop-Ready IMPS/NAMP 306B, 306C, 306D, 306E F O R E S A D D L E Rib Chops IMPS/NAMP 1306, 1306A,1306B,1306C,1306D,1306E Rack, Ribeye, Boneless IMPS/NAMP 307 Chuck Chuck, Bone-In IMPS/NAMP 308, 309 Shoulder, Arm or Blade Chops* IMPS/NAMP 1309, 1309A Chuck, Boneless IMPS/NAMP 309B, 309D, 309G, 310, 310A, 310B, 310C, 311 Breast, Foreshank/Osso Buco Foreshank IMPS/NAMP 312, 1312 Breast IMPS/NAMP 313, 314 Short Ribs IMPS/NAMP 323 Loin Loins IMPS/NAMP 331, 332 Loins, Boneless IMPS/NAMP 344, 344A H I N D S A D D L E Loins, Short Tenderloin IMPS/NAMP 347 Loin Chops IMPS/NAMP 1332 Leg Leg, Bone-In IMPS/NAMP 334 Leg, Boneless IMPS/NAMP 335, 336 Hindshank/Osso Buco IMPS/NAMP 337, 1337 Leg, Butt Tenderloin IMPS/NAMP 346, 346A Leg, Top Round IMPS/NAMP 349, 349A Leg, Sirloin, Cap Off, Tri-Tip On IMPS/NAMP 352 Leg, Boneless, 3 or 4 Parts IMPS/NAMP 363, 363A, 363B Cutlets IMPS/NAMP 1336, 1349A Other Portion Veal for Stewing/Kabobs Control Cuts IMPS/NAMP 395, 395A Ground Veal IMPS/NAMP 396 Veal Cubed Steak IMPS/NAMP 1300, 1301 11 ROASTS Seasoned ROASTS Rolled and/ or stuffed ROAST Crown SHANKS Osso Buco GROUND KABOBS Veal Terrine Burgers Meatballs Meatloaf Lasagne Ravioli SALADS Seasoning and Companions Veal’s versatility makes it exciting to prepare. Veal’s delicate flavor can be developed in countless ways using seasonings and ingredients from the traditional to the innovative: • Veal chop dusted with spices, kumquat chutney, cauliflower and madeira jus • Anise crusted veal with caramelized oyster mushrooms • Mongolian, marinated, grilled veal chop with grilled chinese eggplant and Thai fried rice F L AV O R T I PS There are a number of techniques for flavoring veal. The technique chosen may depend on the seasonings or ingredients used. • Pine nut and garlic chive crusted veal medallions, Thai basil mashed potato and yin yang mustard sauce • Rack of veal with rosemary, braised vegetables and mushroom juice Dry Rub Apply herbs and spices to the outside of the meat before roasting. Marinate Soak meat in a mixture of oils, herbs and acidic ingredients such as juices, vinegar, or wine. Marinating can also tenderize meat before cooking. Crust or Bread Coat meat in herbs, ground nuts or breadcrumbs. Sauce or Glaze Top meat with a blend of flavors while adding moisture. Stuff Fill veal with an assortment of vegetables, herbs, nuts and cheeses. Veal Seasoning and Companions Wines & Liqueurs Fruits & Juices Herbs, Spices & Flavorings Vegetables Other Ingredients Chardonnay and other white wines Citrus juice and zest Fresh and dried tomatoes Prosciutto Marsala Blood orange Fresh thyme, sage, anise, rosemary, fennel, and basil Madeira Kumquat Infused oil Eggplant Mushrooms, all varieties Cognac Apple Truffle oil Squash Capers Vermouth Cranberry Wood smoke Artichoke Pine nuts Brandy Plantain Soy sauce Leek, shallot, onion Pecans Dried apricot Salsa verde Potatoes Asparagus Peppers Crab, lobster Brie, goat, and mozzarella cheeses Bacon, pancetta 12 Profit withVeal Veal is an item that frequently appears on upscale menus, but many chefs may be surprised to find how affordable and versitile veal is for use in salads, appetizers, small plates and entrées. Today it is appearing more often on menus at casual format restaurants. • Veal’s upscale image generally commands a higher price point. • Veal’s smaller portion size delivers more profits per order than other meat dishes. • Many casual theme and upscale operators can further enhance their profits by using less expensive cuts of veal from the chuck or breast. Veal Cuts to Fit Any Menu Cost Level Product Name IMPS/NAMP Number Value Moderate Premium Suggested Portion Weight Range (in ounces) Veal Breast 313 10-15 Cubed Steak 1300 3-6 Veal for Stew 395 as specified Ground Veal Patties 1396A 3-6 Cutlet 1336 3-6 Osso Buco 1337 8-12 Loin Chops 1332 10-16 Rib Chops 1306 8-12 Rib Chops, Frenched 1306E 8-12 13 SHORT CUTS Looking for easy ways to put veal on the menu? More veal packers are doing the work for chefs by further fabricating cuts. Some of the products now available from select packers are breaded veal steaks, meatballs, seasoned shoulder roasts, cooked osso buco in sauce, veal steaks for sandwiches and veal sausages. These time and labor saving products make it easier to add veal to the menu. Sources EVEN MORE 1. All quotes attributed to Craig Claiborne are from Veal Cookery, Craig Claiborne. Harper and Row, 1978, New York. 2. On Food and Cooking, To obtain National Cattlemen’s Beef Association (NCBA) publications on veal please call 1-800-368-3138. For more information on veal, check NCBA’s websites: www.vealfoodservice.com www.vealmadeeasy.com The Science and Lore of the Kitchen, Harold McGee. Collier Books, Macmillan Publishing Company, 1984, New York. 3. Center-of-the-Plate Research Monitor. RBI Foodservice Research Center, 1995, New York. 4. Meat and Poultry Labeling Terms, FSIS Consumer Publications. U.S. Department of Agriculture, Food Safety and Inspection Service, November 1996, Washington, DC 20250. Veal information sources used in this guide and available from NCBA include: The Truth About Veal, 1989. Shedding Some Light on Veal: How to Respond to 5. All quotes attributed to Merle Ellis are from The Great American Meat Book, Merle Ellis. Knopf, 1996, New York. 6. All quotes from chefs were gathered from interviews in October 1997 and are reprinted with their permission. 7. Family Veal Farming: A Portrait From the Heart of America, American Veal Association, Middletown, PA. 8. Veal Quality Information Kit, American Veal Association 1997. 9. Meat for Modern Menus, NCBA, 1989. 14 Consumer Questions About Veal, 1991. Veal: A Lean Alternative, 1991. A reference guide for dietitians and health educators, including recent information on veal’s nutritional content. Veal: Menuing the Special Choice, 1996. An introduction to veal for foodservice operators. Includes recipes and nutritional information about veal. Glossary Bob Veal Veal calves fed milk, usually weighing less than 150 pounds and approximately three weeks old when marketed. The meat has a light pink color and a soft texture. Grading USDA designation that indicates quality or yield of meat. Grain-fed Veal Veal calves initially fed meat is ivory or creamy pink, with a firm, fine and velvety texture. Subprimal Smaller, further fabricated cuts milk and then fed a diet fashioned from the four of grain, hay and primal cuts. nutrition formulas. Meat Veal Consumption Conformity Firmness and shape of from grain-fed calves tends to be redder in (Per Capita) Veal consumption is muscles in a veal carcass. color and has additional currently one pound Connective Tissue The tissue between and within muscles that helps bind muscles together and attaches muscle to bone for support. marbling and often per capita, with heavier concentrations in the Northeast, Midwest and major metropolitan areas. Food and Drug Administration (FDA) Monitors the use of animal drugs by the livestock industry and approves all food ingredients and additives. Food Safety and Inspection Service (FSIS) Inspects livestock, carcasses and processing operations to ensure meat safety, wholesomeness and accurate product labeling. visible fat. Grain-fed veal calves are usually marketed at 5 to 6 months of age and weigh from 450 to 600 pounds. Portion Control Cuts The cuts of veal fashioned from primal or subprimal cuts to specified weights and thicknesses for individual servings. Primal A cut of veal that can be further fabricated into subprimal cuts. They are the leg, loin, rack and chuck. Special-Fed Veal Calves fed a nutritionally complete milk supplement until they reach 18 to 20 weeks of age and typically weighing from 400 to 450 pounds. The 15 Whey Whey is a by-product of the dairy industry. Sold as either a liquid or dry product, it is the main ingredient in feed for veal calves. Wholesomeness The general health and well-being of a calf before processing. The USDA inspects calves for wholesomeness prior to processing. Acknowledgements On February 1, 1996, the National Cattlemen’s Beef Association (NCBA) was formed by the consolidation of the National Cattlemen’s Association and the Beef Industry Council/Veal Committee of the National Live Stock and Meat Board. The Veal Committee of the NCBA is charged with increasing demand and profitability for the veal industry and channel partners. Funding is provided through the Beef Checkoff program. The Veal Committee of the NCBA would like to acknowledge the following state beef councils for making this guide possible: F L O R I DA NEW YORK BEEF INDUSTRY COUNCIL Special thanks to the American Veal Association, Keith Keogh, Dean of the California Culinary Academy, Chef Tim Cushman and Susan Parenti for their advice on this guide. 16 Veal Leg | IMPS/NAMP 334 Cuts from the veal leg are classics that invite exploration. New interpretations of cuts that have always played a role in Continental cuisine, such as veal cutlets and osso buco, abound. Chefs with the proper training can save costs by cutting the leg into portions themselves. Veal leg’s low per pound cost and high portion yield allow for a higher profit. “We buy a whole leg and slice it ourselves Succulent leg cuts, like veal top round, boneless veal leg for cutlets and roast and osso buco are well suited for dishes steaks. We use the that require moist heat cooking. Veal leg, top round, roasted bones for stock. It’s very efficient.” Richard Tebouel Chef La Reserve Ft. Lauderdale, FL NUTRITION FACTS NAMP Definition: The leg is that portion of the Hindsaddle remaining after removal of the loin. From the leg, boneless roasts and leg cutlets are fashioned. Osso buco can be cut from either the hindshank or the foreshank. Cuts from the leg include: • Bone-in | IMPS/NAMP 334 • • • • • • • • Boneless, Roast-Ready | IMPS/NAMP 335, 336 Hindshank | IMPS/NAMP 337 Osso Buco, Hindshank | IMPS/NAMP 1337 Butt Tenderloin | IMPS/NAMP 346, 346A Top Round, Cap On | IMPS/NAMP 349, 349A Sirloin, Cap Off, Tri-Tip On | IMPS/NAMP 352 Leg TBS, 3 and 4 parts | IMPS/NAMP 363, 363A, 363B Cutlets, Boneless | IMPS/NAMP 1336, 1349A Proximates Water Energy Protein Total lipid (fat) Units g kcal g g Minerals Calcium, Ca Iron, Fe Potassium, K Sodium, Na Zinc, Zn mg mg mg mg mg 5.1 0.8 330.7 57.8 2.6 Vitamins Thiamin Riboflavin Niacin Vitamin B-6 Folate Vitamin B-12 mg mg mg mg mcg mcg 0.1 0.3 8.4 0.3 13.6 1.0 Lipids (fat) Fatty acids, saturated Fatty acids, monounsaturated Fatty acids, polyunsaturated Cholesterol g g g mg 1.6 1.5 0.3 87.6 Values rounded to the nearest tenth 17 3 oz = 85 g 56.2 136.0 23.5 4.0 Veal Leg|Cuts Hindshank | IMPS/NAMP 337 Veal hindshank can be rubbed with herbs and cooked. Excellent for MENU IDEAS braising, osso buco is cut from the hindshank. Top Round | Top Round Roast IMPS/NAMP 349, 349A For an interpretation of the classic Veal Paupiette, veal top round can Top Round Roast in pink peppercorn demi-glace Ritz Carlton, Philadelphia be sliced, rolled with pancetta and parsley, then roasted. The top Leg Roast round can also be made into cutlets. Leg, Boneless | IMPS/NAMP 335, 336 A leg roast can be cooked unattended for several hours, freeing up precious labor in the kitchen. Leg roast makes a wonderful hot entree, or can be sliced and served cold for veal sandwiches. Cutlets | IMPS/NAMP 1336 Chefs are redefining the veal cutlet, a cut that is the basis of the most traditional veal dishes, including Veal Scallopini, Veal Marsala, Veal Saltimbocca, Veal Cooking Methods ROAST BROIL Piccata and Wiener GRILL SAUTÉ STIR-FRY BRAISE STEW Schnitzel. For a Hindshank contemporary Asian Top Round take, slightly thicker Leg Roast cutlets can be grilled Cutlets and served with Tenderloin Highly recommended pineapple fried rice.* Alternate | Butt Tenderloin IMPS/NAMP Veal Leg Roast with tomato marmalade and white beans National Cattlemen’s Beef Association Cutlets Côte de Veau a la Milanaise coated with bread crumbs and walnuts, lightly browned and served with a Madeira cream sauce Deux Cheminées, Philadelphia Veal Cutlet Sautéed Au Jus with fresh morels Le Cirque 2000, New York Layered Veal Scallopini, bell peppers and okra Lespinasse, New York Veal Medallions with tarragon and roasted pears Ritz Carlton Dining Room Boston *For Asian Grilled Veal with Pineapple Fried Rice and other innovative veal recipes call 888-854-VEAL. 346, 346A Robust veal medallions are cut from the butt tenderloin. Pounded flat or left thick, medallions are a terrific canvas for highlighting signature sauces. 18 Veal Loin | IMPS/NAMP 331 Frequently featured on upscale menus, veal loin yields premium cuts of veal. Hearty loin chops, strip loin and tenderloin medallions come from the loin, offering chefs a breadth of choice. Chefs can purchase a boneless strip loin (also called loin eye) or buy a whole loin and cut it down themselves. Searing and pan roasting are good choices for this juicy cut. Medallions can be cut from the butt tenderloin, pounded flat and then sautéed or grilled. For comfort food that is elegant, veal loin teams up with “What I love about veal is its delectable flavor and ability to transform other flavors. We always have veal because the people always ask for it.” Edward Tolini Owner, Le Bocage Watertown, MA ingredients like apples, cranberries, NUTRITION FACTS chestnuts and lentils. In summer, try lighter Veal loin, roasted flavors like citrus and seasonal favorites like plums, fresh basil and tomatoes. NAMP Definition: The loin is that portion remaining after the legs have been removed from Item No. 330 Hindsaddle. The legs shall be removed by a straight cut perpendicular to the back bone through a point immediately anterior to the hip bone, leaving no part of the hip bone cartilage on the bone. Cuts from the loin include: • Loins | IMPS/NAMP 331, 332 • Loins, Boneless | IMPS/NAMP 344, 344A • Short Tenderloin | IMPS/NAMP 347 • Loin Chops | IMPS/NAMP 1332 Proximates Water Energy Protein Total lipids (fat) Units g kcal g g Minerals Calcium, Ca Iron, Fe Potassium, K Sodium, Na Zinc, Zn mg mg mg mg mg Vitamins Thiamin Riboflavin Niacin Vitamin B-6 Folate Vitamin B-12 mg mg mg mg mcg mcg Lipids (fat) Fatty acids, saturated Fatty acids, monounsaturated Fatty acids, polyunsaturated Cholesterol g g g mg Values rounded to the nearest tenth 19 3 oz = 85 g 60.7 217.0 24.8 12.3 19.0 0.9 325.0 93.0 3.0 0.05 0.28 8.7 0.34 15.0 1.2 5.2 4.8 0.8 103.0 Veal Loin|Cuts | Loin Chops IMPS/NAMP 1332 “We use veal not just Loin chops, the veal T-bone, present a MENU IDEAS Loin Chops Seared Veal Loin Chop, rubbed with sage and thyme, with demi-glace and white bean cassoulet Pillar House Newton Lower Falls, MA Grilled Veal Chop Tchoupitoulas with a light fond de veau Commander’s Palace New Orleans hearty portion with a delicate flavor. as an entree, but in For a Mediterranean flavoring, try salads and appetizers coating the T-bone with a veal stock as well. There is a mixed with lemon and garlic before certain percentage grilling.* Served roasted or grilled with a variety of accompaniments, loin chops are a satisfying and profitable center-of- of our customers who demand veal in many the-plate item. different ways.” | Bert Gill Loins, Boneless IMPS/NAMP Executive Chef 344, 344A Strip Loin Grilled Veal Loin Escalope with hazelnut lemon butter and peppercorn spaetzle Le Bocage Watertown, MA Pan Roasted Veal Loin with smoked andouille, shiitake mushrooms and sun dried tomato ragout G&E Courtyard Grill New Orleans * For Lemon-Garlic Veal T-Bone and other innovative veal recipes, call 888-854-VEAL. Pillar House Boneless strip loin, or loin eye, can be Newton Lower ordered with the flank and membranous Falls, MA “skin” surface removed. Strip loin can be grilled or roasted. Loin slices can be featured in a salad. Cooking Methods ROAST BROIL GRILL SAUTÉ STIR-FRY Loins Loins, Boneless Loin Chop Short Tenderloin Highly recommended 20 Alternate BRAISE STEW Veal Rack | IMPS/NAMP 306 Many chefs look to lamb or pork for a crown roast, but veal rack offers an exciting alternative. Chefs who want to showcase wood or brick-oven roasting should try veal rack for outstanding taste and presentation. NUTRITION FACTS Veal rib, roasted “Veal attracts a very upscale clientele. If they find you really NAMP Definition: This item is prepared from the Foresaddle by a straight cut between the 4th and 5th ribs and includes ribs 5 through 11. The plate portion of the breast is separated by a straight cut across the ribs that is no more than 4.0 inches (10.0 cm) from the outer tip of the ribeye muscle (longissimus dorsi). The ribeye muscle shall be approximately equal to or larger than the complexus muscle on the cut surface of the chuck end. Purchaser may request this item be split. know how to prepare veal, and you give them a variety, they’ll seek you out.” Daniel Bruce Executive Chef Cuts from the rack include: • Hotel Rack | IMPS/NAMP 306, 306A • Hotel Rack, Chop Ready | IMPS/NAMP 306B, 306C, 306D, 306E • Rib Chops | IMPS/NAMP 1306, 1306A, 1306B, 1306C, 1306D, 1306E • Ribeye, Boneless | IMPS/NAMP 307 Rowes Wharf Boston 21 Proximates Water Energy Protein Total lipids (fat) Units g kcal g g 3 oz = 85 g 54.9 150.5 21.9 6.3 Minerals Calcium, Ca Iron, Fe Potassium, K Sodium, Na Zinc, Zn mg mg mg mg mg 10.2 0.8 264.4 82.5 3.8 Vitamins Thiamin Riboflavin Niacin Vitamin B-6 Folate Vitamin B-12 mg mg mg mg mcg mcg 0.1 0.2 6.4 0.2 11.9 1.3 g g g mg 1.8 2.3 0.6 97.8 Lipids (fat) Fatty acids, saturated Fatty acids, monounsaturated Fatty acids, polyunsaturated Cholesterol Values rounded to the nearest tenth Veal Rack|Cuts C AT E R I N G A CUT ABOVE | Rib Chops Caterers agree veal is a popular item that puts banquets, rehearsal dinners and parties a cut above. Veal’s presence on a catering menu is not limited to entrees. Less expensive cuts, such as ground veal, lend distinction to appetizers. Some of America’s renowned chefs share ideas for using veal on a catering menu: 1306 IMPS/NAMP Whether roasted, grilled, or broiled, rib chops round out a menu. Exposing the rib bone, French style, MENU IDEAS or shortening it can make dramatic Rack differences in presentation. To Stuffed Eye of Veal Les Nomades Chicago enhance flavor, apply a glaze of Roasted Prime Rib of Veal for Two, pimento stuffed with Provençal vegetables One Market San Francisco Rack of Veal with rosemary, braised vegetables and mushroom juice Fournou’s Ovens San Francisco Standing Rib Roast of Veal with crayfish, lobster and cêpe risotto, artichokes, black truffles and herb salad L’Espalier Boston *For Veal Chop Balsamico with Asparagus Risotto and other recipes, call 888-854-VEAL. Jim Dunleavy, Ritz-Carlton, Philadelphia Hors d’oeuvres: Ground Veal Veal sausage wrapped in puff pastry and dipped in Pommery mustard balsamic vinegar to chops and grill.* | Ribeye IMPS/NAMP Veal Top Round Carving table entree: Top round roast in pink peppercorn demi-glace 307 Michael Uddo, G&E Courtyard Grill, New Orleans Veal Loin Entree: Veal loin marinated in olive oil and lemon, rubbed with salt and pepper and rotisserie roasted Jay T. Smith, Disney’s Contemporary Resort, Lake Buena Vista, FL Veal Rib Chop Entree: Veal rib chop with chipotle demi-glace Les Nomades in Chicago, serves a boneless ribeye. The ribeye is stuffed with roasted onions, then is roasted and served in a red wine wild mushroom sauce with braised pieces from the shank for contrasting flavors. Cooking Methods ROAST BROIL GRILL SAUTÉ STIR-FRY Hotel Rack Hotel Rack, Chop-ready Rib Chops Ribeye Highly recommended 22 Alternate BRAISE STEW Veal Shank| IMPS/NAMP 337/312 “Osso Buco is one of our most popular | Osso Buco dishes. Our customers IMPS/NAMP 1337/1312 Most commonly cut from the hindshank | IMPS/NAMP 1337, love it. We sell about 30-40 lbs. a week.” osso buco can also be cut from the foreshank | IMPS/NAMP Bruno Quercini 1312. For tenderness, osso buco requires slow braising. Executive Chef MENU IDEAS The center bone provides flavor and produces Pane E Vino gelatin that helps bind sauces. Traditionally, San Francisco osso buco is served with gremolata — a Shank garnish of chopped parsley, garlic and grated Osso Buco, braised in white wine, veal stock, rosemary, sage with saffron risotto Pane E Vino San Francisco osso buco over couscous with chickpeas, and golden raisins. Flavor with cilantro, cumin, cinnamon and citrus zest.* Braised Veal Osso Buco with Italian greens and white truffle Parmesan polenta Cary Philadelphia NAMP Definition: This item may be prepared from Item Nos. 312 or 337. The hindshank or foreshank shall be cut into widths specified by the purchaser. The slices shall be cut approximately parallel to the bone length so as to display a cross section surface at least 75% lean on each side. *For Moroccan Osso Buco over Couscous and other recipes call 888-854-VEAL. Cooking Methods ROAST NUTRITION FACTS lemon zest. For a Moroccan twist, serve BROIL GRILL SAUTÉ STIR-FRY BRAISE Osso Buco Highly recommended STEW Veal shank (fore and hind) braised Proximates Water Energy Protein Total lipids (fat) Units g kcal g g Minerals Calcium, Ca Iron, Fe Potassium, K Sodium, Na Zinc, Zn mg mg mg mg mg 28.9 1.1 262.7 79.9 5.8 Vitamins Thiamin Riboflavin Niacin Vitamin B-6 Folate Vitamin B-12 mg mg mg mg mcg mcg 0.0 0.3 8.2 0.2 14.5 1.4 Lipids (fat) Fatty acids, saturated Fatty acids, monounsaturated Fatty acids, polyunsaturated Cholesterol g g g mg 1.0 1.3 0.4 107.1 Values rounded to the nearest tenth Alternate 23 3 oz = 85 g 53.5 150.5 27.4 3.7 Veal Breast | IMPS/NAMP 313 “We’ve found that even guests who are hosting large banquets will request veal. It makes Veal breast or brisket is an economic cut that allows for a very special chefs to be innovative. Traditional preparations of veal occasion.” breast call for a pocket to be cut into the breast, filled with stuffing and braised. MENU IDEAS However, more chefs are using creative Breast Chef Rayment Ritz Carlton Dining Room, Boston preparations and a variety of techniques, like Smoked Veal Brisket “Pastrami” with whole grain mustard and sweet vermouth jus, semolina gnocchi and fennel slaw Chef Paul O’Connell Providence Brookline, MA barbecued brisket,* to make signature dishes from veal breast. NUTRITION FACTS NAMP Definition: The breast shall contain 11 ribs and consists of the intact plate and brisket portion of the forequarter. The diaphragm may be removed, but if present, the membranous portion shall be removed close to the lean. The heart fat shall be excluded. *For Texas Barbecue Veal Brisket with Beans and Rice and other recipes, call 888-854-VEAL. Cooking Methods ROAST BROIL GRILL SAUTÉ STIR-FRY BRAISE Breast Highly recommended Alternate STEW Veal, breast, whole, boneless, braised Proximates Water Energy Protein Total lipids (fat) Units g kcal g g Minerals Calcium, Ca Iron, Fe Potassium, K Sodium, Na Zinc, Zn mg mg mg mg mg Vitamins Thiamin Riboflavin Niacin Vitamin B-6 Folate Vitamin B-12 mg mg mg mg mcg mcg 0.1 0.3 7.6 0.3 12.8 1.3 Lipids (fat) Fatty acids, saturated Fatty acids, monounsaturated Fatty acids, polyunsaturated Cholesterol g g g mg 3.2 3.8 0.7 98.6 Values rounded to the nearest tenth 24 3 oz = 85 g 50.8 185.3 25.8 8.3 7.7 0.7 245.7 57.8 3.6
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