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Veal - The Essence of Fine Dining

"Veal is, in the minds of connoisseurs, the most delicate, elegant and delectable of meats." Craig Claiborne, Cookbook Author and former NY Times Food Critic To diners, Veal USA milk-fed veal symbolizes the epitome of refinement and taste. Its velvety smooth succulence is only the beginning. Unlike any other meat, our quality assured veal gracefully surrenders its subtle yet distinctive flavor to the most creative and savory seasonings without ever being overpowered. But don't feel guilty for indulging. Veal USA veal is also one of the leanest meats you can enjoy.

Veal has its roots in Italian, French and Eastern European cuisine, although it was the Dutch who originally developed the milk-fed veal production method. Acclaimed chef and restaurateur, Pierro Selvaggio, owner of the famed Valentino Restaurant, in Santa Monica, California affirms, "One of the specialties of any Italian restaurant is veal, and Valentino Restaurant is no different. The height of a main course is a veal chop. In a chop house it would be grilled, in a French restaurant, served with morels and cream sauce, and in the Italian restaurant, the classic elegant indulgence is with mushrooms or deglazed red wine."

A menu featuring veal is a sure sign that a special dining experience is in store. Nowadays, more chefs are showcasing Veal USA veal in an array of exciting entrees, salads, and appetizers. Depending on the cut and preparation, milk-fed veal can be light or hearty, yet it is always nutritious and satisfying.

What Professionals Say About Veal

Chefs, Cookbook Authors & Connoisseurs

"The flavor of veal is so special, it seems a shame to cover it up." "This big, juicy chop [Monster Herbed Veal Chop] is a perfect guest-impressor at an elegant dinner party."

"Veal is the young tender meat of a calf that has not yet put on adult fat. That makes it a good choice for healthful eating."

" With carefully controlled diets and good husbandry methods on American farms, veal calves grow to market size quickly." "...and almost every cut is tender, lean and delicately flavored."

"Veal is the most delicate of all meats, with a subtle flavor and texture. This almost bland flavor makes it perfect for seasoning with herbs and other, more distinctly flavored ingredients. Because veal comes from young animals only, it is always very lean, with no marbling and only a thin, external layer of fat."

"Veal has been considered a special dish since Biblical times, when the return of the prodigal son was celebrated by cooking a fatted calf. Today, veal is a rare luxury."

"Veal. The most delicately flavored of all meats, veal is simply very young beef. Having such a mild flavor makes it especially suitable for use in recipes with fancy sauces and pungent seasonings."

"...it (veal) is a versatile and very tasty meat. Plus it has the advantage that people really don't expect you to serve it to them at home. In other words, it's so "out" that it's actually cool."

"The neutrality of veal is the secret of its often-remarked versatility." "...'the chameleon of the kitchen,' the nineteenth-century gourmand Grimod de la Reyniere called it."

"Veal is, in the minds of connoisseurs, the most delicate, elegant and delectable of meats." "Ask any great professional chef who presides over a European kitchen and he will tell you that veal is also the most versatile of viands." "The meat simply has a purity of flavor unlike any other." "What can you say about veal scaloppine except that there is no limit, other than one's own imagination, to the uses to which this cut of meat can be put?"

"Delicate, smooth and mild, veal has long been the favorite meat of great chefs around the world. Its subtle flavor makes it a perfect palette for creative cooks to work their magic... "

"Veal marries perfectly with myriad vegetables and herbs as well as butter, cream, fragrant oils, wines and flavorful stock. It never overwhelms, it just supports, so that every time we cook veal, it seems new and exciting."

"Whatever you do with veal, do it gently and it won't disappoint you."

"Rib and Loin: These luxurious roasts make spectacular entrees for entertaining."

"Breast: This is probably the least expensive cut but it is as wonderful eating as the rest of the animal. "

"Shank: They can stand up to longer cooking times and for that reason develop the most flavor. The velvety marrow inside the bone is icing on the cake."

"A lot of people don't eat veal but that's their problem. If you do eat veal, then you must try this (veal in caper sauce).

"The height of a main course is a veal chop".

"Whenever my wife and I crave a little luxury, we head for our local butcher and purchase some veal chops. We marinate them in a simple mixture of olive oil, lemon juice and thyme, then grill them over wood."

"Even if veal costs $10.00 per pound, it will cost only $2.50 per portion, which many consider reasonable for a delicious meal."

"When she is in the dining room (of the Beverly Hills Hotel), Sophia Loren often orders Vitello Tonnato (Veal and Tuna). Her portrait graces the wall above her private table."