Though Veal is a smaller version of Beef, the flavor profile is much different. Veal acts as a vessel to
transfer flavors. Veal itself is matured up to 20 weeks, where beef is matured between 9 and 30 months.
Veal is so much smaller, some of the muscles aren't existing as they are in developed beef. A Veal
calf is up to 450 lbs. where mature beef cattle 800- 1200 lbs.
Determine what method to use:
A. Braising is commonly used for many cuts of meat where the muscles are more
developed, they tend to need help, (acid, moisture) to make them more
tender. You could braise any cut of meat, but often times the tougher
cuts have more connective tissue, which adds to the flavor in the braising
process that more tender cuts of meat don't have. They come from the
primal cuts: chuck, foreshank, round, brisket,short plate, flank. See
Braising for more details on braising.
B. Grill/Broil/Sautee/stirfry is commonly used for cuts of meat that don't
need as much help to make them tender. These cuts primarily come from
the primal cuts: rib, sirloin, loin. You could braise or roast these as well.
See Grill, Broil, Sautee, Stirfry for details on these cooking methods.
C. Roasting used for larger cuts of beef, this doesn't make meat more tender. This
method can come from the primal cuts: rib,chuck, sirloin,round, brisket.
The best roasts come from the more tender primal cuts, although leg in
lamb seems more tender than veal, and beef. For More information on
roasting go to Roasting.
Proteins to: Braise Proteins to: Grill Proteins to: Roast Rib chop
Short ibs
Blade roast
Arm roast
Boneless shoulder arm aoast
Round steak or roast
Shank
Breast
Riblet
Boneless rump roast
Stew meat
Top sirloin steak
Loin chop
Kidney chop
Cubed steak
Cube steak
Ground veal
Top sirloin
Loin chop
Kidney chop
Cutlet
Top round steak
Boneless rib chop
Blade steak
Arm steak
Boneless shoulder eye
roast and arm roast
Blade roast
Crown roast
Rib Roast
Boneless rib roast
Boneless rump roast
Breast
Boneless breast
Loin roast
Boneless loin roast