Veal

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, fore-shank, round, brisket,short plate, flank. See Braising for more details on braising.

B. Grill/Broil/Saute/stir-fry 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, Saute, Stir-fry 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.