Discover the mild flavour of tender Ontario veal. This high-quality protein is an excellent source of iron, zinc and vitamin B12. It’s leaner and lower in saturated fat than pork, chicken and beef.
Choose meat with a fine grain and milky white fat.
Milk-fed veal is pale pink with a delicate flavour, while grain-fed veal is reddish-pink with a mild beef flavour. The majority of veal produced in Ontario is grain-fed. These animals weigh up to 700lbs (318 kg).
Store fresh veal in the meat compartment or in the coldest part of your refrigerator. Keep supermarket veal in its package until use. Wrap meat from the butcher loosely in waxed paper or foil. Use within two days.
Refrigerate cooked veal, tightly covered, up to 5 days or freeze up to 3 months.
With more than 35 cuts to choose from, Ontario veal is right for any occasion.
Cuts from the rib (chops, roasts) or loin are the most tender and cook quickly. Roast, grill, broil or pan-fry.
Thin, tender veal scallopine may be the fastest dinner ever. Heat a skillet on medium-high, add a little oil and sauté pieces about 2 minutes per side.
Choose ground veal for juicy burgers or meat pies.
Less tender cuts such as veal shank, shoulder and breast are ideal for slow braises and stews cooked in liquid.
Veal’s delicate flavour suits many seasonings and sauces. Favourite herbs include thyme, rosemary, sage, fennel and basil. Tomatoes, mushrooms and lemons make classic sauces.
Roast veal in a preheated 160°C (325°F) oven until a thermometer reads 68°C (155°F) for medium. Let stand 15 minutes before serving for easier carving.