John Myers
Comes from young cattle that are a few weeks but no more than eight months old. In Germany, slaughter usually takes place at the age of 22 weeks. It is particularly delicate, light pink and therefore only needs to hang for two to three days. You can eat different cuts of veal. These include, nut, back, top and bottom half, rump, knuckle, chops, and loin. Veal innards are also suitable for consumption.
Origin
Above all, the use of veal for the famous dishes Wiener Schnitzel, Zürcher Geschnetzeltes and Munich Weißwurst made veal a popular and popular type of meat.
Season
Veal is available all year round
Taste
Veal tastes particularly tender and mild.
Use
Depending on the cut, veal is suitable for roasts, schnitzels, pan-fried dishes, ragouts and sliced or roulades. In addition to those already mentioned, there are famous dishes with veal piccata milanese – although you use chicken for our recipe -, osso buco, veal rolls, vitello tonnato or veal liver Berlin style. For our Munich schnitzel, on the other hand, you use pork.
Storage
Fresh veal can be packaged and refrigerated for two to four days. It will keep frozen for up to ten months.
Nutritional value/active ingredients
100 g contain an average of 160 kilocalories or 669 kilojoules, 26 g protein, almost 6 g fat and no carbohydrates. Vitamins B2, niacin, pantothenic acid, B6 and B12 are worth mentioning, minerals are phosphorus, zinc and copper.
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