Times are changing when it comes to Veal… We were very proud to become one of Ireland’s first food recipients of a Compassion in World Farming Award for our Kilkenny Rosé Veal. Recognition such as this is crucial so that we can ensure there is a shift in people’s perceptions of Veal.
There are so many different ways to make the most of this versatile and delicious meat from Home Made Burgers to yummy Escalopes. With its tender, lean and mellow taste, Rosé Veal is packed full of minerals and vitamins, has easy digestibility and is a great alternative when you’re keeping an eye on the calories!
Because Veal has not been widely available for some time, we know that it might lead to some questions such as “How do I know which cuts to buy” and “How should I use it” – Here are some of our top tips
When buying Veal
- Tender cuts of veal are from the loin, breast, and leg
- The tougher and often less expensive cuts are from the shoulder
- Veal is prepared as ground or stew, breast, roast, chops (rib or loin), round steak, and cutlets which are also called scallops or escalope’s
- Marbling should be light
Getting the most out of your Veal
- The meat is typically best when prepared by stewing, roasting, braising, or sautéing
- A moist heat is best when it comes to cooking Veal, it tends to become tough with overcooking. Use olive oil or a basting liquid to ensure it is moist
- Remember this is a versatile and subtle meat which is easy to overpower so it works best when paired with lighter sauces and seasonings
- White wine works excellently for marinades and deglazing
- If roasting, throw uncooked bacon slices over the veal to add flavour and prevent it from drying out
If you would like further information about Kilkenny Rosé Veal then please don’t hesitate to contact us.