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Herb Roasted Loin of Veal
This Herb-Roasted Veal is from Senior Sous Chef David Fritsche, of the Jumeirah Essex House in New York City. The recipe won first place in the 2008 Le Québécois Grain-fed Veal Recipe Contest.
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Product Reviews / Main Nibbles / Meat & Poultry

Gourmet Veal

Veal Products & Veal Recipes
Veal Cutlets, Veal Loin, Veal Chops

 

We love veal, usually reserving it for special occasions. Though you may read articles about how calves are ill treated in the production of veal, there are plenty of suppliers offering humanely- and sustainably-raised meat if you’re willing to do some searching. If you have a favorite veal product to recommend, let us know.

Veal Articles Veal Recipes

 

 

Nibble Tip

Veal’s versatility makes it appropriate for many different cooking methods, including boiling, grilling, pan-broiling, sautéing, roasting or braising. It lends well to many flavor preparations, such as breading, marinades, dry rubs, sauces and glazes. Because veal contains less fat than other types of meat, be sure to select a cooking method that matches your cut. Tender cuts are best for dry heat cooking. Less tender cuts require moist heat cooking for optimal flavor. Use a tenderizing marinade if you prefer to use a dry heat cooking method.


Photo courtesy of Le Québécois Grain-Fed Veal.

Osso Bucco Stuffed Veal

 

 

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