veal

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veal,

flesh of a calf from two to three months old weighing usually less than 300 lb (135 kg). The locomotion of the veal calves is often restricted, and they are fed a real or synthetic milk that is high in protein and low in iron; this produces the desired tenderness and white color of good veal. It contains gelatin in large proportion and is therefore excellent for making soup stock. Flesh from week-old calves disposed of by the dairy industry is used in certain meat products but is not, properly speaking, veal. Veal is sold almost entirely as fresh meat. The main cuts are the leg, loin, ribs (or rack), shoulder, and breast. The brains, liver, kidneys, sweetbreads, and tongue are considered delicacies.

veal

a calf, esp one bred for eating
References in periodicals archive ?
He stuffs ground veal into his tortellini and floats them in a fragrant broth for a tasty, steaming version of the traditional tortellini in brodo ($7.
Recommended items: Assorted crostini, clams and calamari in broth, pancetta-wrapped goat cheese balls, shrimp and crab cakes on bean stew, lentil and chicken soup with potatoes and chard, minestrone, maccheroncetti with ground veal and ricotta balls, whole deboned chicken in a skillet with spinach and roasted potatoes, grilled chicken and duck sausages, roast loin of pork with crackling, lamb shank in vegetable wine sauce, assorted cheeses and walnuts with chestnut honey and marinated pear.
Some of the more flagrant menu misrepresentations include pork soaked in milk or cream served up as veal, ground veal patty substituted for veal cutlet, smaller ocean shrimp for big Gulf prawns, and pork shoulder served as baked ham.