Veal

Veal comes from young calves, typically up to eight months of age. It is characterised by a light pink colour, fine texture and a delicate flavour that is milder than that of adult beef. Thanks to its low fat content and high proportion of protein, it is considered a lean meat. Veal features in many of the world's great cuisines, Italian vitello tonnato, Wiener Schnitzel and blanquette de veau are all classic dishes. The most prized cuts include the tenderloin, leg and chops. Veal bones form the basis of quality stocks and fond. The meat requires gentle cooking, as its low fat content means it dries out quickly if overcooked.