Veal

• Veal cutlets are often pan-fried or breaded for dishes like Wiener Schnitzel, offering a crispy exterior and a tender interior; this is a classic preparation that highlights the meat's delicate flavor.
• Ground veal can be used in meatballs or meatloaf, providing a finer texture and milder flavor compared to using ground beef alone; this makes it a good option for those who prefer a less intense meaty taste.
• Veal shanks are commonly braised for dishes like Osso Buco, where the slow cooking process breaks down the connective tissue, resulting in incredibly tender and flavorful meat that falls off the bone; this is a popular method for enhancing the shank’s robust flavor.
• Veal chops can be grilled or pan-seared, offering a more elegant alternative to pork or beef chops; the subtle flavor of veal is well-suited to simple preparations with herbs and butter.
• Diced veal is frequently incorporated into stews or ragouts, providing a tender and flavorful protein component; its mild flavor complements a wide range of vegetable and spice combinations.
• Veal stock is a key ingredient in many classic sauces and soups, adding richness and depth of flavor without being overpowering; it's a versatile base for both savory and creamy preparations.

• Excellent source of lean protein for muscle building and repair.
• Rich in essential nutrients like vitamin B12, crucial for nerve function and energy production.
• Provides iron, supporting healthy red blood cell formation and preventing iron deficiency.
• Contains zinc, important for immune system function and wound healing.
• Offers phosphorus, essential for bone health and energy metabolism.

Veal is highly perishable and requires careful storage. Fresh veal should be refrigerated immediately at a temperature of 40°F (4°C) or below. Wrap it tightly in plastic wrap or butcher paper, or place it in an airtight container to prevent freezer burn and maintain quality. Use within 2-3 days for optimal flavor and texture. For longer storage, veal can be frozen for up to 9-12 months. Thaw frozen veal in the refrigerator for food safety.