How many butchers have veal in your windows today? I have not seen a great deal of veal around on my travels in the past, mainly Osso Buco in the cooler months, schnitzels and whole veal rumps and I would rarely find the odd fresh veal carcass hanging in the fridge.
Is supply an issue or is it customer demand? There is a misconception with some consumers that veal butchers are selling is bobby veal and avoid it for a variety of reasons; however, that is not what the majority of butchers are selling.
Veal weight classifications as per the AUSMEAT Handbook are as follows
- Light Veal (Bobby) under 40KG
- Light Veal 40.1kg – 70kg
- Veal 70.1 – 150kg
Most cartoned veal is from that 70.1kg to 150kg carcass weight range that some butchers object that it is not real veal. Unless you are receiving bobby veal or light veal carcasses, the 70.1 to 150kg range is all that is available in carton form and technically, is still veal.
The larger veal carcasses eats very well as a roast, schnitzel, steak, veal chop/T-bone and braises. It is a healthier option for people looking to avoid fat or just looking for a small sweet tender piece of red meat.
Leg primals are possibly the most economical way to put veal in the cabinet. The entire muscle group suit roasting, braises, stir fry or schnitzels.
Why not try veal again if you have dropped it off your range, crumbed veal schnitzels are always a time saver for the busy customer, or make up veal cordon bleu or something special like veal saltimbocca. We have easy value added recipes in the Beefing and Racking up your profits manual; simply substitute the beef for veal topside or silverside. These Cordon Bleu`s were a popular favourite in my old shop many years ago, we would fill the tray up ready for the after school rush and we always had to make more by the end of the day.