1. Veal
• Veal is a byproduct of the dairy industry
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50lb-80lb per day
15,000lb-37,500lb per lifetime
US production in 2007 = 185 billion lbs.
75 gl per lactation
• Average cow may lactate up to 10 times in its lifetime
• Most dairy cows are allowed to lactate 3 times before they are
culled (slaughtered)
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Milk production statistics

2. Primal Cuts of Veal
• Foresaddle
• Hindsaddle
• Loin
• Leg
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Shoulder
• Rib
• Foreshank & Breast

3. Chef Michael Scott
Lead Chef Instructor AESCA
Boulder

4. Grading
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Prime
Choice
Good
Standard
utility
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• USDA Grading Scale

5. Variety Meats or Offal
Muscle Meats
Liver
Kidney
Brains
Sweetbreads
(Thymus Gland)
Heart
Tongue
Tripe
Oxtail
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Glandular Meats

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Do not have muscle fibers
Naturally tender
Overcooking makes them dry and tough
Very perishable
• Must be very fresh
• Freeze or partially cook
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Cooking Glandular Meats

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More tender (less connective tissue due to age)
Light in color
Floured in order to produce Maillard reaction
Tougher cuts are braised or cut into escalope
• Sliced thin against the grain
• Flattened or pounded with meat tenderizer
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Cooking Veal

8. Spaetzle
• German style dumpling
• Use perforated pan or spaetzle maker over boiling salted
water
• Blanch/shock
• Reheat at service
Brussels's sprouts
• Core or score to tenderize hard core
• Blanch/shock
• Cut in half or keep whole
• Reheat at service or slow cook in fat
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Other Menu Items