The Pieces of the Calf, and How to Cook Them

Neck – veal from the neck is ideal for roasts (including rolled roasts), starters, goulash and stews. It is fat-soaked and therefore remains juicy even during the long stewing time of more than one and a half hours. The meat has bite, for four people calculate at least 800 g. By the way, minced meat can also be from the neck.

Shoulder – The shoulder, which is also called loaf or possibly bow, is less fatty than the neck, but no less suitable for roasts and starters with bite (time and quantities as above). It is also used to make meatballs, in this case calculate 600 g for 4 people and a braising time of thirty minutes.

Back – The back is a tender short meat and should not be stewed for a long time. It is divided into the following pieces: * The chops, which can be purchased individually.

* The chop in one piece, called a loin, which makes a festive roast (remove the back comb to make carving easier). For 4 people calculate 1, 2 kg, roasting time in the oven at 220 °C one and a half to 1 3/4 hours.

* The kidneys are sold cut as veal steaks, or in one piece they make a very delicate roast, which takes about forty minutes in a 220 °C oven. For 4 people calculate 700 to 800 g.

* The fillet, as the noblest meat, is also correspondingly expensive. It can be roasted in one piece or possibly baked in batter, cut you get medallions and a little bit thicker fillet steaks.

Breast

Related Recipes:

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