Veal: Quality and Cuts

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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The way in which the calf is raised will affect the quality of the butchered meat. Calves that are entirely milk (or formula) fed will be the palest meat, almost ivory; calves reared indoors but fed hay and other feeds will have darker meat, as will those left to suckle and graze in the field. For many eaters, the paler the meat, the better—and the better the offal because more delicate in flavour.

France, Italy, and C. Europe are the home region of veal escalopes, thin round or oval pieces cut from the loin, leg, or best end. These were formerly known as collops in Britain. A schnitzel is an escalope under its German name.