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All about veal

Did you know Quebec is the country’s largest veal producer? Tender, refined and versatile, veal deserves to be more widely known and served more often.

Veal makes for succulent cutlets, chops and osso buco, and its lean, mineral-rich meat can be prepared in any way in no time at all. The secret lies in varying the cuts and cooking methods to ensure a wow effect every time.

Quebec milk-fed veal

Calves are fed exclusively on hormone-free milk until they reach maturity. Indeed, in its lifetime, a calf will drink about 2000 litres of milk. This healthy diet yields quality white flesh that’s incredibly tender!

With its sweet taste, connoisseurs and children alike appreciate this juicy meat, which is delicious in dishes that feature cream, cheese, herbs, and spices.

Veal cuts aren’t only affordable, but they’re just as nutritious and lean as other, often more expensive, cuts of meat!

Nutritional value, health benefits and veal conservation

This tender, light pink meat has a refined taste and low-fat content that’s on par with poultry. Veal is an excellent source of vitamins, and a special place should be reserved for it on our plates!

Veal’s nutritional value and health benefits

  • A lean meat, veal has a mere 180 calories and serves up 30 g of protein per 100 g.
  • It’s also an excellent source of minerals (phosphorus, iron, zinc, copper, selenium) and vitamins (B2, B3. B6, B12, and D) that play an active role in the body’s proper functioning.

Storing veal

To enjoy veal at its best, store it in the refrigerator for two to three days at most away from cooked meats, ideally in the coldest part of the refrigerator between 0°C (32°F) to 4°C (40°F). Your butcher specialist recommends that you keep it in the hermetic packaging in which you purchase it.

If you don’t plan to cook the meat in the next few days, you can freeze it for about four months. Use freezer bags that let you remove as much air as possible. Tip: Write the date you freeze the veal on the freezer bag, and always use frozen meat from the oldest to the most recent date.

Recipes for every cut of veal

There are thousands of ways to prepare veal. Here are a few ideas to inspire you. You’ll definitely make your guests happy with these classic, delicious recipes that are easy to make!

But if you’d like to try your hand at some classics or add a unique twist to your recipes, try some spices and herbs that go extremely well with veal or a few exotic recipes.

Still don’t know which cut of veal to use for a specific recipe? Don’t hesitate to ask your butcher for advice. They’ll be able to recommend the best cut for you!

Enhance the taste of veal with herbs and spices

Added during the last step of your recipe or integrated with a sauce or marinade, herbs and spices go great with veal. Here are a few that will take this delicate meat to the next level:

  • Garlic
  • Dill
  • Curry
  • Coriander
  • Fennel
  • Ginger
  • Laurel
  • Ginger
  • Oregano
  • Paprika
  • Rosemary
  • Sage
  • Thyme

Tips from your butcher

Your Metro expert butcher shares three tips on how to get the most out of this refined meat.

Make your meat tender and juicy

Obviously, as with most cuts of meat, cooking time for veal depends on the weight of the cut. Generally, for tender and juicy meat, you need:

  • To thaw it before cooking
  • Not cook it too long
  • Handle it with tongs ideally

Ask your expert butcher for tips, they’ll be happy to advise you on the best cooking technique for the cut and the recipe you want to make.

Balance is everything

Quebec milk-fed veal or cutlets are delicious when served with vegetables (green, colorful and/or root). For instance: asparagus, beans, parsnips, beets, arugula, ratatouille. Add some celeriac, carrot, or squash puree and you’ve got a winning meal!

Homemade veal stock

The secret to a delicious sauce? It’s all about the veal stock. And nothing beats homemade!

  • If you cook your veal in the oven and it has bones in it, keep them.
  • Place the bones in a pot and add vegetables, herbs, and water.
  • Let the mixture simmer, then strain the liquid.
  • Add cream and a bit of wine to get a thick, savoury sauce.

Add veal on your menu and follow these tips for storing it. These recipes are sure to please young and old alike!


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