All of Veal

Dana etinin bölümleri Veal - meat are calves aged 4-5 months. Veal is a more refined taste and tender meat on too long cooking becomes tough. The most delicious meat is considered dairy calves. Dairy calves - so calves, which fatten only milk and meat are pale, pale pink, almost white and delicate scent, and feels it is velvety and firm. If you look at age, the dairy calves 2 - 4 weeks: lean white and pink, and calves 1 - 6 months: lean pink-red, fat is relatively light. The color of veal fat, too, depends on the age of the animal. Fat accumulation calves from whitish-pink in color and the fat older cows have a dark yellow hue.

Dismantlement of veal carcasses

Part I

1. Dorsal portion carcasses: Meat in the middle portions of edges are usually cut pieces (with stone or not) for cooking cutlet on an open fire or in a pan. If burgers are preparing to open fire, they need to irrigate vegetation or drawn butter. Meat may also sell a large piece (with bones or without them) for roasted in the oven.

2. Meat for cutlet: The last 3 - 4 rib meat is very tender and it is usually sold as a cutlet. In preparing the meat may be removed protruding part of the vertebrae and the ends of the ribs. The meat can be cut and thicker portions of pieces.

3. Lumbar portion of carcasses: Contains gentle and very lean, which is usually sold as a cutlet for roasted on an open fire or pan. Meat can also be completely separated from the bones and minimized in the roll (with the spine located under fillets or without) for roasted in the oven. Fillet can be cut circles, called medallions, for fried in a pan.

4. Rump: The meat of which is used for roasted in the oven (a big piece), for roasted on an open fire (portions pieces), for fried in a pan (escalope). Rump usually hewers into two parts, for roasted in the oven. Rump fillet can be cut in the form of medallions.

5. Thigh: Cut to pieces along lines of convergence of three major thigh muscle, each of which may well be fried in the oven and braise, or cut into thin pieces for portions of fried escalope in a pan. Probe - very fragile, delicate - fibrous meat, the inside of the thighs, perfectly suited for cooking large escalope the highest quality. Thick flank - a tender meat, which is produced good, but not very large escalope. Silverside (muscle fibers of meat) - thicker and a little roughly, and their bundles are surrounded by more developed connective tissue, so escalope Silverside not so tasty. Silverside well suited for roasted in the oven and braise.

Part II

1. Neck: The neck carcasses contains bones and tendons, which are removed. Meat may sell more piece to braise or cut into pieces for cooking. It may also be cut into cubes to braise with vegetables. Neck bones with meat is very good for cooking broth.

2. Neck carcasses: the first comprises 4 - 5 ribs. After removing the blade bone, these ribs partially exposed. Neck meat carcasses completely separated from the bones and used one piece for roasted in the oven or cut portions of pieces to braise.

3. Shoulder (shoulder): Shoulder Muscle cut into pieces of varying degrees of softness, depending on their location. Meat usually boneless roast in the oven and braise.

Part III

1. Flank: abdominal wall is one of the most delicate parts, which alternate layers of meat with the developed sectors of connective tissue. It should be prepared with a liquid. Flank can be minimized in the roll (sometimes in conjunction with ground meat) and broth. Cutting slices or cubes to braise with vegetables. The flank is well suited for cooking chopped veal.

2. Breast: Bony part, where layers of meat are mixed, with layers of fat and film. In front of the belly is sternum (breast bone) and ribs and at the rear of the cartilaginous ends of the ribs. All the breast or half can be completely separated from the bones, stuffed with ground meat, and discontinued in the roll cooking. Meat can also cut into slices to braise or cooking.

3. Shank and shank: I shank (hind leg) and shank (front leg) is a tasty meat containing the tendon and stickers. The meat of these parts is better braise or decoct. To braise slices fit more tenderloins shank with stone that contains bone marrow. Not very tenderloins removed often used to cut into cubes. Shank and shank are excellent parts for cooking broth.