Volume 10, Issue 116 - June 12, 2006

Greetings ,

This week we will be talking about veal, a most versatile meat. We will try to cover as many cuts as we have space for and then pass along some excellent chef tested recipes for your enjoyment. Our host is the Cattlemen's Beef Board and VealStore.com. There are many different names for the different cuts of meat available. In order to eliminate the confusing names given to meat cuts in different regions and by different vendors, a uniform system of designating cuts has been developed, and each beef, pork and lamb cut is identifiable by a numbering system under the IMPS/NAMP system.

IMPS means the USDA approved Institutional Meat Purchase Specifications (IMPS) for fresh beef, pork and lamb. NAMP means the North American Meat Processors Association, which has been issuing a Meat Buyer's Guide since 1963, and has been issuing the Poultry Buyers Guide for the last five years.

When you see a IMPS/NAMP ID number next to an item this week, that is the number you would give to your meat company or even your butcher to make sure you are getting the exact cut of meat that you want.

Development of the Special-Fed Veal Industry:

Veal production in the United States is tied to the dairy industry. Consequently, veal calves are primarily raised in major dairy production states. To remain efficient milk producers, dairy cows must give birth once a year. Female calves, or heifers, are raised to give milk. The male calves, or bulls, are marketed to veal farmers for veal production.

Veal as we know it today has its origins in Europe. In the 1950s, U.S. dairy farmers produced large surpluses of skim milk, a by-product of butter and cheese processing, which was sold inexpensively to veal producers in the Netherlands. Like all young animals, milk is a staple of a veal calf's diet. Dutch veal producers found that feeding their veal calves a diet of skim milk, whey and fat led to increased weights and an improved quality of veal.

As veal quality improved, demand for milk-fed veal increased in Europe and spread to the U.S. Over time, the processes used for manufacturing feed advanced, along with veal raising practices. Now, veal calves raised on feed made of reconstituted or liquid whey are known as "special-fed" veal. The final product has unique qualities that include a light-pink color and subtle flavor. Special-fed veal is the most popular type of veal used in up scale foodservice operations.

This week's first recipe calls for the Veal Short Tenderloin. Here is just a brief recap and some tips of the veal loin and the cuts that come from it.

Veal Loin IMPS/NAMP331:

Frequently featured on upscale menus, veal loin yields premium cuts of veal. Hearty loin chops, strip loin and tenderloin medallions come from the loin, offering chefs a breadth of choice. Chefs can purchase a boneless strip loin (also called loin eye) or buy a whole loin and cut it down themselves. Searing and pan roasting are good choices for this juicy cut. Medallions can be cut from the butt tenderloin, pounded flat and then sautéed or grilled. For comfort food that is elegant, veal loin teams up with ingredients like apples, cranberries, chestnuts and lentils. In summer, try lighter flavors like citrus and seasonal favorites like plums, fresh basil and tomatoes.

Cuts from the loin include:

• Loins: IMPS/NAMP 331, 332
• Loins, Boneless: IMPS/NAMP 344, 344A
• Short Tenderloin: IMPS/NAMP 347
• Loin Chops: IMPS/NAMP 1332

Source: VealStore.com

VealStore.com The One Stop Shop For Everything Veal. "Funded by America's Beef & Veal Producer's through the Cattlemen's Beef Board."

Tabasco Chipotle Veal Tenderloin Salad with Sartori Asiago Cheese

Yield: 12 portions

Ingredients:

Marinade:

8 ounces (2 cups) diced white onions (1/2 inch)
1 cup Tabasco Chipotle Pepper Sauce
1 cup veal stock
1 cup cola
1 ounce (3/4 cup) chopped fresh cilantro
1/2 cup fresh lime juice
1/4 cup vegetable oil
1 tablespoon minced garlic
1-1/2 teaspoons ground cumin, toasted until fragrant
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

4-1/2 pounds veal short tenderloins (IMPS/NAMP 347)

Champagne Vinaigrette:
Yield: 1-1/2 cups

1/2 cup champagne vinegar
1/4 cup Dijon-style mustard
1 tablespoon sugar
1 cup canola oil
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Salad:

Kosher salt as needed
freshly ground black pepper as needed
1-1/2 pounds (24 cups) baby spring lettuce mix
12 ounces (9 cups) sliced medium button mushrooms, 1/8 inch thick
12 ounces (2-1/2 cups) sliced zucchini (bias cut), 1/8 inch thick
6 ounces (3 cups) sliced red onions, 1/8 inch thick
6 ounces (2 cups) carrots, cut into julienne strips
12 each (4 cups) chopped hard-cooked eggs
12 each Roma tomatoes, cut into quarters
9 ounces (4-1/2 cups) shredded Sartori Asiago Cheese

Preparation:

Marinade:

Combine marinade ingredients in large non-reactive container. Add veal short tenderloins, turn to coat. Refrigerate, covered, 3 to 4 hours.

Champagne Vinaigrette:

Whisk vinegar, mustard, sugar, salt and pepper in small bowl until sugar is dissolved. Gradually whisk in oil until emulsified. Cover and refrigerate until ready to serve.

Veal Preparation:

Remove veal tenderloins from marinade; discard marinade. Season with salt and pepper, grill to medium doneness. Keep warm, set aside.

For Service:

Per order:

Toss 2 cups lettuce mix, 1 ounce mushrooms, 1 ounce zucchini, 1/2 ounce onions and 1/2 ounce carrots with 2 tablespoons vinaigrette, place in center of plate. Top with 1/3 cup egg and 4 tomato quarters. Slice 4 ounces tenderloins and lay shingled in front of salad. Sprinkle 3/4 ounce Sartori Asiago Cheese over entire salad.

Recipe adapted from Chef James Cassidy, Ram International, Lakewood, WA

Photo and Recipe funded by America's Beef & Veal Producer's through the Cattlemen's Beef Board

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Veal Production: Humane and Healthy:

In recent years, concerns have been raised over the production of veal. Criticism has focused on animal housing and diet. To help chefs and diners understand these issues, we offer an overview of veal production and the facts regarding the veal industry today.

According to the American veal Association, an organization of veal producers dedicated to setting and maintaining industry standards, there really wasn't a modern and scientific approach to veal production. Prior to the demand for European-style veal. "Veal calves were marketed within three to four days of birth. There wasn't an interest yet in creating the type of product found in Europe. However, once the special-fed practices took off in the United States, improved animal care and feeding practices quickly evolved." Current veal production systems ensure the health of the animal and the integrity of the veal product. Today, veal producers invest in building well-lit, climate-controlled and ventilated veal barns. Veal calves are housed in specially constructed, individual stalls. These individual stalls reduce calf-to-calf contact, which is the best way to prevent the spread of disease. Individual stalls also maximize the quality of care producers and veterinarians can give the calves. For example, each calf is assured of receiving adequate amounts of food rather than having to compete with other calves in a group setting. In addition, the stalls' slotted floors allow for efficient removal of waste. Finally, the stalls are of adequate size to allow the calves to stand, stretch, lie down and groom themselves.

The special-fed calves' diet is formulated in stages to produce healthy animals. Veal producers and their feed suppliers monitor each calf and regularly draw blood samples to ensure all calves receive enough nutrients.

The fact is, veal producers have a vested interest in ensuring that their veal calves are raised in a healthy environment. Over the years, veal producers have proven themselves innovators in animal care and management, which has resulted in a quality product.

Source: VealStore.com

Vanilla.com Wholesale and retail boutique selling premium vanilla products. Your Source For All Things Vanilla!

Grilled Veal Flank Steak with Zucchini, Tomatoes and Olives over Creamy Polenta

Yield: 12 portions

Ingredients:

6 pounds (12 steaks) Veal Flank Steaks, about 8 ounces each

Marinade:

1-1/2 cups olive oil
6 each lemons, thinly sliced
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
6 each shallots, thinly sliced
6 each garlic, thinly sliced

Creamy Polenta:
Yield: About 13 cups

2 quarts chicken stock
3 cups heavy cream
1 tablespoon minced garlic
1 tablespoon minced shallot
salt and pepper to taste
1 pound (3 cups) quick-cooking polenta
12 ounces (1-1/2 cups) grated Parmesan cheese

Vegetable Sauté:

1/4 cup minced shallots
2 tablespoons minced garlic
3/4 cup olive oil
1-1/2 pounds (6 cups) 3 large zucchini, halved lengthwise, sliced
3 cups chicken stock
3 cups dry white wine
6 cups cherry tomatoes, halved if large
8 ounces (1-1/2 cups) pitted Kalamata olives
1/2 cup fresh basil chiffonade
1/2 cup butter
salt and pepper to taste

Preparation:

Marinade:

Combine marinade ingredients in hotel pan. Add veal flank steaks, turn to coat. Cover and marinate in refrigerator 3 hours.

Creamy Polenta:

Combine stock, cream, garlic, shallots, salt and pepper in large saucepot, bring to a boil. Slowly whisk in polenta. Reduce heat to low. When polenta is just thoroughly incorporated, 1 to 2 minutes, stir in cheese. Consistency should be smooth and creamy, but not runny. Remove from heat. Cover and keep warm in bain marie.

Vegetable Sauté:

Per portion: Sauté 1 teaspoon shallot and 1/2 teaspoon garlic in 1 tablespoon oil in small skillet over medium heat 30 seconds. Add 1/2 cup zucchini, sauté 1 minute. Add 1/4 cup each stock and wine. Reduce until slightly syrupy.

Add 1/2 cup tomatoes, 2 tablespoons olives and 2 teaspoons basil, cook 1 minute. Remove from heat, stir in 2 teaspoons butter. Season with salt and pepper.

For Service:

Per portion:

Remove 1 veal flank steak from marinade. Grill veal 7 to 9 minutes to medium doneness, turning occasionally. Plate with 1 cup Vegetable Sauté and 1 cup Creamy Polenta. Garnish as desired.

Recipe Developed by Executive Chef Margot McCormack, Margot Cafe, Nashville, Tennessee,

Photo and Recipe funded by America's Beef & Veal Producer's through the Cattlemen's Beef Board