Volume 10, Issue 117 - June 13, 2006

Good Day ,

Classes of Veal:

Today, the United States produces between 300 to 400 million pounds of veal annually. There are essentially three veal types; each is determined by the way calves are raised and fed, and are categorized by the color and texture of the meat.

Special-Fed Veal calves are fed a nutritionally complete milk supplement until they reach 18 to 20 weeks of age and typically weigh from 400 to 450 pounds. The meat is ivory or creamy pink, with a firm, fine and velvety texture. Approximately 85% of the veal consumed in the U.S. is special-fed veal. This is the veal industry's premium product.

Bob Veal calves are fed milk. They usually weigh less than 150 pounds and are approximately three weeks old when marketed. The meat has a light-pink color and a soft texture.

Grain-Fed Veal calves are initially fed milk, and then receive a diet of grain, hay and nutrition formulas. The meat tends to be darker in color and has additional marbling and often visible fat. Grain-fed veal calves are usually marketed at 5 to 6 months of age and weigh from 450 to 600 pounds.

Today's recipes both feature Veal Chops, this first recipe using Veal Loin Chops and the second, Veal Rib or Loin Chops. Here are some tips for this tasty cut of veal using the loin chop:

Loin Chops IMPS/NAMP 1332:

Loin chops, the veal T-bone, present a hearty portion with a delicate flavor. For a Mediterranean flavoring, try coating the T-bone with a veal stock mixed with lemon and garlic before grilling. Served roasted or grilled with a variety of accompaniments, loin chops are a satisfying and profitable center-of-the- plate item.

Source: VealStore.com

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Cajun Veal Chop Smothered in Wild Mushroom Barbecue Demi Glaze

Yield: 12 portions

Ingredients:

Sauce:
Yield: About 13 cups

3/4 cup garlic, chopped
3/4 cup unsalted butter
6 cups reduced veal stock
3 cups beer, preferably New Orleans Dixie Beer
3 cups Worcestershire sauce (see note)
3/4 cup fresh lemon juice
1/4 cup finely chopped fresh rosemary
1 tablespoon ground three-pepper blend (white, red and black)

Veal Chops:

7-1/2 to 9 pounds (12 chops) Veal Loin Chops, 1 inch thick, 10 to 12 ounces each, trimmed well (IMPS/NAMP 1332)
1/2 cup olive oil
salt and black pepper as needed

Mushrooms:

2 pounds assorted wild mushrooms, such as cremini, oyster, shiitake, sliced if large

For Service:

12 cups garlic mashed potatoes

Preparation:

Sauce:

Sauté garlic in butter in sauté pan until garlic just starts to brown. Add remaining sauce ingredients. Bring to a boil, set aside.

Veal Chops:

For each portion: Rub 1 veal chop with 2 teaspoons oil, sprinkle with salt and pepper. Sear in white-hot cast iron skillet, about 1 minute per side. Remove from skillet.

Place seared chop in medium skillet with about 1 cup sauce. Cover tightly and simmer 5 to 7 minutes or until veal is tender. Remove chop, keep warm.

Mushrooms:

Add about 2-1/2 ounces mushrooms to sauce. Cook until sauce is reduced and beginning to thicken. Return chop to sauce to glaze.

For Service:

Plate chop, mushrooms and sauce with 1 cup potatoes.

Note: Worcestershire sauce brands vary greatly and can change the character of the dish. Chef Serpa prefers a mild Worcestershire, such as Black Nugget, for this dish. Experiment with other brands, if you wish.

Recipe Developed by Executive Chef Manny Serpa, formerly of the The Palace Grill, Santa Barbara, CA

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

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Veal Facts:

• Most veal is raised in the Northeast (Pennsylvania, New York, Vermont) and the Midwest (Ohio, Indiana, Michigan, Wisconsin).
• In 1996, veal production increased by 20% to 352 million pounds, surpassing lamb for the first time since 1987.
• Most veal consumers are adults, over 35, married with household incomes more than $50,000.
• Consumption of veal is concentrated in the Northeast, Midwest, Southeast and West Coast.

Veal in Commercial Foodservice:
Factors influencing veal demand in the foodservice industry:

• Veal is served in 32% of commercial foodservice operations.
• Menuing of veal is highest within the fine dining restaurant segment (61%), followed by the casual/theme segment (34%), and is lowest in fast food (4%).
• In 1996, 29 restaurant chains featured veal on their menus.
• Veal is commonly featured on banquet menus.
• The most common veal cuts in the foodservice channel are leg cutlets, rib/loin chops and osso buco.
• More chefs are creating dishes with economic cuts like veal breast.
• With the rise in popularity of the steakhouse segment, cuts like veal loin chops (T-bones) and veal rib chops are being re-discovered by diners.
• More than 93% of graded veal is of Prime or Choice quality. Foodservice operators who purchase special-fed veal are assured of getting Prime or Choice veal, due to the product consistency that results from modern veal production practices.

Now here are a few tips regarding the Veal Rib Chop:

Rib Chops IMPS/NAMP 1306:

Whether roasted, grilled, or broiled, rib chops round out a menu. Exposing the rib bone, French style, or shortening it can make dramatic differences in presentation. To enhance flavor, apply a glaze of balsamic vinegar to chops and grill.

Source: VealStore.com

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Seared Veal Chop with Truffle Jus and Red Onion Confit

Yield: 12 portions

Ingredients:

Red Onion Confit:

4 ounces (1/2 cup) salted butter
3 pounds (3 quarts) red onion, cut in half, thinly sliced
2 cups red wine vinegar
1/2 cup white wine
14 ounces (2 cups) sugar
1/2 teaspoon salt
1/2 teaspoon black pepper

Truffle Jus:

1 quart rich veal stock
1/4 ounce (1 tablespoon) coarsely chopped garlic
1-1/2 teaspoons coarsely chopped fresh rosemary
1/2 ounce (2 tablespoons) chopped truffle
1 tablespoon cornstarch
2 tablespoons water
3 ounces (6 tablespoons) salted butter, softened

Potatoes:

6 pounds baking potatoes, peeled, cut into quarters
1 tablespoon garlic-pepper seasoning
salt as needed
4 ounces (1/2 cup) salted butter, melted

Veal Chop:

12 each (7 to 8 ounces) veal rib or loin chops (IMPS/NAMP 1306 or 1332), cut 1-inch thick
salt as needed
garlic-pepper seasoning as needed

Garnish:

red bell pepper curls as needed
chopped fresh parsley as needed
12 each fresh rosemary sprigs

Preparation:

Red Onion Confit:

Melt butter in large sauté pan over medium-high heat. Add onions, sauté until tender and lightly browned. Add vinegar, wine and sugar. Simmer over medium heat until reduced by two thirds and confit has syrupy consistency. Season with salt and pepper. Set aside, keep warm.

Truffle Jus:

Combine stock, garlic and rosemary in large saucepan. Simmer over medium-high heat until reduced to 2-3/4 cups, strain.

Return strained jus to saucepan. Add truffles. Thicken sauce, if necessary, with slurry of cornstarch and water. Whisk in butter. Set aside, keep warm.

Potatoes:

Cook potatoes in boiling water until tender, cool. Cut into 1-inch pieces, place in large bowl. Season with garlic-pepper seasoning and salt. Add butter and toss.

Place seasoned potatoes on sheet pan. Roast in 450 degree F oven 10 to 15 minutes or until golden brown and crispy. Set aside.

Veal Chop:

Per order: Season both sides of veal chop with salt and garlic-pepper seasoning. Grill or broil until medium doneness.

For Service:

Place 1 cup potatoes in center of plate, lean veal chop against potatoes. Serve with 1/4 cup red onion confit and 2 ounces truffle jus.

Garnish with red pepper curls, parsley and rosemary sprig.

Recipe Developed by Executive Chef Russel Skall, Fleming's Prime Steakhouse & Wine Bar

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