Veal: whose meat is it and what is the use of it?

Veal meat is an excellent dietary product.It should be noted that veal is much more in demand than beef. In general, it is the meat of the same animal, the only difference between them is age. About veal meat and its features will be discussed in our article.

Whose meat is this, which type belongs to the old cow and how to cook it - these are the most common questions among novice cooks. The names "beef" and "veal" are often confused. As mentioned earlier, the difference between calf and beef is only aged.

Veal more young, and accordingly, more gentle.

However, do not assume that a small amount of fat is good. Processing and cooking of such a product is characterized by increased complexity and careful observance of all conditions. If improperly cooked, the meat will become extremely tough and tasteless. Another feature is that the meat of a young bull contains a lot of water, which also complicates the cooking process. The softest part of a young calf, of course, can be considered an entrecote. The inner thigh is considered the most valuable - there is the most meat there.

It is necessary to mention that the calf meat is a very useful product, which has many important elements in its composition. It contains many vitamins B, PP and E. Potassium, zinc and many other elements are of great benefit to the human body.

If you talk in more detail about vitamins, then one hundred grams of veal contains:

• Vitamin B1 - 0.14 mg;
• Vitamin B2 - 0.23 mg;
• Vitamin PP - 5.80 mg.

Minerals here are somewhat more:

• sodium, 108 mg;
• potassium - 345 mg;
• magnesium - 24 mg;
• calcium - 12 mg;
• phosphorus - 206 mg;
• iron - 2.9 mg.

Undoubtedly, veal meat has much more useful properties than beef. As mentioned earlier, it contains much more valuable elements and vitamins. You should also say that this meat is very useful for people suffering from hypertension, cardiovascular diseases, diabetes, anemia, etc. Veal in such cases is relevant due to the fact that it contains a lot of protein, but there is practically no cholesterol in it . It will also be useful if there is pancreatitis.

Due to its composition, this meat often becomes the basis of various diets and nutrition systems. Many say that by consuming this meat for food, the efficiency of work is noticeably improved and the nervous system is strengthened. High protein content is especially important for athletes and children. For women, this product will help to establish the menstrual cycle.

However, this product is not limited to one benefit. Harm and contraindications are also present here.

• In addition to vitamins and minerals, this meat also contains a lot of purines, which is a big minus for people suffering from gout. Veal is strictly contraindicated for such people.
• Contraindicated product and people who are allergic to cow protein.
• Veal meat is not suitable for daily consumption.

This product does not differ in high caloric content, and special fat content too. Such products are highly valued among people who care about their health.

One hundred grams of the product contains:

• proteins - 18 grams;
• fats - 6 grams;
• carbohydrates - 0 grams;
• water - 76 grams;

Calorie meat is 98 kcal per 100 g.

It is very important to choose fresh and high quality veal, After all, its taste and healthy properties depend on it.

• It is best to make the purchase of any meat in the markets, since in most cases the freshest goods are delivered there.
• The product should not be frozen, since with this treatment quite a lot of nutrients are lost, and during further cooking this meat will be tough and tasteless.
• Pay attention to how the product looks.The meat should be pale pink, marbled, free from blemishes and damage. Bright red meat suggests that this calf was fed mainly grain food, and this significantly affects the taste and tenderness of meat, and not for the better.

• Streaks should be pure white, yellow tint indicates that the animal was old.
• Many people check the freshness by simply pressing a finger: if the veal is fresh, it will straighten out pretty quickly.
• If meat is purchased in a package, it is very important to make sure that there is no damage or water on it. The presence of moisture suggests that the product is frozen.
• You can not buy a product if it has a strong smell or if it is absent. The lack of smell allows us to conclude that the product was treated with vinegar, and this already indicates a stale meat, which can not be consumed.

Despite the fact that such a product is considered dietary, it is still worth it to use it in moderation. In addition, as mentioned earlier, there are also contraindications to this meat.

In veal there is a lot of protein, for the development of the child in the womb it will be very useful. To limit the use of veal is only if a pregnant woman has contraindications.

Veal meat, like any other, can and should be given to young children. However, due to the fact that the stomach of a baby or a little older child is not fully formed, the meat for it should have a consistency that looks more like mashed potatoes. Children, as well as adults, should not eat this meat too often.

Earlier it was said that such meat is great for people who lose their weight. This is justified by the calorie content of the product, and by the large number of useful elements, and the many delicious dishes that can be prepared. If you eat too much calf meat, then you can even recover from it. It is best to combine it with a variety of vegetables or side dishes.

There are a lot of recipes for making such a product. Consider the most useful and simple options.

For this dish you will need:

• veal - five hundred grams;
• carrots - one piece;
• bow - one head;
• any greens to taste;
• water - 1 liter;
• spices - to taste;
• bouillon cubes - two pieces.

The cooking process is as follows.

1. To begin with veal should be tied up, it will facilitate the process of subsequent cutting. It is necessary to take a string and tie a piece as tightly as possible.
2. Cooking broth. Cubes are added to the water, giving the meat a unique aroma and tenderness. Then the water is put on the stove and brought to a boil.
3. Next, cut the onion into four pieces, and cut the carrots into bars.
4. Vegetables send in boiling broth.
5. Let's go back to the meat. It should be salt, pepper and put on the grid. Steamer is covered with a lid, the product is boiled for about an hour.

To do this, simply pierce it with a fork and look at the presence of blood. If it is available, the product is not ready yet. Finished meat can be pulled out. It is necessary to allow all the moisture to drain and cool the meat. Then it can be cut and served with vegetables and ready broth.

This dish can be served on the second, it is very tender and tasty.

Ingredients Required:

• veal - six hundred grams;
• carrots - three pieces;
• peas - two hundred grams;
• onions - two heads;
• butter - forty grams;

• sour cream - one hundred grams;
• sugar - half a teaspoon;
• lemon - to taste;
• flour - one tablespoon;
• bay leaf - one piece;
• spices - to taste.

The cooking process consists of several stages.

• Meat should be cut into pieces, sprinkle with sugar and other spices, pour with lemon juice. In such a marinade, it should be left for thirty to forty minutes.
• Then roll the veal in flour and fry in butter until golden brown.
• Onions are cut into half rings, and carrots into large pieces.

• On the bottom of the pan should lay a bay leaf and chopped onions. Then add meat and carrots. Water is poured into the pan to the edges of meat and vegetables.
• Now you need to simmer veal for about an hour and a half.
• After the allotted time, peas are added to the products, and all this should be extinguished for another ten minutes. Then sour cream is added, everything is thoroughly mixed and stewed for about seven minutes.
• Veal is ready and can be served.

Read more about what is the difference between beef and veal, see below.