Quiz: Veal

The veal primals are leg, shoulder, loin, rib, and foreshank and breast.  They differ from beef by being way more tender, lighter in color (white and pink), leaner, and have a subtle delicate flavor. 

Veal cutlets most commonly come from the leg (top round), loin, and rib primals.

A veal rib chop also known as the ribeye chop.  The best method for cooking is to pan-sear the meat then roast or grill it.  Dry heat methods are best for tender cuts.

When cooking osso buco, you want to pan sear the outside of the meat and then braise the meat in a liquid/sauce.  This is ideal because the meat it tough and has collagen, when braised it allows the meat to break down into a more tender meat.  This is also known as moist heat cooking.

Bechamel is the mother sauce.