Veal: A Controversial Cut

While Chef David Pan was recently exploring France, he was reminded of his deep appreciation for French Cuisine. In France, the desserts are sweeter, the wine more refined, and the sauces richer – but Chef also noticed a particularly “taboo” meat that the French especially admire for it’s “finesse” – Veal.

It’s a widely controversial meat choice, but is it because most of the potential consumers are unintentionally uninformed?  Sure, veal is younger bovine animals (usually aged 6 to 7 months,) but veal also has it’s benefits to both the body and the environment.

“A lot of people have a bad conception about Veal,” said Chef David. “People aren’t educated enough on what veal is, just that it’s a younger animal.”

Veal is leaner than beef, contains less fat and cholesterol and is better for the environment.

Calves need less water and grain, which causes them to create less manure and methane.

“Veal is a less polluted meat choice,” Chef said. “It’s also less gamey and more tender, making more of neutral flavor and less intense.”

Chef fell in love with veal in culinary school at Le Cordon Bleu, where he mastered Blanquette de Veau or Veal Stew, a traditional fall/winter dish.

So next time you’re dining out, don’t cross veal off your dining options. You might just taste one of the most tender cuts of meats you’ve ever had.

After all, food is all about re”veal”ing your mind!

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