Posted 16 September 2003 - 03:17 PM
Posted 17 September 2003 - 05:43 PM
horizon. That's because if you change the method of production, you will
change the inherent qualities (e.g., taste profile, texture and color)
that are considered most desirable: pale color, mild taste, supple
texture. Veal has these characteristics because of the way it is raised:
restricted movement and a milk-based diet.
Free-range veal is very different in all respects -- it is darker in
color, has a distinctive taste and a pleasantly chewy-beefy texture.
This type of veal appeals to some consumers, but at this time a definite
minority. This may change over time, but not any time soon, in my
One change I do see happening is a concerted effort to market veal to
wider consumer audiences to increase consumption. This has to do with
advertising, etc. but it also has to do with marketing new cuts from the
less used veal parts. Veal bacon and veal ribs are a couple of examples.
Posted 18 September 2003 - 08:21 AM
Quebec just returning to the market due to the US ban of Canadian
Beef product which was recently lifted. This is the closest product
to Sanato, the Piedmont version of Veal or Vittelone. I have used
the free range veal from Virginia and I find this product much less "beefy"
with more taste than "nature" veal yet still reasonable tender.
(I find nature Veal insipid). My restaurant "lives" on Veal and I have
had no, I repeat no complaints, only praise, since switching 2 years
ago. I particularly like Grain Rib Veal Chops which hold up to a grill and
oven much better than it's "white" cousin. Another benetfit" it's cheaper.
Evan, any comments?
Posted 18 September 2003 - 09:56 AM