Veal loin chops, or porterhouse chops, are similar to T-bones, with tenderloin on one side and strip loin on the other. Veal rib chops, on the other hand, are from the upper section of the rib roast.

Veal has a few distinctive characteristics as an ingredient. Its color is a delicate pink, rather than a deep, beefy red; its texture is very tender and soft; and it has a mildly understated flavor.

While both veal and beef come from the same animal, veal is the meat of young cows that are less than a year old — typically 16 to 18 weeks, according to the U.S. Department of Agriculture.

Recommended are veal bottom round, top round or loin, ... 6 thin veal slices or cutlets, about 4 by 5 inches. 1 1/2 cups red wine. 2 tablespoons minced fresh parsley. 1.

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

Boned loin roasts are tender but can easily dry out, as I discovered with Lobel's pale, thin 2-pound tube of meat. However, Summerfield's brawnier roast was more compact, making it easier to cook to ...

The Scotto family shares their favorite holiday dinner recipes — crab cakes with avocado salsa, lasagna bolognese with béchamel sauce, roasted boneless loin of veal and a bittersweet chocolate ...

At Windows we'll serve an assiette, combining loin of veal with sweetbreads and a bit of tongue." Galvin is one of relatively few chefs who has not felt obliged to take veal off his menu, ...