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.

Make a flavorful sauce with white wine, raisins, and meat broth for veal.

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Mass marketing has made so many luxuries commonplace that we sometimes forget those treasures that don’t seem to be around any more.Veal roast and many specialty cuts are culinary art forms that ...

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 ...

Veal is the only profitable market for these bull calves. ... From each calf, Burger gets between 105 and 120 pounds of loin and rib chops, scaloppini meat from the round, ...

The industry has long played the part of the villain, but more and more small farms are demonstrating that veal calves can be raised humanely. Sign in or Subscribe See Offers. Sign In: ...