Loading…
28
I finally noticed the difference in veal after switching to older calves
Been cutting for about 12 years at my shop near Philly, and last month I got a line on some 20 week old calves instead of the usual 16 week ones. The meat color went from pale pink to a deeper red, and the fat got that nice creamy tone instead of looking like lard. Texture wise it was way firmer, almost like a young beef, and my customers actually commented on the flavor being richer without me saying a word. I thought age only mattered for beef, but this changed how I order now. Any of you guys try older veal and notice the same thing?
1 comments
Log in to join the discussion
Log In1 Comment
parker1681mo ago
The fat color thing is real, I noticed the same switch at my counter when I moved from 16 to 18 weeks, and it changed how the cuts looked on the tray before anyone even tasted them. That deeper color and creamy fat also hold up better on the grill, so you get less shrinkage and a texture that eats more like beef without losing that soft veal bite. Once you go older, going back to the pale stuff feels like selling a whole different product.
8