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06-08-2006, 08:14 PM
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#1 | | | | | | | Sous Chef
Profile: Join Date: Apr 2006
Posts: 647
| | Is it true that veal is made of baby lambs who weren't allowed to sit down?
Just wondering, thats what my friend said.
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06-08-2006, 08:21 PM
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#2 | | | | | | | Sous Chef
Profile: Join Date: Sep 2004 Location: New Jersey
Posts: 576
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I think it's worse than that.
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06-08-2006, 08:23 PM
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#3 | | | | | | | Chef at Large
Profile: Join Date: Jun 2006 Location: BDA Native in D.C./NoVA
Posts: 3,922
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VEAL is baby COWS, and some of them are'nt allowed to stand, they keep them immobile(cradled), as to not build tendonous mass and keep the muscle tender. In addition to that, they can be milk feed(some say forcebly, but they suck it up), and raised on alternate grains, all in an attempt to produce the choicest, most tender, yummy veal.
Not the most humane, but I personally like it from time to time.
<ducks flying objects from activists>
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06-08-2006, 08:43 PM
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#4 | | | | | | | Certified Executive Chef
Profile: Join Date: Aug 2004 Location: USA,Maine
Posts: 4,100
| | Quote: |
Originally Posted by Banana Brain Just wondering, thats what my friend said. | Hmm, I guessing you could have googled that one and figured it out. | | |
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06-08-2006, 10:27 PM
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#5 | | | | | | | Sous Chef
Profile: Join Date: Apr 2006
Posts: 647
| | Quote: |
Originally Posted by TATTRAT VEAL is baby COWS, and some of them are'nt allowed to stand, they keep them immobile(cradled), as to not build tendonous mass and keep the muscle tender. In addition to that, they can be milk feed(some say forcebly, but they suck it up), and raised on alternate grains, all in an attempt to produce the choicest, most tender, yummy veal.
Not the most humane, but I personally like it from time to time.
<ducks flying objects from activists> | Hmm. Now I want to try veal.
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06-08-2006, 10:28 PM
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#6 | | | | | | | Sous Chef
Profile: Join Date: Apr 2006
Posts: 647
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Originally Posted by amber Hmm, I guessing you could have googled that one and figured it out.  | Well, yeah, but then I wouldn't get the expirience of conversation, right?
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06-09-2006, 12:24 AM
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#7 | | | | | | | Certified Master Chef
Profile: Join Date: Nov 2004 Location: Washington
Posts: 20,204
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Veal is wonderful Banana. Go and try some.
__________________ In three words I can sum up everything I've learned about life: it goes on. Robert Frost | | |
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06-09-2006, 04:40 AM
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#8 | | | | | | | Senior Cook
Profile: Join Date: Feb 2006 Location: Milano, Italy
Posts: 223
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Veal is generally tender even if is grown naturally. It's a young cow, not a big bull. Meat is light rose, not red as for beef, but has jus some less taste. It's very nice used in preparations for children or in pizzaiola, or involtini (roll-ups).
The italian "scaloppine" are slices of veal.
Last edited by urmaniac13; 06-09-2006 at 04:50 AM.
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06-09-2006, 04:58 AM
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#9 | | | | | | | Executive Chef
Profile: Join Date: Aug 2004
Posts: 2,410
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Veal is the meat from the calf.
He is a link (I hope I do this right) that might be helpful: http://www.epicurious.com/cooking/ho.../entry?id=5065
Seemed to work, amazing, am not the most computer literate person.
There are many who object to the manner in which many are raised for veal.
There are many others who love the stuff.
It is up to you.
Take care.
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06-09-2006, 06:13 AM
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#10 | | | | | | | Senior Cook
Profile: Join Date: Jan 2004
Posts: 210
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Veal is the meat from a cow under the age of 6 months. They aren't always mistreated, and may still be suckling from their mothers, or 'weaners' - just weaned - this makes their meat whiter and more tender. They are just younger than other meat cattle, that's all. In much the same way as 'lamb' is younger than 'mutton', or 'chicken' is younger than 'hen'.
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