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Recipes, cooking lessons, tips, tricks, food blog, and more.
Recipes, cooking lessons, tips, tricks, food blog, and more.
11 January 2009
A few days ago at my local supermarket, I found veal. I was pleasantly surprised to find veal, as it is a meat I quite like and it is few and far between. I examined it and found the meat to be quite dark.
A couple of veal t-bones.
Veal is supposed to be quite pale, like pork. It is considered a white meat, afterall. This wasn’t quite as dark as beef, but still it was more red than white. More red than pink, even.
Still, I purchased a couple different cuts.
It occured to me that what is sold here as veal is in fact much older than what I’m used to having. It is also probably grain fed rather than milk fed. In French, I’d likely call this "Bouvillon", a very young beef. Too young to be called beef, but too old to be labelled as veal.
Still, it was good, even though not what I was expecting...
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We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are. Adelle Davis