Veal is the meat taken from calves - particularly the male offspring of dairy cattle. It has a light, delicate taste, a tender texture and is the perfect vehicle for strong and piquant or subtle and creamy flavours.
Like beef, cuts of veal vary according to the butchery methods used in different countries. However, most follow the French style of butchery, which involves trimming away all sinew and gristle and then separating the meat neatly along the natural seams in the muscles.
In this section, we take a look at each of the resultant cuts, along with some handy cooking tips and tricks.
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