veal

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veal

in general terms means meat from young calves but there is no internationally acceptable definition of veal. The commonest starting point is 2 weeks of age. Any calves younger than that are considered to be too tasteless and uneconomical. White veal is from calves fed only on milk which necessarily limits their oldest permissible age. Most veal calves marketed at older than 8 weeks are fattened on grain. No roughage is fed and the calves are muzzled if they are allowed onto pasture. This kind of veal calf is grown out to produce a dressed carcass of 250 to 300 lb. In some countries veal carcasses are allowed to cool down with their skins still on to prevent dehydration. It also causes a distinct and desirable souring of the meat.

veal calves
see veal.
References in periodicals archive ?
peeled, seeded, and minced 1/4 teaspoon pepper 1 pound ground veal 1/2 pound cooked ham, minced 1/2 cup fine dry bread crumbs 1 large egg 3/4 CU re ular-strength beef broth
Dishes like chicken liver pate, a ground veal recipe, hangtown fry and raw oysters have been dropped.
For the veal presse: In high-powered blender, puree ground veal.