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 ?
He stuffs ground veal into his tortellini and floats them in a fragrant broth for a tasty, steaming version of the traditional tortellini in brodo ($7.
Recommended items: Assorted crostini, clams and calamari in broth, pancetta-wrapped goat cheese balls, shrimp and crab cakes on bean stew, lentil and chicken soup with potatoes and chard, minestrone, maccheroncetti with ground veal and ricotta balls, whole deboned chicken in a skillet with spinach and roasted potatoes, grilled chicken and duck sausages, roast loin of pork with crackling, lamb shank in vegetable wine sauce, assorted cheeses and walnuts with chestnut honey and marinated pear.
Some of the more flagrant menu misrepresentations include pork soaked in milk or cream served up as veal, ground veal patty substituted for veal cutlet, smaller ocean shrimp for big Gulf prawns, and pork shoulder served as baked ham.
Crumble in 1 pound ground veal and cook, stirring, until meat loses pink color.