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veal
Feb 3, 2015 18:38:31 GMT 10
Post by smokey on Feb 3, 2015 18:38:31 GMT 10
I've never come to a mindfull decision wether I Really like it. I don't dislike it but don't seem to buy it that much. Can be a little dear for what my mind thinks is a less than beef flavour. Anyone here love it? What do you do with it?
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veal
Feb 3, 2015 18:52:14 GMT 10
Post by chrisg on Feb 3, 2015 18:52:14 GMT 10
I really do not recall the last time I bought it or even took much notice if it was available.
Being it falls into that somewhat barbaric group of foodstuffs - the real McCoy is supposed to be unborn calf, although you will not find that offered at your local butcher, I've basically not wanted to eat it. I suppose I must have done in Europe, loved schnitzels for a time but I'm perfectly happen with other meats beaten out thin for those.
By barbaric I mean things like fois gras. Yes, it probably does taste better than a more pedestrian chicken liver pate but as much as I recall geese as bloody irritating farmyard pests I really don't want any creature put through torment just for foodie satisfaction.
Cheers
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veal
Feb 3, 2015 19:59:04 GMT 10
Post by smokey on Feb 3, 2015 19:59:04 GMT 10
Yeh, I held that back. There is also a psychological moment I have when I see it and consider the purchase. Its interesting I don't have the same Quik thought when it comes to Lamb or suckling pig, or even poultry. I wonder why that is, maybe the flavour and texture is just too young with bovine where other meats benefit.
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veal
Feb 4, 2015 7:10:36 GMT 10
Post by hoddo on Feb 4, 2015 7:10:36 GMT 10
I think the aussie mass market prefer tenderness over flavor,so our cows are processed young and don't develop real flavor. Compare our average butcher bought brisket thickness to what we see on the American forums.
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veal
Feb 4, 2015 8:39:23 GMT 10
Post by chrisg on Feb 4, 2015 8:39:23 GMT 10
I've asked that question of myself Smokey, especially with regard to lamb, we humans it seems have a closer affinity to cows than most other farm critters, must be those big eyes Cheers
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veal
Feb 4, 2015 16:05:06 GMT 10
Post by bill44 on Feb 4, 2015 16:05:06 GMT 10
I absolutely love Veal, the real thing not the yearling beef that they are allowed to sell as veal. I'm talking a calf no older than 12 weeks and still milk fed, bloody delicious any way you want to cook it.
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veal
Feb 7, 2015 11:55:21 GMT 10
Post by Bentley on Feb 7, 2015 11:55:21 GMT 10
I love it...but way above my pay grade! I like breaded and fried but also...I love Plicate, Milanese, Veal Scaloppini with Lemon Cream Sauce...
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veal
Feb 7, 2015 12:13:03 GMT 10
Post by smokey on Feb 7, 2015 12:13:03 GMT 10
I went and had a look for some yesterday for schnitzels but they only had diced veal @ $17 kg. Will keep looking, a little roast would be good and treat it like a Saltimbucca. I think that may be my problem, I just haven't eaten it enough.
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veal
Feb 17, 2015 11:49:55 GMT 10
Post by smokey on Feb 17, 2015 11:49:55 GMT 10
Picked up a 1.4kg veal blade roast from coles for $10.99 per kg. Still thinking about what to do with it. Probably a buttermilk brine but yet unsure on flavour profile or gravy type. Its cryovaced so have some time to sort something yummo
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Post by nath on Mar 2, 2015 20:01:40 GMT 10
I once watched a documentary on the veal industry in the UK. Which kind of steers me away from veal when I see it. I don't think Australia's veal industry uses such practices as seen in the doco. Most of Australian veal would be dairy breed calves?
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veal
Mar 2, 2015 20:32:24 GMT 10
Post by smokey on Mar 2, 2015 20:32:24 GMT 10
I hope so mate, That crap I got from coles was a grandpa or a downer,, most likely a downer stressed out. But You got my initial thoughts though. Questions come to mind. I'm only waving a finger around here because I just don't know.
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Post by nath on Mar 2, 2015 20:53:17 GMT 10
Hmm, from the veal that I've had, can't see why it's so expensive:)
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veal
Mar 2, 2015 21:51:41 GMT 10
Post by chrisg on Mar 2, 2015 21:51:41 GMT 10
Marketing is my opinion Nath,with so much else to get involved in cooking veal is very, very, very rarely of even passing interest to me Cheers
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veal
Mar 24, 2015 12:41:08 GMT 10
Post by ozymandias on Mar 24, 2015 12:41:08 GMT 10
Not sure that what you get here is actually veal.... I remember buying veal ribeyes in Greece from my butcher (They are quite popular BBQ fare back home, as normal beef has nowhere near the flavour or marbling yours has) and their colour was pink, almost the colour of pork
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veal
Mar 24, 2015 13:36:21 GMT 10
Post by bill44 on Mar 24, 2015 13:36:21 GMT 10
Ozymandias you're talking real veal there mate, out here they are allowed to sell anything under its first birthday as veal.
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