Veal - Boneless
The meat of calves is called veal. They usually come from young males of dairy breeds that are not used for breeding. Veal meat typically comes from calves that are 5 months old when it is slaughtered.
The meat of veal offers a lot of benefits; they are rich in selenium, iron, vitamin B12, vitamin D, vitamin A, vitamin B3, phosphorus, magnesium, etc. They are the powerhouse of nutrition. Trimmed boneless veal contributes less than 10% of the calories of a 2,000 calorie diet, while at the same time, delivers more than 10% of the daily requirements for zinc, protein, niacin, vitamin B12, and vitamin B6. The Vitamin A present in veal helps prevent diseases such as breast cancer, measles, cataracts, malaria, to name just a few. The zinc contained in the veal supports immune function and plays a vital role in cognitive development. When compared to beef meat, fresh veal meat is lean or extra lean and has less fat.
How to use:
Veal can be eaten after frying, along with a sauce. They are also used to make a variety of dishes including stock, curries, cutlet, soup, etc.
Cooked veal can be stored in the refrigerator for 3 to 4 days, and longer in the freezer.