2. The nature of veal can be more readily comprehended by comparing it
with beef, the characteristics of which are now understood. Veal is
lighter in color than beef, being more nearly pink than red, and it
contains very little fat, as reference to Fig. 1, _Meat_, Part 1, will
show. The tissues of veal contain less nutriment than those of beef, but
they contain more gelatine. The flavor of veal is less pronounced than
that of beef, the difference between the age of animals used for veal
and those used for beef being responsible for this lack of flavor. These
characteristics, as well as the difference in size of corresponding
cuts, make it easy to distinguish veal from beef in the market.
CUTS OF VEAL, AND THEIR USES
[Illustration: Fig. 1]
3. The slaughtered calf from which veal is obtained is generally
delivered to the butcher in the form shown in Fig. 1; that is, with the
head, feet, and intestines removed and the carcass split into halves
through the spine. He divides each half into quarters, known as the
_fore quarter_ and the _hind quarter_, and cuts these into
smaller pieces.
4. FORE QUARTER.--The fore quarter, as shown in Fig. 1, is composed of
the neck, chuck, shoulder, fore shank, breast, and ribs. Frequently, no
distinction is made between the neck and the chuck, both of these pieces
and the fore shank being used for soups and stews.
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