VEAL COOKERY

• Anatomy of Veal- primals
• Butchery and fabrication
• Spaetzle
• Offal cookery
• Truffles

VEAL OVERVIEW

• 3-5 months old
• Male calves produced by dairy industry
• Flesh has firm txt, light pink, little fat
• Delicate flavor- classic and modern sauces

HOW ARE CALVES FED?

• Milk fed
• Free range

MILK FED

• Fed whey
• Small confined cages (no exercise)
• Fed antibiotics and growth hormones
• Light pink and tender

FREE RANGE CALVES

• Stay with Mama
• Allowed access to outside area
• Meat is reddish pink

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OFFALS

• Organ meat
• Can be muscular or glandular
• - tongue, heart, liver, brain
• Sweetbreads are thymus gland
• - soaked 24 hours to remove blood

SPAETZEL

• "Little Sparrow"
• European "noodle"
• Serve with roasted meat/stews
• Blanch and shock
• Brown with clarified butter for service

TRUFFLE- FUNGI

• Not cooked but warmed
• Fresh, canned, sliced, frozen
• Jet black fm Perigroux, $300#
• White- Alba, rarest, $2400
• Imitations?

Costing- Beef tenderloin
AP weight=7.5# EP weight= 3#31oz
What is yield %?

AP cost per #=$11.89#
What is EP price per #?


What is plate cost of 6oz filet with 28% food cost?

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• Yield % (EP/AP x100)
• EP price (AP cost/yield% x 100)
• Plate cost (EP price/16oz x 6oz /28%)