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Veal is the meat from calves, often dairy breeds. A cut of veal shank. Veal carcasses at the Rungis International Market, France (2011) Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young male calves of dairy breeds which are not ...
Braciolone – Italian meat dish. Bratwurst – a sausage usually composed of veal, pork or beef. Cachopo – Veal dish from Asturias, Spain. Calf's liver and bacon – Dish containing veal liver and bacon. Carpaccio – prepared using raw meat; veal is sometimes used. Cotoletta – is an Italian word for a breaded cutlet of veal.
Beef tongue (also known as neat's tongue or ox tongue) is a cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United Kingdom. In France and Belgium it is served with Madeira sauce ...
Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender. Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH.
In two separate baking pans, spread the flour and bread crumbs. In a third baking pan, using a fork, lightly beat the eggs with the cream. Line a large baking sheet with paper towels. In a large ...
Meats available: Seven different "signature" blends of ground beef for burgers, plus beef cuts, pork sausage, rack of lamb, veal, chicken, ground turkey, and beef jerky Specialty products: Steak sauce
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