Grocery
Ground Veal from Milk-Fed, Group-Raised Calves
What it is
This is finely ground meat derived from young calves that were raised on milk and kept in groups. The meat is typically a pale pink color, indicating its youth and diet. It is a versatile ingredient, often used in dishes where a tender and mild-flavored meat is desired. The grinding process makes it ready for immediate use in various culinary applications.
How people cook with it
Ground veal lends itself well to a wide range of dishes, from classic comfort foods to more refined preparations.
- Forming into delicate meatballs
- Creating tender meatloaf
- Incorporating into pasta sauces
- Stuffing vegetables
When cooking ground veal, it's important to handle it gently to maintain its tenderness. It can be browned in a skillet over medium heat, breaking it up with a spoon. Drain off any excess fat if necessary. It is often combined with binders like breadcrumbs and eggs for shaping into patties or loaves. For sauces, it can be simmered with aromatics and liquids until fully cooked and flavorful. Due to its mild taste, it pairs well with herbs, spices, and other ingredients that enhance its natural flavor without overpowering it.
How it differs from similar foods
Compared to ground beef, ground veal is generally leaner and has a much milder flavor profile. Its pale color is a key visual difference, reflecting the diet and age of the animal. This makes it a good choice when a less assertive meat flavor is preferred in a dish.
Who it is for
Home cooks and professional chefs often choose ground veal for its delicate texture and subtle taste.
How to keep the rest
To keep any remaining ground veal fresh, store it in its original packaging or an airtight container in the coldest part of your refrigerator. It should be used within one to two days of purchase or before the sell-by date. For longer storage, it can be frozen.