Edible Insects

Meat Safety

Quality Points

Cooking Methods

Degrees of Cooking




1. Scrag

2. Middle Neck

3. Best End of Neck

4. Loin

5. Chump End

6. Topside (called cushion of veal when boned and rolled), Silverside and Top Rump (or Thick flank) Sliverside and Top Rump are usually sliced very thinly as Escalopes

7. Knuckle or Shin

8. Breast (Flank and Ribs)

9. Shoulder


What is veal?

Although veal is a popular meat in countries such as Italy and the Netherlands, it has never been so in Britain. Much of its continuing unpopularity is doubtless a result of the well-reported, and inhumane, practices used to produce white, or milk-fed, veal that is produced on the Continent. White veal is no longer produced in the UK, where animal welfare standards for veal are higher than those required by European legislation.

Veal is meat from young calves, slaughtered when they are about six months old. In many countries, including the UK, veal is bound up with milk production and mostly comes from bull calves born to dairy cows.

Typically, veal calves are classified according to the age and weight of the animal when it is to be butchered. The type of meat produced is determined by the way the calves are raised -- either milk-fed or grain-fed.

Milk-fed veal, also known as special-fed veal, comes from calves that are fed a milk supplement. This results in meat that is light pink, finely textured, and quite lean. Because muscle has a tougher texture, and because milk-fed calves produce a finer veal, farmers traditionally limit the space in which these calves are raised.

Grain-fed veal calves, on the other hand, initially receive milk, and later are fed a diet of grain and hay. The meat from grain-fed veal calves tends to be darker in colour and fattier.

The meat itself should be creamy pink, and any fat covering should be milky white.


Quality Points


  •    Flesh should be pale pink and firm - not flabby or soft

  •    Cut surfaces should be moist not dry

  •    Bones should be pinkish white with a little blood in their structure

  •    Fat should be firm and pinkish white

  •    Kidney should be firm and well covered with fat