In most cases, when people hear about beef, they associate it with something "old" or "tough", and others cannot distinguish beef and veal.
Recognizing the two types of meat is very important both for the quality of the meat dishes we cook and from a financial point of view.
And here are the differences between the two types of meat:
1. Veal
Veal is from young cows, which are between 6-7 months old. The younger the cow, the lighter the meat in color, regardless of its sex or nature.
There are three types of veal:
- meat from young calves a few days after birth - usually 5 days;
- meat from calves fed mainly with milk - most often from 18 to 20 weeks of age;
- meat from calves which, in addition to milk, are fed hay and harder food.
Veal tastes light, has a very fine structure and contains more water than beef. This meat is one of the most preferred by athletes and fitness enthusiasts. This is due to the fact that this type of meat is very low in fat, also due to the high content of vitamin B12;
2. Beef
Beef is one of the main meats used in American cuisine and it is also one of the main meats in Europe.
The word "beef" itself is a culinary term for animals, which are 18 to 24 months old. There are two types of animals, according to their age - young and old cattle.
- Old beef comes from animals over 2 years of age. This type of meat is most often used in the meat processing industry, it is used to make sausages and it is not ethical and proper to sell it for cooking;
- Young beef comes from from meat-producing breeds, which are 18 months old, when their taste buds begin to develop. This meat is the third most common and eaten meat in the world and can be prepared in all sorts of ways. Unlike veal, beef has a denser and richer taste. In most cases, beef goes through a maturing process in order to obtain its characteristic tenderness and taste.
And here are some delicious suggestions if you have a suitable veal or beef on hand;
- beef stew;
- boiled beef;
- beef steak;
- roasted beef.
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