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Dry Heat for Tender Cuts

Tender cuts should be cooked with dry heat at high temperatures for short periods of time.  Dry heat cooking methods include grilling, broiling, sautéing, roasting, stir-frying and deep frying.

Add Zeal with Veal

Not big on new recipes? You can still shake up the evening meal simply by substituting veal for other meats. Try it in meatballs, stew, burgers, Bolognese sauce, meatloaf and more. Veal Moussaka anyone?


Put simply, veal is a nutritional power source. Recent USDA data reveals that a 3 oz. serving of cooked, trimmed veal provides less than 10% of the calories recommended for a 2,000 calorie diet. At the same time, veal delivers more than 10% of the daily values for protein, zinc, niacin, as well as vitamin B-12 and B-6. Protein and B-vitamins help us increase our energy levels. Zinc maintains immune function and plays a key role in growth and cognitive development.

This chart is a profile of veal's nutrient content for a 3 oz. cooked, trimmed serving. Percentages of the recommended dietary intake are based on a 2,000 calorie diet.*

*Composite of all retail cuts.

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