 |
| home |
| the appeal Why Choose Ontario Veal |
| Appealing Presentation How to Cook with Ontario Veal |
| Roasting |
| Rotisserie |
| Grilling |
| Broiling |
| Pan-frying |
| Braising |
| Stewing |
| Marinating |
| Carving |
| Cooking Tips |
| Meal Appeal Recipes |
| the health Appeal Health and Nutrition |
| Get the Appeal Where to Buy Ontario Veal (and other tips) |
| The Appeal
Spiel Media |
| Appealing
Conversation About Us |
With more than 35 cuts to choose from, preparing Ontario veal is limited only by your creativity and imagination. The most tender cuts of veal such as loin chops, sirloins cuts, rib and boneless loin roasts are best cooked with a dry heat such as roasting, rotisserie, grilled , broiled or pan-fried. Less tender cuts such as veal shank, shoulder, foreshank and breast should be cooked slowly with a moist heat method such as braising, or stewing. Refer to the cooking chart to select the appropriate cooking method for each cut and check out veal marinating and carving tips.
© 2009 by the Ontario Veal Association. This website is published by the Ontario
Veal Association.
All logos are trademarks of the Ontario Veal Association and may not be used
without permission.