Meats

Veal is the flesh of a young calf, generally four to five months old. Because of its young, delicately tender
flesh, it is considered by some to be the finest meat available. Classical preparations include, but are not
limited to, osso buco, vitello tonnato, cordon bleu, veal piccata, and veal scaloppine. Fine veal calves are
fed mothers milk or formula. Milk-fed veal is up to twelve weeks old and is believed to have the most
tender meat. Formula-fed calves consume a special diet and are the standard type of veal used today; this
veal is up to four months old. Veal should be selected by color; it should be light pink in color and tender.
The five USDA grades of veal, in order of highest to lowest quality, are Prime, Choice, Good, Standard,
and Utility. Because the overall ratio of meat to bone is less than a full-grown bovine, there are
Proportionately fewer cuts of veal. These cuts are from the hindsaddle: 1. bottom round, 2. shank, 3. osso
buco, 4. top round cap off, 5. portion-cut veal cutlets, 6. trimmed loin, 7. portion-cut chops

Pork, the meat of domesticated pigs, is among the most popular meat sold in the United States. Typically
high in fat, pigs have been specifically bred over many generations to produce leaner cuts of meat. Pigs
are commonly slaughtered under one year of age to ensure a tender product. Although quality grades are
less frequently assigned to pork, when applied, the USDA grades, in order of highest to lowest quality,
are 1, 2, 3, 4, and Utility. Because USDA grading is not required for pork and federal grading must be
paid for, packers will often use their own grading system. This does not necessarily mean that various
cuts of pork are not of good quality, for the grading systems used by major packers are clearly defined
and are generally reliable.

Lamb and mutton Lamb is the tender meat produced by young, domesticated sheep. Its texture is a direct
result of what it consumes and the age at which it is slaughtered. The milk-fed varieties of lamb are
inclined to yield the most delicate meat. Once a lamb begins to eat grass, the flesh loses some of its
tenderness. However, most lamb produced in the United States is finished on a grain diet and is six to
seven months old. Lamb that is allowed to age over sixteen months is
known as mutton. Mutton is considered to have a more pronounced flavor and texture than lamb. As with
other varieties of meat, lamb becomes tougher as it ages. Lamb tends to be fatty. Its unique flavor pairs
nicely with intense seasonings and accompaniments. The five grades of lamb, in order of highest to
lowest quality, are Prime, Choice, Good, Utility, and Cull.

Venison and furred game Free roaming and domesticated wild animals fall under the category of game. A
variety of game meats have become increasingly popular due in part to customer awareness of lower fat
and cholesterol content. Depending upon the area of the country, several types of furred game are
available. Game meats are categorized into two segments: large and small. Venison is the most popular
large game, characterized by lean meat that is free from intramuscular fat, generally dark red in color, and
suitable for roasting, sauteing, and grilling. Though venison commonly refers to deer, other members of
the venison family include moose, elk, and reindeer. Buffalo and wild boar are other popular large game.
The most common of the small game is rabbit. Rabbit has mild, lean, tender, and fine-textured meat.
A mature rabbit ranges from three to five pounds, and young rabbit is generally two to three pounds. The
loin is often sauteed or roasted, while legs are commonly braised or stewed. Commercial game meats are
federally inspected. The quality of the flesh is a direct result of age, diet, and the time of year that it was
killed.

Poultry The word poultry refers to any domesticated bird used for human consumption. Once reserved
for special occasions, chicken and other poultry have become commonplace in restaurants and homes.
The subtle and familiar flavor of chicken lends itself well to a number of different cooking methods.
Considered very nutritious, poultry entrees are among the most popular on most menus. Similar to other
meats, poultry must undergo a mandatory inspection for wholesomeness. The grades of USDA A, B, or C
depend on numerous factors, such as carcass shape and the ratio of meat to bone. Once
inspected, the birds are plucked, cleaned, chilled, and packaged. They may be purchased whole or in
parts. Poultry is classified by age. The younger the bird, the more tender the flesh.