CUT SCHOOL – THE FOODSERVICE GUIDE TO VEAL
Download this guide and keep as a reference tool.
This guide is designed to help develop an understanding of veal production, teach creative uses of veal from some of America's most renowned chefs, and show how to profitably integrate veal into menus. Topics covered include:
- Development of the Milk-Fed Veal Industry
- Veal Facts
- Veal Production: Humane and Healthy
- Classes of Veal
- Veal Inspection and Grading
- Veal in Commercial Foodservice
- Food Safety Practices for Veal Storage
- Cuts of Veal
- Eat Smart, Eat Well
- Nutrients in Veal
- Veal Cooking Methods and Techniques
- Classic Dishes
- Seasoning and Companions
- Flavor Tips
- Profit with Veal
Download the VealCut School Guide 
(~3.3 MB)