It's why it is next to impossible to horse for sale anywhere in the USA as we are fond of horses. What we don't realize in the US is they are still getting slaughtered, just shipped to Europe to be consumed instead.
People like it here. Maybe they don't there. I suppose in the UK where everyone is an animal lover, or atleast I get that impression, the idea of slaughtering a baby cow seems un appetizing.
Veal is one the best meats and actually better then beef as its much more tender. Whats the difference of killing a young cow or an older one there is plenty of lamb eatenin UK and lamb surprise surprise is a young baby sheep. In fact lamb by definition has to b under 1 year in age.
Double standard or sheer ignorance no wonder meat substitution occurs when the population is so picky
I prefer horse to beef, veal to pork. I just wish lamb was cheaper.
But, i still haven't got round to eating salmon again...
here some lamb
http://www.mygourmetconnection.com/r...on-compote.php
and more lamb
http://www.mygourmetconnection.com/r...ttes-kefta.php
and here the VEAL
http://www.food.com/recipe/hungarian-veal-goulash-51070
if you use twice or three times as much paprika you have it about the way
Aunt Clara in Geneva did it
In some countries, like the UK and Ireland, dairy farmers have to dispose of male baby cows because they can't sell them when no one wants to eat veal. Cows need to be pregnant to produce milk and then pregnant again to keep on producing. That's the deal with veal. I'm glad they sell it here instead of it going to waste.
Horsemeat is horrible. That veal is better than pork is clear. Lamb is expensive as coming from far away places like New Zealand
Here veal is the preferred meat. And so it is expensive
I think that most of the problem with veal in the UK was the use of veal crates. Despite the fact that they were banned in 1990 in the UK and 2007 across the EU, people still don't seem too keen on it.
Apparently, the crates are still legal in Switzerland but not used very much
Sorry to be late on this thread. In answer to the original question, "what's the deal with veal?", CH_Me has pretty much said what I wanted to add, but to emphasise the point, calves are a by-product of the dairy industry. Cows have to be either pregnant or nursing to produce milk (just as all mammals do). Dairy production is, forgive the pun, one of the sacred cows of Swiss industry; farms are very small-scale and ridiculously unprofitable, but the industry is heavily protected from imports and benefits hugely from government handouts. Consequently, dairy farmers are flourishing and dairy cows keep getting pregnant (not by the flourishing farmers, usually, just to be clear ...)
Which brings me to the by-product issue. All those newborn calves (especially the udderly useless males) have to go somewhere. Raising them for beef is not an option on tiny dairy farms and there is very limited space elsewhere in Switzerland to raise beef cattle. So the best solution, as pointed out also by CH_Me, is to eat them. Good thing they taste so good.
Something for "ethical vegetarians" to think about as they pour their milk onto their cornflakes before tucking into some crispy tofu bacon and eggs.
Non-sequitur, but I think horse tastes great and is usually several notches above Swiss beef for flavour and tenderness.
The calves DO taste deliciously, but to me horse-meat has an ugly flavour. and taste lousily. That is why horse-meat is rather cheap and veal so expensive
Veal is about 10% more than beef, horse about 10% less, not a big difference.
We generally prefer horse to beef, also veal to beef.
Tom
A difference reflecting reality. Beef to me is good, horsemeat is not. While veal and lamb are delicioux
Horse is more expensive than lamb, and MUCH more expensive than pork, so what reality is it reflecting?
We eat them all, but lamb the least, pork and other pig products the most, mostly raw.
Tom
Sorry, OT but I think the beef would be improved massively if they aged it a bit more and sold it with the fat on. Maybe I'm old fashioned but the "clinical" beef they sell here is hard to cook successfully.
The UK has a problem with eating Veal (as well as horse, frogs legs and snails) simply because the French eat it.
Thanks goodness the French didn't invent Yorkshire Puddings.
in shops like COOP in Zürich, horse is clearly cheaper than beef. Of course more expensive than pork
I prefer lamb, whenever affordable, for example by an "Aktion"
the Swiss market demands it to be sold "fat OFF"
I know, I know! I'm a dinosaur, probably with furred up arteries, but I like to smile when I eat and I'm much prettier when I smile.
Don't you mean: ".....pâte composée de farine, de lait et d'œufs, cuite au four et traditionnellement servie avec du rôti de bœuf ....." ?
I agree. Tenderness and lack of fat = lack of flavour and nutrients. Aged rib-eye (I think called Scotch steak in US?) is unbeatable and seemingly unobtainable here!