Saddle of veal

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The saddle of veal is a section of the slaughtered calf of the domestic beef . The division into chest piece and back is z. B. between the 4th and 5th vertebrae, between the 5th and 6th vertebra or between the 6th and 7th rib. The designation is, for example, in DLG veal chops and in other commercially available cuts, veal saddle .

The longitudinal split of veal yields two squares ( loins ). It can be prepared as a boneless veal roast or whole (split or unsplit) with the bones. When released, the back piece together with fillet and kidney makes the veal kidney roast .

In Germany, the saddle of veal is used to describe the piece of chop below the 4th thoracic vertebra up to the lumbar vertebrae (5th or 6th), depending on the incision .

In some countries the calf back into upper and lower parts separately: for example, in Austria and Switzerland is called the top of the square and the behind part lying as tenderloin, in the US that make veal ribs , the front part of the back, also veal rack called (German: veal ribs or frame), the rear part is called veal loin (sirloin), also veal hotel rack (split or unsplit). If the back is not divided lengthways , the back piece is called a calf's saddle .

The back of the calf is not skinned, only the tendons are detached from the spinal bone. The kidneys and the veal sirloin are triggered. The long ribs are chopped off under the fillets of the back so that they only protrude under the meat.

Traditionally, the veal saddle consists of seven ribs, but it can also consist of just three ribs, or z. B. in the USA as a six-rib piece. Some U.S. manufacturers have defied tradition and are now selling racks with eight or even nine ribs.

Individual evidence

  1. ↑ Kansas State University, Manhattan, USA (Ed.): Encyclopedia of Meat Sciences . Elsevier, 2014, ISBN 978-0-12-384734-8 , pp. 459 ( google.de [accessed on May 18, 2019]).
  2. ↑ a b NAMP North American Meat Processors Association: The Meat Buyers Guide: Beef, Lamb, Veal, Pork, and Poultry . John Wiley & Sons, 2006, ISBN 978-0-471-74721-5 , pp. 119 ( google.de [accessed on May 18, 2019]).
  3. ^ A b Adam Danforth: Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering . Storey Publishing, 2014, ISBN 978-1-60342-932-0 , pp. 148 ( google.de [accessed on May 18, 2019]).
  4. ↑ Detert Brinkmann: Investigations into the suitability of the video image analysis (VIA) of the VBS 2000 for the assessment of the carcass quality of calves and young bulls - Inaugural - Dissertation to obtain the degree of Doctor of Agricultural Sciences . Ed .: High Agricultural Faculty of the Rheinische Friedrich-Wilhelms-Universität zu Bonn. 2006, p. 28-29 .
  5. ↑ a b Richard Hering: Herings Lexicon of the Kitchen. Internationally recognized reference work for modern and classic cuisine . Ed .: F. Jürgen Herrmann.
  6. ↑ Technical terms - meat lexicon. Retrieved May 18, 2019 .
  7. ^ A b Franz Maier-Bruck: The Great Sacher Cookbook . Wiener Verlag, Vienna 1975, p. 259, 262-263 .
  8. ^ A b Thomas Schneller, Brad Matthews, Culinary Institute of America: Kitchen Pro Series: Guide to Purchasing . Cengage Learning, 2011, ISBN 978-1-133-41679-1 , pp. 124–129 ( google.de [accessed on May 18, 2019]).