TORONTO, ON, February 28, 2007 – When grilling begins in earnest this summer, look to delicious, lean and nutrient-dense Ontario veal, the perfect choice for backyard barbecuing, to excite the senses. From sear to serve, it’s a satisfying experience guaranteed to impress those who crave a really great cut of meat.
Ontario veal is also considered by many chefs to be a great choice for the grill because it’s quick to prepare. Veal is naturally tender, so it doesn’t require lengthy marinating to tenderize. However, a quick and simple marinade or rub turns this subtle canvas into a flavourful gastronomic delight, that appeals to all palates.
Executive Chef Sean Simons offers Ontario veal at Toronto’s MEATing Restaurant.
“We offer one of the most eclectic meat menus in the city and find that when
diners are looking for something lighter it’s Ontario veal they choose,” said
Chef Simons.
Lean Ontario veal relies on its natural water content, not fat, in the muscle fibre for moistness. Searing and cooking for short periods of time helps lock in that natural moisture and retain juiciness. Although there is some fat present in most veal grilling cuts, it is only 7.5 g or less, per 100 g serving. This makes Ontario veal one of the leanest meats available on the market today.
“Ontario veal offers a variety of cuts that are great on the grill,” says Jennifer Haley, Executive Director of the Ontario Veal Association. “A veal burger or veal T-bone steak not only tastes great, but they are lean and quick to prepare.”
“The joy of eating a grilled cut of meat, such as Ontario veal top loin or rib chop, goes beyond simple taste alone,” says Dr. Tanya MacLaurin, a Food and Sensory Scientist and faculty member in the School of Hospitality and Tourism Management at the University of Guelph. “We experience our food through information gathered by each of the senses. That sensory input is sent to the brain for processing and the brain forms a perception and responds.”
Appearance, aroma, sound, texture and taste are all important factors in determining how the brain forms a perception about a meal. It can begin with the audible sizzle as an Ontario veal T-Bone hits the grill’s pre-heated cooking surface. Next we see the effects of the “Maillard Reaction” when the proteins on the surface of the veal combine with the natural sugars present in the meat, to create the characteristic dark brown grill marks. You are then treated to the smell of the meat cooking, followed by the juicy, tender texture of that first bite. And the piece de resistance; that subtle, meaty taste that, in concert with all the other senses, forms the unique flavour experience of grilled Ontario veal.
How to Select the Perfect Cut and Grilling Tips
“When cooking on the grill you’re using high heat so it’s best to choose cuts
from the rib or loin because they’re generally the most tender and require little
cooking time,” says Bill Collier from Agri-Food Project Services Ltd, and consultant
to the Ontario Veal Association. “Many Ontario veal cuts will work well on the
barbecue if you prepare them accordingly and are careful not to overcook them,
as they will dry out. If you’re unsure of which to choose, ask your butcher or
meat manager to suggest a suitable cut.”
Ground veal makes a leaner burger and cubed veal is great for kebobs. For best results when grilling, cook over medium coals or medium-high gas heat. Choose cuts that are at least 3/4 of an inch thick and oil the grill prior to cooking to prevent sticking. Avoid frequent turning and use tongs instead of a fork to avoid piercing the meat which will release the juices. Place veal on the grill and cook for 7 minutes on one side and 5 minutes on the other to achieve medium-rare results.
Inspired Grilling
Chef Simons has created the following delectable grilled Ontario veal dishes
that epitomize how various cooking methods and ingredients can be combined to
create a host of unique flavour experiences. 
The summery flavours of mint, rum and fresh fruit marry in his well plated Mojito Salad with Ontario Veal Brochettes. Ideal as a starter or light entrée, this salad is perfect with a light Pinot Grigio and a loaf of crusty French bread.
Mini Ontario Veal Burgers on Brioche deliver maximum flavour. In this recipe ground Ontario veal patties infused with classic spices are topped with Caesar salad, Oka cheese, grilled Portobello mushroom caps and caramelized onions.
The Grilled Ontario Veal T-Bone with Fig Confit is the ultimate indulgence. The T-bone becomes a tender, moist marvel in this recipe that pairs Ontario veal with a rosemary-infused, fruity fig confit and golden roasted sweet potatoes.
These and more recipes, grilling tips and information about Ontario veal can be found on www.ontariovealappeal.ca.
About Ontario veal
More than 95 percent of Ontario veal farms are family operated and dedicated
to producing a high-quality and wholesome product that is naturally lean. Various
housing methods are used by Ontario veal producers and each allows for a safe
and comfortable environment where veal calves can easily interact with each other.
Ontario veal calves are raised to approximately 295 to 318 kg (650 to 700 lbs.)
and next to beef, are one of the oldest of all animals we consume. Ontario veal
is produced in accordance with best practice standards specified by the industry,
Health Canada and the Canadian Food Inspection Agency.
About the Ontario Veal Association
Incorporated in 1990, the Ontario Veal Association is a voluntary, non-profit
association that represents the specific needs and interests of more than450
grain-fed and milk-fed veal producers in Ontario.
For more information about Ontario veal or for more delicious recipe ideas, please contact Alan Jakovac at 905-206-0577x222, 1-800-743-6282 or ajakovac@fayeclack.com.