GUELPH, ON, January, 2007 – Now is the time to start serving fresh Ontario veal if you are looking for a versatile, naturally lean and nutrient-dense addition to a healthy diet. With a subtle taste that easily absorbs flavours, paired with extraordinary tenderness, Ontario veal is destined to move from special occasion to everyday favourite.
With more than 35 cuts to choose from, Ontario veal offers cooking flexibility and can be adapted to countless recipes. That kind of versatility adds variety to family dinners and provides the creative motivation for today’s inspired cooks.
“People should be cooking more Ontario veal. They’ll find it lean, delicious and exceptionally tender,” said Jennifer Haley, Executive Director of the Ontario Veal Association. “If you’re looking to add a fresh, locally grown protein to your diet, Ontario veal should be on your grocery list.”
Compared with other meats, all Ontario veal cuts are extra lean, with 7.5 g of fat or less, and are low in saturated fats. “Ontario veal is an excellent source of animal protein, iron, zinc and Vitamin B12,” says registered dietitian Samira Zarghami. “This natural combination of protein, vitamins and minerals allows for better nutrient absorption over vegetable sources during the digestive process.”
Recent nutrient analysis confirmed that Canadian veal exceeds other meat protein sources in terms of nutritional benefits by providing all the essential amino acids that assist in maintaining healthy organs and body tissue.
Ontario produces both milk-fed and grain-fed veal, each with its own unique flavour profile. Milk-fed is light pink in colour, very tender and has a subtle taste. Grain-fed veal is a darker pink, also very tender, but has a mild beef flavour. In both cases Ontario veal fits perfectly with the flavours it’s blended with, making it the ideal base to enhance with seasonings and sauces.
For example; authentic Thai cuisine can take a lot of time to prepare, but in our Sweet Chili Thai Veal Wraps, mild Ontario veal blends readily with the fresh flavours of Thai basil, mint and sweet chili. Combined with soy sauce, crisp veggies and wrapped in a lettuce-lined flat bread shell, they assemble to make the ultimate meal-on-the-go.
Sunday is meant for relaxing, and what better way to wrap up the weekend than with a succulent Rack of Ontario Veal with Pan Roasted Vegetables – remarkably simple to prepare in one pan with roasted vegetables and combined with the classic flavours of garlic, rosemary and thyme. What could be simpler?
Who says Friday’s bistro fare can’t be re-created mid-week at home? In our recipe for Ontario Veal Medallions with Caramelized Onions and Fennel, the combination of these two flavours blend beautifully with the delicate flavour of Ontario veal in a simple, yet sophisticated, sauté pan meal.
These and other great recipes can be found at: www.ontariovealappeal.ca.
About Ontario veal
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. More than
95 per cent of Ontario farms are family operated and dedicated to producing a
high-quality and wholesome product. 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 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.