I have not had such good success with veal. I prefer leaner meats, and every time I get a cut of veal, it is extremely fatty. Is there a way to get leaner veal? Are there specific cuts I should ask for? If so, where are some places I should look to get better cuts?
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The nature of veal, being a milk fed calf, means that the meat is going to be extremely fatty. It is the nature of the meat and not a function of poor butchering. If you don't like the flavor I would suggest that almost anything that calls for veal can be made with pork chops or other lean cuts of pork, although you might see a rise in the toughness of the dish as a result.
sarge_smith
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