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Calf (animal) Poddy calf sitting in the long grass. A calf (pl.: calves) is a young domestic cow or bull. Calves are reared to become adult cattle or are slaughtered for their meat, called veal, and their hide. The term calf is also used for some other species. See "Other animals" [1] below.
Veal is the meat from calves, often dairy breeds. A cut of veal shank. Veal carcasses at the Rungis International Market, France (2011) Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young male calves of dairy breeds which are not ...
Rennet (/ ˈrɛnɪt /) is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase. Rennet has traditionally been used to separate milk into solid curds and liquid ...
Calf's brains, or cervelle de veau, is a traditional delicacy in Europe and Morocco. It is the brain of a calf consumed as meat. [1] It is often served with tongue, sauteed with beurre noir and capers, or mixed with scrambled eggs. In Italy, cervella fritte is a popular dish made of bite-sized batter-fried morsels of beef brain.
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By early 1997, Parker’s puzzle became the "Universal Crossword" syndicated by Universal Press Syndicate to newspapers and clients worldwide. In 1999, together with Universal Press Syndicate’s Uclick division, Parker founded The Puzzle Society, and is the founder and senior editor of the Universal Uclick line of crossword puzzles and games.
Wiener schnitzel (/ ˈviːnər ˈʃnɪtsəl / VEE-nər SHNIT-səl; ‹See Tfd› German: Wiener Schnitzel [ˈviːnɐ ˈʃnɪtsl̩] ⓘ, 'Viennese cutlet'), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet served without sauce. It is one of the best known specialities of Viennese cuisine ...
A thick slice of beef tenderloin. A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.