A piece of meat sliced or pounded very thinly — usually veal. Veal Escallops are usually coated in bread crumbs. Anything sold or served as Escallop should contain no bone, fat or gristle. You will also see from time to time people using the word to refer to pork, beef and liver. Often the French…
Veal
Institutional Meat Purchase Specifications
Institutional Meat Purchase Specifications Institutional Meat Purchase Specifications (IMPS) is a set of standard meat specifications maintained by the Agricultural Marketing Service Branch of the USDA (United States Department of Agriculture.) These specifications are valid for North America (Canada and America have harmonized their meat codes.) The specifications are suggested ones; adherence to them is…
Veal
Veal is the meat of young calves.Cows have to calf regularly in order to keep up milk production. Female calves are valuable, as they can grow up to be milkers. Male calves, however, don’t have much value when they grow up except for the odd ones kept for breeding purposes; consequently it is mostly male…
White Collops
White Collops are (usually) slices of veal served in a white sauce. The veal is sliced thinly and about as wide as a crown piece (2 inches / 5 ½ cm.) The pieces are simmered in enough water to cover them, then taken out of the simmering water. The simmering water is used to help…