[Sca-cooks] Fwd: Recipe redaction, A Type of Ahrash

[Terry Decker]

Ah, but they are milk fed, up to almost a year old.  The diet in the U.S. is 
most often a vitamin fortified mix of formula and soy products.  More meat, 
eh.

The problem is there is no precise terminology for marketing veal in world 
trade.  They more meat, the more money.  Since a calf can put on 40 to 50 
pounds per week, the longer the time frame for "veal" the better for the 
pocket book.  None of that foolishness about slaughtering a calf around one 
month for veal, as was the case in less enlightened times.

The key commercial difference is between white and red veal.  White veal is 
from calves fed on formula and generally slaughtered earlier.  Red veal is 
from calves fed on grass or grain in addition to formula.

Bear


I don’t know how true it is, but I was always taught that lamb and kid are 
under one year (up to 10-12 months). Veal is suckling beef. As soon it is it 
is no longer milk-fed, it is not veal.

Dagmar

Sent from my iPhone
Ours is not to rewrite history; but to learn from it to improve the future.

> On Jul 6, 2018, at 11:58 PM, Arianwen <caer_mab at yahoo.com> wrote:
>
> Interesting (and I see I missed that red lamb meant lean)
>
> It is my thoughts that sheep branched off from goats, so someone who 
> cannot eat lamb may not be able to eat goat.
>
> As well as our lamb being young mutton our veal is also young beef and I 
> would bet kid would be goat too.  The more lbs the little critter has the 
> more money I get...
>
> Wonder if someone has a really old text book that says what age lamb used 
> to become mutton and veal beef
>
> "outside of a dog, a book is man's best friend. And inside of a dog it's 
> too dark to read." G. Marx
>
>>>
>
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