options when butchering a calf
June 23, 2012 5:44 PM Subscribe
My dear friend has purchased a calf and has sourced her butcher. What does she tell her butcher in order to optimize her enjoyment of this bounty, given her culinary preferences?
posted by yesster to food & drink (8 answers total) 2 users marked this as a favorite
It is estimated that the calf will weigh 325 pounds, from which they say she will get about 150 pounds of packaged meats. Locker service has been contracted as well.
The dominant cuisine is Italian. Dishes include osso bucco, vitello tonnato, scallopini, veal marsala. Bone-in meats to be done on the grill are to be preferred over cuts that would optimize stews and roasts.
Also wondering about what part of the beast is required for "escapoles" and what the veal equivalent of a flank steak would be.
She already knows she wants pretty much all of the, um, other things. Tongue, organs, etc. We're taking them, but might want recipes for what to do.
So to summarize: what do we tell the butcher in order for my friend to get the greatest culinary pleasure out of this custom meat order?