What's this
What is veal loin?
The veal loin is a food of animal origin based on muscle meat and bones.
From a nutritional point of view, the veal loin is placed in the first fundamental food group - foods rich in high biological value proteins, specific vitamins and minerals; it also provides cholesterol and saturated fat in medium concentration.
deepening
Calf is the immature male specimen with a maximum age of less than 12 months and weighing no more than 250 kg. The biological species is B. taurus, of the genus Bos, Bovine Tribe, Bovinae Subfamily and Bovidae Family.
The veal yoke has a characteristic shape. The profile may change slightly depending on the precise anatomical point. The base of the carré includes the vertebral column cut in a longitudinal direction, from which start small ribs flaps. Between these two bones is enclosed the loin and possibly other secondary muscle bundles - generally called sirloin. In some cases, the thread may be present on the other side of the vertebral bony spine.
The veal yoke is especially suitable for baking in the oven. As the arista - which represents the whole loin - it is a very used base for the roasts of which in Italy many variations are produced.
Nutritional Properties
Nutritional properties of the veal yoke
Rich in high biological value proteins, specific vitamins and minerals - B-group vitamins and iron ore - the loin of veal is classified in the first fundamental food group.
Note : the nutritional properties of the veal yoke may change based on the cut, breed, age and nutritional status of the animal.
It has a medium energy supply, supplied mainly by proteins, followed by lipids; carbohydrates are absent. Peptides have a high biological value, that is they contain all the essential amino acids in the right proportions and quantities compared to the human protein model. Fatty acids are predominantly monounsaturated, although the saturated portion is not negligible.
The veal yoke does not contain dietary fiber, gluten, lactose or histamine. It is instead a significant source of phenylalanine and purines.
The vitamin profile of the calf yoke is characterized by significant levels of several water-soluble molecules of group B; in particular: thiamine (vit B1), riboflavin (vit B2), niacin (vit PP), pyridoxine (vit B6) and cobalamin (vit B12). As far as mineral salts are concerned, iron - highly bioavailable - phosphorus, zinc and selenium abound.
Diet
Carrè in the diet
Veal loin is a food that lends itself to most diets. In some cases it may show a medium to high level of fat and calories; in this case it would not be suitable for an overweight diet - balanced, normolipidic and low calorie (-30%). It is true that, to compensate for a slight excess lipid of the raw material, the use of seasoning fats can be reduced or eliminated. However, even in this case, it is better to adapt the portion and frequency of consumption to specific needs.
Thanks to the abundance and high biological value of the proteins contained in it, the loin of veal plays the role of nutritional source of essential amino acids very well. It therefore lends itself to all the circumstances in which it is considered appropriate to increase dietary intake. These can be such for a greater metabolic requirement with respect to the condition of normality - for example: pregnancy, breastfeeding, growth, very intense or prolonged sport, generic or specific malnutrition, defedamento - or for a lower capacity of absorption - for example: capacity of impaired digestion, old age, pathological intestinal malabsorption etc. Note : let's not forget, however, that meat also contains cholesterol and saturated fats, which is why the portion and frequency of consumption should not be increased freely. Moreover, the significant presence of amino acid phenylalanine makes this food inappropriate for diet against phenylketonuria.
There is little to say about lipid breakdown. Today farmed animals do not contain levels of saturated fatty acids as high as in the past. On the other hand, the amount of cholesterol is not irrelevant. Therefore, it could be defined that the carré of veal is also allowed in the diet of the hypercholesterolemic as long as the portion is slightly lower than the norm and that the frequency of consumption is occasional or in any case not higher than once a week.
There are no implications for hypertension, type 2 diabetes and hypertriglyceridemia.
The loin of veal is rich in purines and therefore unsuitable for feeding against hyperuricemia, especially with a tendency to gouty attacks, and against kidney stones from uric acid.
It has no contraindications for celiac disease, lactose intolerance and histamine intolerance.
B vitamins essentially play the role of cellular coenzymes. Therefore, being rich, the calf yoke is considered a food potentially useful for the metabolic support of all body tissues.
The loin of veal, due to its richness in bio-available iron, is recommended in the case of iron deficiency anemia - more frequent in fertile women, especially during pregnancy, and in marathon runners. Rich in zinc, it also supports the antioxidant function of certain body enzymes. Furthermore, containing phosphorus, it helps to meet the individual needs necessary for the structuring of the skeleton - mineral hydroxyapatite - and phospholipids - abundant in cell membranes and nervous tissue.
Veal loin is not suitable for vegetarian, vegan, Hindu and Buddhist diets. It has no contraindications for the Jewish and Muslim diet.
The average portion of veal loin - intended as a 100% edible portion - is about 100-150 g (ranges from 120 to about 200 kcal). Note : this cut can contain up to 30% of the non-edible part.
Kitchen
Cook the veal loin
The veal loin is mainly cooked roasted by convection, then in the oven. Some use it to brown it first on the stove, perhaps directly in the drip pan that will contain it in the oven - conduction system. In the latter case, after browning, it always follows a nuance with alcohol - usually wine, brandy or cognac.
It is essential to avoid overcooking the veal yoke. Unlike pork, this can be worked "almost" like a roast beef, leaving it pink in the center. Excessive cooking would make it stringy.
The veal loin can be accompanied by vegetables, sweet or dry fruits of various types, cooked separately or together with it as a side dish - potatoes, pumpkin, carrots, onion, apples, plums, oranges, raisins, pine nuts, pistachios, walnuts etc. . Recipes of carré proper and stuffed - with cheese, vegetables, omelette, etc. - are less frequent. Instead, it is not unusual to wrap it in thin slices of lard, bacon or bacon.
The enogastronomical matching of the veal yoke depends above all on the other ingredients used in the recipe. Both white and red wines can be used, but the latter are not too full-bodied as veal is pleasantly delicate; wines that are too intense would end up covering their organoleptic and taste characteristics.
Description
Description of the veal yoke
The calf yoke is a complex segment belonging to the hind quarter of the animal. It has a mixed composition, that is, it is not made up of a single muscle, a single bone or a single joint. The calf yoke is located "more or less" in the middle of the animal's back, above the lungs and intestines; can be identified in the middle, between the cut of the capocollo / coppa / coppone and the rump - it is the piece from which the fillet and the loin can be dissected. Some define sirloin any muscle adjacent to the thread - for example the diaphragm. Cut vertically, the carré closest to the head can give rise to the chops, the one towards the tail to the knots. In this regard there are many currents of thought; for some people, only the nodini - loin and fillet, especially terminal ones, would be obtained from the cut of the carré; the chops, on the other hand, would be part of the rib remaining in the anterior quarter - muscles of the high back, then of the shoulder blades and in part of the shoulder. With a small play on words we could say that the truth is in the middle.
The carré is often referred to as "a set of ribs joined by the spine". However, the edible part is not made up of the intercostal muscles. In fact, the ribs are cuts in their own right; they are derived from the rest of the coast length and are further divided into different types. In the carré only a small part of the ribs is incorporated, that is the piece - only a few centimeters long - positioned at the proximal end - vertebral cost articulation. Note : the large chop or, more generally, the large rib which almost entirely keeps the rib is defined "with the handle". The carré also contains, in the direction of length, a segment of the spine; the vertebrae are not whole, but cut in half in a longitudinal sense - the division of the half-cut.
