This may divide a few.....

[Tiny]

Flash Gordon,
If you can find a butcher that does them I heartily recommend a long bone veal chop cooked hot and fast or reverse seared.......Treat as quality beef......

Your continental folks like the hammered out breadcrumbed affair, for me these are too thin and prone to drying out, I would go for a thicker steak.

I intended to do a whole veal brisket this summer but never quite got around to it but it is on my to do list for next year,
Cheers
Tiny

[FlashGordon]

Cheers tiny will give it a go.

He has the whole animal. So I'm sure I'll be able to source.

[Simple-BBQ]

Eat the veal its bloody delicious, and it is reared to the same standard as any other animal, eat the veal, eat the veal, eat the veal, eat the veal.......

I'm with Tiny on this. Veal is delicious and the UK dairy industry is waking up to the responsibilities they have in producing milk. And so should we as consumers.

How did they taste? I'd really like to try veal ribs, I will check with my friendly farmer next time I see him and ask if he can source some.

[keith157]

One thing to bear in mind with veal is that it is young, it hasn't built up the fat to give it flavour so just something to be aware of when working out the seasoning.

[aris]

In some respects, eating veal is an ethical thing to do. There is not enough demand for veal, and bull calves are often just killed and discarded as they cannot be milked, and are not as efficient converters as cows making their meat more expensive to produce.

[FlashGordon]

the meat tasted great, it was just so juicy. When i cut them up the meat was lovely and moist. It has i think a unique flavour, its not beefy, or porky.....

If you get them, i would trim of any belly you have, and not cook them long. Or do a really long low and slow, and foil quite early. Its hard to explain in text but

It was like this for me

Meat
Fat/tissue
meat/ribs

Now, i know that sounds a bit thick, but having never seen them i didnt click they had some belly still attached.

If that makes sense? like keith said they are young, so each layer of meat was quite thin. I think there is mileage in doing one again, im interested in one of you guys trying them and seeing what results you get. For me i did them for around 4 hours i think ( id had a few beers by the time they came off)
maybe they needed longer, i just would be worried about drying the outside while the inside rendered.

[Simple-BBQ]

What temperature did you cook at FlashGordon?

Beer with a BBQ?

[FlashGordon]

210ish. Quite low I know.

Maybe too low?

Definitely enough beer

[Simple-BBQ]

I'll see if my farmer can get hold of some at the start of the month when I'll see him next. Thanks for the temperature. I will try it out if he can source some for me.