The Great Hall
Veal Bones The Great Hall: Veal Bones
By Steve9389 (Steve9389) on Tuesday, February 25, 2003 - 11:12 am: Edit

I'm doing a paper for my meats class on veal vs. beef for brown stock. The genisis came from a comment from a former instructor, who teaches nights and owns two upscale and very successful lunch-only restaurants. He said that even though veal bones are more expensive, veal stock is more cost-effective because you have to reduce it so much less than beef (and the product is better, too). So two questions for you all:

1. Do you agree with this assessment?

2. Can anybody tell me what they pay for veal vs. beef bones?


By Chefmanny (Chefmanny) on Tuesday, February 25, 2003 - 12:23 pm: Edit

Veal .85, beef .41.
Why would you reduce the stock any more or less then one another?
It would depend on the use.
If you are making a demi, you reduce it by half, either one.
The veal bones are definitely the preference for a good stock, the marrow is much better from the young animal.

By George (George) on Tuesday, February 25, 2003 - 12:50 pm: Edit

Veal bones have a more neutral flavor than beef so you get the taste of your sauce not just the beef.


By Steve9389 (Steve9389) on Tuesday, February 25, 2003 - 02:22 pm: Edit

Manny, the reasoning goes that since veal bones have so much more collagen in their youthful, unexercised selves, they impart more gelatin into the stock, thus thickening it faster. And I know from a test I did last week that I had to reduce beef stock by three-fourths to achieve the same consistency I got by reducing the veal stock by half (demi). Keep in mind this is straight stock reduction, no brown sauce.

Given your figures and my understanding of three-fourths vs. one-half comparison (which confirmed what my instructor told me), the yield from a 20 gal. stock pot would cost $1.06 per quart in veal bones and $1.05 in beef bones, and the reduction time is cut in half. And I agree with both you and George about the superior quality of veal stock.

By Chefspike (Chefspike) on Thursday, February 27, 2003 - 02:06 pm: Edit

well thats one I didn't know.
maybe I forgot it ummm,....................thinking,..thinking,..thinking,...............................................................................thi, didn't know that one.

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