Veal
is one of he most misunderstood proteins in foodservice. Mention
veal and what springs to mind is...too expensive. While there
certainly are expensive cuts of veal, there are also several economical
cuts and applications that can make you money while delighting
your customers.
The
meat from cattle fewer than 9 months old is called veal. There
are three different classes. The three are based on the age of
the animal and how it is fed.
Special
fed is the best. It is raised on a nutritionally complete milk
supplement diet until it is 350-400 pounds. The meat is creamy
pink with a smooth, velvety texture. Bob veal is less than 150
pounds. It has the classic light pink color but due to their diet,
the texture is soft and better suited for cutlets and cubes. The
5-9 month old calf, though technically still veal, is raised on
grain and hay. Its' dark pink color and marbled fat is your key
to its age. This veal is best used for stews and ground veal applications.
The
primary cuts for Italian restaurants are:
Top Round Cutlet - excellent quality, used for veal parm and sautés.
Center Cut Veal Chop - high-end use where you can charge $20 and
up.
Osso Bucco - cross cut leg shanks, food cost will run about $4
but with a selling price of $16 and up, a great food cost in the
low 20's. Osso Bucco is cost effective. (See recipes in Pizza
Chef's Corner.)
Best
pizzeria uses are:
Breaded leg cutlet - tenderized and sold with an Italian breading.
Great for veal parm subs. Designed for cost and speed.
Veal
has been popular in Italian restaurants and pizzerias because
it is traditional, versatile, economical and delicious. I veal
item can be used for many dishes.
Why expand your menu to veal? Menu expansion is an important strategy.
More choices bring more customer visits. Veal is an authentic
menu item that is economical, easy to prepare and a great profit
generator.
If
you offer high quality pizzas and salads to your customers, veal
Parmesan subs or dinners are a perfect pizzeria progression. It
widens the quality choices for a busy mom and dad who will appreciate
taking the kids for pizza while they enjoy a nice dinner too.
Italian
restaurants can expand into the higher priced veal chops and Osso
Buccos. This upward progression of menu prices will help you nudge
all of your entree prices.
"Veal
Parm Sub" Economics
4 oz Breaded Leg Cutlet $ .90
1 ea. Italian Roll .30
2 oz Tomato Sauce .10
2 oz Mozzarella .25
Total
Food Cost: $1.55
Menu Price $4.99-5.99
Gross Profit$ 3.44-4.44
Food Cost % 31-26%
Ed
Zimmerman