Butchering baby cow: what a great way to spend an afternoon. It's winter here, so for all you veal-lovers out there, I send you a moo to keep you warm (creepy or cute? I can't decide).
Imagine this but about 3x the size. We sawed it in thirds with a bone saw. Then, I hacked off the backbone and cleaned off the top of the ribs!
Wanna see something gross? How about this layer of fat I trimmed off the ribs (that's about a 1/2 inch thick)!
I apologize that this is such a terrible picture. Like a true American, I tried to crowd too much on my plate...but here's a veal chop seared rare with red wine sauce, bacon-flecked cabbage and spicey butternut squash purée!
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