Chef A insists that grain-fed calves under 4 months of age produce the most tender veal cuts. Chef B insists that the more tender cuts come from milk-fed calves older than 12 months old. Which chef is correct?

Question

Question 9 options:

A)

Neither chef is correct.

B)

Chef A is correct.

C)

Chef B is correct.

D)

Both chefs are correct.

Answer 1

The correct answer is B) Chef A is correct.

Tenderness in veal is typically associated with younger animals, and veal produced from grain-fed calves, especially those under 4 months of age, is known for its tenderness. In contrast, milk-fed veal typically comes from calves that are younger and fed primarily milk, rather than being older than 12 months. Calves older than 12 months would generally not be classified as veal and their meat would not have the specific characteristics associated with tender veal cuts. Therefore, Chef A's position aligns more closely with common culinary understanding and practice concerning tender veal.