Buying The Meat For Veal Marsala

Video Transcript

"Hi, this is Rich Buccola here in New York City, and today on behalf of Expert Village, I'm going to show you how to make veal marsala. Okay. We're back. I just want to tell you a little bit about veal. Veal is a beautiful thing. I went to my butcher where they know me on a first name basis, and he cut these bad boys for me, and they are beautiful. What you want to look for -- I mean, if you're going to go to your supermarket, definitely look for the pinkness in color. Also look to see that it doesn't have a lot of these veins. These veins are fat. You don't want a lot of these veins going through. You want it to be nice and lean. You want to look at, of course, the date. But smell it. Put your face right in. This has no smell whatsoever, and that's what you're looking for. If it smells like meat, you probably don't want it. So again, you don't want to see it looking gray. You want it to be like really pink and beautiful in color. No smell. It shouldn't be slimy at all. I mean, it should just feel like a nice piece of meat. And with that said, versus buying in the butcher versus buying in the supermarket. The supermarket's going to be a couple of dollars per pound cheaper. But when you're buying veal from the butcher, it comes right off the piece of meat right there. It isn't lying on a shelf getting air. So with that said, I would always recommend buying your veal from your butcher. Go meet your butcher; the butcher's there. He wants to meet you. I'm telling you, it's a good thing. And as you get to know him, he's going to tell you deals. He's always going to tell you specials. I go into the butcher. He's like, "Hey, I got this on sale. I got this." So come back, we'll start putting this together. I'll show you exactly how to tenderize this meat and just give it a little flattening. Come back. It's veal marsala here on Expert Village."