The David Gillespie Blog

Cooked veal, purchased as strips and likely to be from various regions of the carcase. Dry fried for 3-5 minutes with no added fat. Lean muscle meat only, with all possible internal and external separable fat removed after cooking.

Cooked veal, purchased as strips and likely to be from various regions of the carcase. Dry fried for 3-5 minutes with no added fat. Lean muscle meat with internal and external fat attached.

Cooked veal, purchased as strips and likely to be from various regions of the carcase. Dry fried for 3-5 minutes with no added fat. Lean muscle meat with some inseparable internal fat. All possible internal and external separable fat removed after cooking.

Raw veal, purchased as strips and likely to be from various regions of the carcase. Lean muscle meat only, with all possible internal and external separable fat removed.

Raw veal, purchased as strips and likely to be from various regions of the carcase. Lean muscle meat with internal and external fat attached.

Raw veal, purchased as strips and likely to be from various regions of the carcase. Lean muscle meat with some inseparable internal fat. All possible internal and external separable fat removed after cooking.

Cooked internal and external separable fat from the midsection of the carcase. Grilled as purchased, still attached to the lean muscle meat, with no added fat, for 10 minutes, then dissected.

Cooked veal from the midsection of the carcase. Grilled for 10 minutes with no added fat. Lean muscle meat with internal and external fat attached.

Cooked veal from the midsection of the carcase. Grilled for 10 minutes until ‘medium’ with no added fat. Lean muscle meat only, with all possible internal and external separable fat removed after cooking.

Cooked veal from the midsection of the carcase. Grilled for 10 minutes with no added fat. Lean muscle meat with some inseparable internal fat. All possible internal and external separable fat removed after cooking.