I wuz thinking about veal. The whole appeal of veal is that, because they stuff those calves into tiny stalls in which they can’t move, the meat is very tender.
But if the whole point of veal is the tenderness from lack of exercise, why hasn’t anyone marketed cow fetus cutlets?
And please, don’t ask me where these thoughts come from.
Sua
There’s a lot less meat in a cow fetus than a calf.
I can’t find the equivalent regulations for the U.S. offhand, but here’s the Canadian version. Bovine fetuses are not considered “food”.
http://www.inspection.gc.ca/english/anima/meavia/mmopmmhv/chap4/4.8-9e.shtml
“Pharmaceutical and research purposes” means “fetal bovine serum”, among other things–they use it in lab cultures.
LINK REMOVED RE REQUEST OF COMPANY
You really don’t want to know what constitutes “real” veal here - really you don’t.
Yeah, but just raise the price “fer the tenderest meat you’ll ever sink yer tooth into.”
DDG, sometimes you really scare me with the Google magic of yours. Thanks!
reprise, go for it.
Sua
A friend of mine claimed to have eaten at a restaurant that served fetal veal once. I never pressed her for details, though, as I thought it was sick and didn’t want to hear about it. She was usually pretty truthful, though.
If not for the “ugh” factor, there might be a market for fetal veal. You could cook a whole fetus like a turkey and have 'im for Thanksgiving!
mmm. with a nice amniotic gravy, i might be persuaded to munch on that cow fetus,
jb
::Quickly presses back button::
couldn’t one rig it so that the mother has a pop-out timer, like on a turkey, and the timr would pop out when the cow fetus was all ready to munch on?
like one of those Phillipino duck eggs, just barely ripe… mm-hummmmm!
jb
veal really isnt that tender that is why it is pounded so thinly