This year’s “Battle for Manhattan,” an “Iron Chef” style culinary battle that features the fine, delicate taste of veal, was waged for its second year. It’s no surprise that it was Italian-inspired cuisine that captured the best tastes of veal.
As part of its “Go to Market” strategy, the checkoff-funded veal program held a cooking competition last week in New York City for top U.S. chefs, challenging them to develop original veal dishes using several new veal cuts. The competition was held at the Institute of Culinary Education and marks the second year for the event, officially titled, “The Battle for Manhattan.”
The new cuts are the result of a veal muscle profiling study. During this Veal Optimization Study, researchers looked at nine muscles from USDA Choice or higher carcasses. The study team included meat scientists from the University of Florida and the University of Nebraska, and was funded by the Beef Checkoff Program.
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