Cuts of Veal
Poster Prints from Mary Evans Picture Library
Cuts of Veal
The various cuts of veal
Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries
Media ID 589457
© Mary Evans Picture Library 2015 - https://copyrighthub.org/s0/hub1/creation/maryevans/MaryEvansPictureID/10175785
Brains Cuts Hooves Knuckle Meat Tongue Veal
EDITORS COMMENTS
This fascinating historical print showcases the various cuts of veal available in the late 19th century. From tongue to knuckle, hooves to sweetbreads, and even brains, this image provides a detailed look at the different parts of a veal carcass that were commonly used for food during this time period.
Each cut is meticulously labeled, giving insight into how butchers would have prepared and sold these different pieces of meat. The inclusion of caul – the fatty membrane surrounding the stomach lining – adds an extra layer of detail to this educational piece.
In addition to being a valuable resource for those interested in culinary history, this print also serves as a reminder of how our relationship with food has evolved over time. In an era where convenience often trumps tradition, it's interesting to see just how much care and consideration went into utilizing every part of an animal for sustenance.
Overall, "Cuts of Veal" by Mary Evans Picture Library is not just a visual representation of different types of meat; it's a snapshot of history that sheds light on our past attitudes towards food consumption and waste.
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