Veal cheeks are a meat cut with thin veins of collagen and a silky texture. The dish requires a long heat treatment, and the finished meat is tender and fragrant. Veal cheeks are considered a dietary part of the carcass as they are high in protein and low in fat. Offal has diverse nutritional value. Accordingly, offal is divided into category I and category II, depending on nutritional value and taste qualities. Category I includes tongues, liver, kidneys, brain, heart, veal udder, diaphragm, meat, and bone tails (beef and lamb). Category II includes other parts of the carcass: heads (without tongues), legs, lungs, ears, pork meat and bone tail, lips, fat mesh, beef larynx, esophagus, and stomach.