Cuts of Veal

Veal is meat of calves slaughtered between 3 and 14 weeks, delicate in flavor, pale grayish white in color, firm and fine-grained, with velvety texture. It has no marbling, and the small amount of fat covering is firm and white. In modern livestock farming, calves bred to yield high-quality veal are raised indoors under controlled temperatures (60°F to 65°F [16°C to 18°C]) and intensively fed on milk, high-protein calf meal, or both. Herbaceous foods are excluded, resulting in an iron deficiency producing the desirable light color in the meat. Although the meat of an animal from 15 weeks to one year is technically called calf, it is frequently marketed as veal.

Wholesale cuts, usually smaller than comparable beef cuts, vary in different countries. Because of its high amount of connective tissue and low fat content, large cuts of veal require long, slow cooking. Fat in the form of lard or salt pork may be added to avoid dryness. Veal is often served rare in European countries but is usually thoroughly cooked in the U.S. Cuts such as the leg, loin, shoulder and breast are usually roasted, often boned and stuffed or braised. Schnitzel, pan-fried cutlets coated with bread crumbs, are a specialty of Germany and Austria. Veal escallops are small thin slices, called scallopine in Italy and escalopes or médaillons in France. Specially cooked in wine or other sauces.

There are seven basic major cuts into which veal is separated.These are leg (round), sirloin, loin, rib, shoulder, fore shank and breast.

Types of Veal

  1. Vealers
    • This baby calf is slaughtered when it is from eight to ten weeks old and weighs 150-250 pounds. Vealers are sometimes called milk-fed veal because they have been fed entirely on mother’s milk.
  1. Calves
    • After eight to twelve weeks of milk-feeding, calves are allowed to eat grass and grain. They are slaughtered when they are almost five months old and weigh 350-400 pounds.
Cuts of Veal

Shoulder

Even though this forward section of the fore-saddle is more fibrous and not as tender as the leg section, it has a lovely taste as a roast. These roasts can be cut with the bone left in, they can be boned with a pocket for stuffing, or they can be boned, rolled and tied.

Best cooking method:– Roast or braise

Veal Shoulder

Blade

Veal blade if from the veal shoulder section sitting on top of the chuck and point end brisket section and is attached when on the bone to the fore shank. Although it can be sliced as an inexpensive steak it is mostly used as a roast or braided, stewed and stir-fried.

Best cooking method:– Roast or stewed

Veal Blade

Sirloin

This portion is adjacent to the leg. Usually it is left on the leg, but sometimes it is cut off as a separate unit. In this case, it is cut into two types of roasts, or into superb chops.

Best cooking method:– Roast

Veal Sirloin

Loin

The loin section lies right next to the sirloin and is the final cut of the hind-saddle. We sometimes refer to this section as the porterhouse of veal. In a small calf, the loin is only about eight inches wide and can be cut into small roasts and chops. As the kidney is in this area of the calf, it is frequently part of the cuts.

Best cooking method:– Roast

Veal Loin

Loin Chops

The T-bone is prepared from the short-loin and named for its classic bone shape. Well-marbled, it’s tender and full of flavor. Providing different texture experiences, veal T-bone features two steaks in one, a fillet on the smaller side of the bone, and a larger sirloin portion on the other.

Best cooking method:- Bake, grill or broil

Veal Loin Chops

Eye of loin

The eye of loin is prepared from the short-loin that sits between the leg and rack. It consists of the entire eye muscle, or whole loin, that lies along the spine. A muscle least used for movement, eye of loin is as tender as the tenderloin.

Best cooking method:- Roast or grill

Eye of Loin

Medallion

Sirloin steaks are cut from the rump end of the strip-loin, located along the spine in the hind-saddle and running from the ribs to the rump. Comprising different muscles that do less work, they’re tender, succulent and best suited to fast hot cooking methods to avoid drying out.

Best cooking method:- BBQ or grill

Veal Medallion

Rack

The rack is simply the scotch fillet with the rib bones attached. Cut from half of the primal rib, the bones are trimmed either into a row of ribs, or curved and tied to resemble a crown. Roasting on the bone amplifies the flavor while rendering the meat tender and succulent.

Best cooking method:- Roast

Veal Rack

Ribs

Sometimes called the rack, this section comes right after the loin and is the first portion of the foresaddle. The first six bones of the rib are the most tender for either roasts or chops.

Best cooking method:- Roast

Veal Ribs

Short ribs

Short ribs are taken from the ribs situated in the middle of the rib cage. Prepared joined as a sheet or cut individually, they come with meaty muscles attached. Short ribs perform best when cooked slowly in liquid. This allows the bone to impart flavor while rendering the meat tender and moist.

Best cooking method:- Roast

Veal Short Ribs

Rib cutlet

Rib cutlets are prepared by taking a standing rib roast and slicing it into steaks. With the bone, it’s a rib cutlet, and if you remove the bone from the steak it becomes a scotch fillet. Like a scotch fillet, rib cutlets are taken from an area of the animal that hasn’t done the heavy work resulting in a tender cut.

Best cooking method:- Roast or grill

Veal Rib Cutlet

Chuck

Taken from a 5 rib forequarter with blade, shin and brisket removed. From the bone in 5 rib chuck all bones, cartilage, maton grizzle, ligamsoitum nuchae and lymph nodes are removed. The chuck is a hard working set of muscles with plenty of connective tissue.

Best cooking method:– Roast or braised

Veal Chuck

Neck

This is an inexpensive and tougher cut.

Best cooking method:- Stew. When boned, it can be ground for veal burgers

Veal Neck

Breast

The breast of veal is not very tender and requires lengthy cooking.

Best cooking method:- Because it is bony, it can be cut into riblets and used as veal spareribs. It can also be made into a slow-cooked roast with bones left in, or boneless with a succulent stuffing.

Veal Breast

Shank

An excellent roast, but less tender than the center leg roast.

Best cooking method:– Roast or braise

Veal Shank

Leg

This is exactly in front of the hind shank and just before the sirloin. The center leg is an extremely tender roast with the bone left intact.

Best cooking method:– Roast

Veal Leg

Scaloppine

Scaloppine is wafer-thin, and so delicate and fragile that we only cut it to order, never in advance. We use the intricate French style of preparation: first, we dissect the center of the leg, demembrane it, and remove any sinewy fibers. We also use scaloppine from the more delicate loin area. The veal is then sliced to order, and pounded until it is paper-thin, or whatever thickness the customer specifies. This varies from one-eighth to one-quarter inch.

Best cooking method:– Sauté

Veal Scaloppine

Knuckle

Knuckle is prepared from the thick flank, a leg cut found between the silverside and topside. The fat and cap muscle are removed, creating the knuckle and then sliced into medallions. This lean cut is versatile and can be further prepared into schnitzels, scaloppini, diced veal and mince.

Best cooking method:– Roast

Veal Knuckle

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08/05/2020 foodieson.com by @cheflakey

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