Veal Category

Ground veal is leaner than ground beef, and it's great for hamburgers and meatloaf. Use it within two days of purchase.

This is an entire boneless shoulder that has been rolled and tied. It can be braised or roasted.

This includes the arm bone and some of the ribs. A steak cut from the arm roast is called a veal arm steak. The roast is often braised, roasted, or used a pot roast.

The veal arm steak looks a lot like a veal round steak cut from the back leg in that both cuts contain round bones, but the arm steak isn't as tender.

This cut includes the shoulder blade bone and a fair amount of connective tissue, so it's cheaper than other veal roasts. Once boned, it has a nice large opening that can be stuffed before roasting. A steak cut from a blade roast is called a veal blade steak.

This is cut from a veal blade roast.

You can get this either with or without bones. A common way to serve this is to cut open a pocket between the ribs and the meat and stuff it before roasting.

This is a relatively tough cut of meat that the butcher tenderizes by turning it almost into hamburger.

These are very lean and thin boneless slices taken from different muscles in the leg. Better butchers cut them to order, since they dry out quickly in the display case, and then they sometimes pound them to make them even thinner. They're most commonly used to make scaloppini, schnitzels, and escalopes.

This chop is assembled from a veal loin chop and part of a veal kidney that's surrounded by fat. The tail of the loin chop is wrapped around the kidney to form a tight package. It makes a very tasty steak.

This is similar to a rump roast, only it has just one round leg bone. A steak cut from this roast is called a veal round steak.

This is the veal counterpart to a Porterhouse or T-bone steak. It's cut from a veal loin roast. Loin chops are usually braised or pan-fried.

This is a magnificent roast, but it's very expensive. If you get it boned, rolled, and tied, it's called a rolled loin roast of veal.

This is cut from a rib roast, and comes either bone-in or boneless.

A rib roast is often cut into tender rib chops, but some people roast it intact or tie two or three rib roasts together to form a crown roast of veal. A hotel rack includes the connected rib racks from both sides of the animal. Be careful not to overcook veal; since it isn't very fatty it tends to dry out easily. Rib roasts are sold either with or without bones.

These are similar to beef short ribs. They're usually braised or used in stews.

Steaks can be braised or, if they're cut thin, pan-fried.

The bone-in or standing rump roast is a tasty roast, but it contains a lot of bone and it's tricky to carve. Butchers will bone, roll, and tie a rump roast into a rolled veal rump roast = veal roast boneless = rump of veal boneless = veal rump roast boneless. Rump roasts can be braised or roasted.

Portions of both the fore shank and the hind shank are sold as shank bones. They're rich in gelatinous substances, so they're excellent for making stocks, soups, and osso buco.

This is the lower portion of the leg, minus the hind shank and hock. It has more waste than a rump roast or center cut, but it's very flavorful.

This is a lean steak cut from a sirloin roast.

You can buy this with the bone in, but it's very tricky to carve. Many people therefore opt for the boneless veal sirloin roast, which is boned, rolled, and tied. A steak cut from a sirloin roast is called a sirloin veal chop.

Two cuts often go by this name: the veal sirloin chop and the veal round steak.

These are relatively tough chunks of meat that need to be braised or cooking slowly in liquid to become properly tender.