Veal Leg Cuts Category

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 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.

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.

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.