VEAL HIND
- Veal Leg Rump Roast: A boneless roast also known as rolled rump roast.
- Shank: Most commonly from the hindshank, occasionally from the foreshank. Most widely used for the popular recipe osso bucco.
- Loin Eye: Boneless strip loin
- Medallions: Boneless medallions of veal cut from the butt tenderloin. Very tender!
- Veal T-Bone: Also known as veal loin chops.
VEAL LOIN
- Veal Loin Chop: These very tender chops are derived from the loin area.
- Loin Eye: Boneless strip loin
- Medallions: Boneless medallions of veal cut from the butt tenderloin. Very tender!
- Veal T-Bone: Also known as veal loin chops.
VEAL FLANK
- Veal Breast: Also known as breast of veal, contains lower ribs. May also come boneless. Excellent for recipes that call for a stuffed roast.
- Veal Breast Riblets: Also known as veal riblets
VEAL PLATE
- Veal Breast: Also known as breast of veal, contains lower ribs. May also come boneless. Excellent for recipes that call for a stuffed roast.
- Veal Breast Riblets: Also known as veal riblets.
VEAL RIB
- Veal Rib Roast: Contains ribs, rib eye muscle, featherbones and part of the chine bone.
- Veal Breast: Also known as breast of veal, contains lower ribs. May also come boneless. Excellent for recipes that call for a stuffed roast.
- Veal Breast Riblets: Also known as veal riblets
- Veal Rib Chops: Contain rib eye muscle but not tenderloin. Great for the BBQ!
VEAL SHOULDER
- Veal Shoulder Blade Steak: A large steak cut across the muscle with the bone-in. Also known as veal shoulder chops.
- Veal Shoulder Roast: A boneless roast cut from the shoulder. Usually comes rolled and tied.
VEAL BRISKET
- Veal Leg Rump Roast: A boneless roast also known as rolled rump roast.
- Brisket: From breast or foreshank. Great for the BBQ!
VEAL FORESHANK
- Veal Stewing Cubes: Cubed pieces of veal that may come from the shoulder, shank or round. Excellent for stews and kabobs.
- Shank: Most commonly from the hindshank, occasionally from the foreshank. Most widely used for the popular recipe osso bucco.
- Brisket: From breast or foreshank. Great for the BBQ!