What Kind of Meat is a Veal Cut?

eHow
May 20, 2011

Veal is the meat of a calf. Male dairy calves, which do not produce milk, are used for the veal industry. Because the calves are slaughtered young, veal is a tender meat and relatively lean. There are seven major retail cuts of veal: leg (round), sirloin, loin, rib, shoulder, fore shank or hind shank, and breast.

Leg or Round Cuts
Some butchers carry whole legs of veal, but the more common leg cut is the cutlet or scaloppini. Leg meat is sliced and pounded thinly into rounds or cutlets of 1/4-inch to 1/8-inch thickness. Cutlets are typically pan-fried to at least 160 degrees Fahrenheit. Leg meat is also cubed for stew meat, best prepared by braising or stewing in liquid to an internal temperature of 160 degrees Fahrenheit.

Sirloin and Loin Cuts
Veal sirloin is cut into strip steaks and sirloin roasts. Striploin can be sauteed or broiled to 160 degrees Fahrenheit for medium, and sirloin roasts are roasted to 160 degrees Fahrenheit for medium doneness and 170 degrees Fahrenheit for well-done.

Loin cuts include loin chops and tenderloin. Loin chops can be cut into porterhouse or T-bone chops, which are large steaks of tenderloin and short loin. Chops can be braised, pan-fried or broiled to desired doneness of at least 145 degrees Fahrenheit for medium-rare. Tenderloin is the most tender veal cut. Butchers sell it as a whole tenderloin or tenderloin medallions for roasting or pan-frying.

Rib Cuts
Ribs can be cut into standing rib roasts or individual chops. Chops can be purchased bone-in or as boneless rib-eyes, and are typically about 1 inch thick. Rib roasts are best prepared dry-roasted to 160 degrees Fahrenheit. Chops can be grilled or broiled to desired doneness.

Shoulder Cuts
Shoulder or chuck is cut into shoulder roasts or blade steaks. Shoulder roasts, 2 lbs. to 3 lbs., are perfect for braising and roasting on low heat. Blade steaks are relatively thin cuts and can be grilled or broiled to 145 degrees Fahrenheit to 170 degrees Fahrenheit.

Shank Cuts
Veal shanks are also called osso bucco. The veal shank is a flavorful cut with a marrow-filled bone. Osso bucco is somewhat tough, so it is best prepared by slow braising. Cooked low and slow, the marrow melts and adds a rich flavor to the braising liquid.

Breast Cuts
Veal breasts are large cuts, ranging from 2 lbs. to almost 5 lbs.. The veal breast, unlike poultry, is not a tender cut, and is best braised over low heat.

References
USDA: Veal From Farm to Table
Strauss Brands Incorporated: Osso Bucco, Veal Cutlets and More