Cuts of Veal
Leg
A prime joint, boned and often stuffed before rolling,
although it can be cooked on the bone. Suitable for roasting and pot
roasting.
Loin
A prime cut for roasting, usually boned and rolled, but
again, it can be cooked on the bone. Also cut into cutlets from the
neck end and chops as you get further down - these can be fried, grilled,
broiled, braised, etc.
Fillet
Can be sold as a very expensive joint for roasting, but
is more usually cut into escalopes to fry, grill or broil.
Shoulder
Often boned, rolled and roasted. It is also cut into
pieces to use for pies, fricasees, casseroles, etc. It is a more economical
joint as it is a rather awkward shape.
Knuckle or Hind
A cheaper cut from the foreleg. Good for stewing,
pies, casseroles or can be boned and rolled to pot roast or
braise.
Breast
Another fairly cheap cut that is usually boned, stuffed
and rolled and roasted or pot roasted.
Chops
The loin can be divided into chops - those from the bottom
end with just a small round bone in are known as chump chops. Chops
are suitable for grilling, broiling and frying with plenty of fat or
marinade.
Cutlets
These are prime cuts from the top or neck end of the loin
to use for grilling, broiling or frying.
Shin
This is often cut into slices about 2.5cm / 1 inch thick
by sawing through the bone to provide the meat for ossobuco; otherwise
the meat is used as pie veal and the bone as stock.