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cuts of veal
Pieces taken from a cow’s offspring, slaughtered before it reaches one year; veal is a tender delicate meat that ranges in color from whitish to pink.
Their tenderness varies, depending on the section of the calf they come from; they are used mainly to make brochettes or ragouts.
Made from various parts of the calf, its flavor is less pronounced than that of ground beef.
Comes from a section of the front or hind leg of a calf; when sliced, it is primarily used to make the Italian dish called osso bucco.
Piece of meat intended for roasting, of variable tenderness; since the meat is lean, it is advisable to bard the roast with fat before cooking it.
Piece composed of a bone from the rib section and the attached muscles, generally eaten grilled.
Strip of meat that can be grilled or sautéed; in general, the most tender steaks, loin, sirloin and rib, come from the central section of the carcass.