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cuts of veal click to hear : 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.
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See cuts of veal in : french | spanish
veal cubes ground veal shank roast chop steak

veal cubes click to hear : veal cubes

Their tenderness varies, depending on the section of the calf they come from; they are used mainly to make brochettes or ragouts.

ground veal click to hear : ground veal

Made from various parts of the calf, its flavor is less pronounced than that of ground beef.

shank click to hear : shank

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.

roast click to hear : roast

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.

chop click to hear : chop

Piece composed of a bone from the rib section and the attached muscles, generally eaten grilled.

steak click to hear : steak

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.