VEAL:
Find the best cut of veal for your needs and budget, whether you are making an everyday dinner or preparing for a special occasion.
Veal is tender and has a delicate flavor compared to beef. It’s also lower in fat.
Cuts
First, let’s learn some basics about cuts and where they come from. Note that the asterisks show the most popular cuts.
Let’s Start with the Most Tender
Loin
The most tender of the veal, this section of the calf is often cut into chops and is great for dry cooking methods like grilling and roasting. Grilling adds flavor to the delicate veal and cooks it quickly before it can dry out.
- Loin Chops*
- Sirloin Chops
Rib
Meat from the rib section is most often cut into chops, which are great broiled, grilled, or pan-fried.
- Rib Chops*
Breast
The breast of the calf can be between tender and tough, so it can take either braising or roasting. The cuts with more fat and connective tissue may be more suitable for braising.
- Veal Breasts
Leg
Typically the leg is cut into cutlets and scallops that are lean and very versatile. Because they are in the middle between tender and tough, they are flexible enough to use dry or moist methods like braising or panfrying.
- Leg Cutlet (Boneless)*
- Leg Cutlet (Bone-In)
- Leg Scallopini*
Now for the Less Tender, but Still Delicious
Shoulder
This section usually yields the least expensive cuts. It is often cubed for stewing. This meat tends to be less tender so it is best prepared with moist cooking methods.
- Shoulder Blade Chops*
- Shoulder Round Bone Chops*
- Shoulder Scallopini*
- Boneless Shoulder Roast*
- Veal Cubed Steak
- Veal Stew Meat*
Shank
This section comes from the leg of the calf. The shank meat is tougher and is best cooked with a long and slow moist cooking method, like braising. A popular preparation for the shank is the Italian favorite Osso Bucco.
- Veal Shank*
- Veal Stew Meat
Cooking Methods
Tender Cuts
For tender cuts, use dry techniques such as:
- Broiling
- Grilling
- Pan Frying
- Roasting
- Sautéing
Less Tender Cuts
Keep in mind that when cooking less tender pieces of meat, you should use long, slow and moist heat cooking methods:
- Braising (cooking the veal in a small amount of liquid over a long period of time)
- Stewing