Veal, the meat from young cattle, has long been prized for its delicate flavor and tender texture. Typically, veal comes from animals weighing less than 420 pounds. But knowing which cuts of veal to use is essential for getting the best results in the kitchen.
Different cuts offer unique textures and flavors, lending themselves to different cooking methods. Understanding these differences allows you to choose the ideal meat for your specific culinary creation. So, whether you’re planning a classic osso buco or a simple pan-fried cutlet, the right choice of veal will make all the difference.
This article will explore the most popular cuts of veal, detailing their characteristics and best culinary applications.
Veal Carcass Description and Nomenclature
To understand the different cuts of veal, it helps to know a little bit about how the animal is butchered and named.
Understanding the Dressed Veal Carcass
A “dressed veal carcass” is one that’s been prepped for sale by removing the internal organs, head, and hide. You can tell it’s veal by the soft, reddish bones, narrow ribs, distinct sternum divisions, and cartilaginous aitch bone.
Dividing the Carcass: Halves and Quarters
Butchers typically split the carcass into front and hind halves, then further divide each half into quarters. The 11th and 12th ribs are the spots where the cuts are made.
Anatomical Reference Points
Knowing where specific bones and ribs are located is key to identifying the different cuts of veal. The 5th neck bone, 6th and 7th ribs, ilium, tuber coxae, and 12th and 13th ribs are all critical markers.
When you understand the skeletal structure, you can figure out exactly where a cut comes from and what it’s composed of.
Primal Cuts of Veal: Front Quarter
The front quarter of the veal provides some of the more economical and flavorful cuts, often requiring longer, slower cooking methods to bring out their best qualities.
Veal Shoulder
Veal shoulder is a relatively tough cut of meat, but it’s full of flavor. It really shines when it’s cooked slowly. From the shoulder, you can get arm steaks, blade steaks, and mock tenders, all of which do well when braised, stewed, or pot roasted.
Veal Breast
Veal breast is a fatty cut that’s also bursting with flavor. It’s often stuffed, rolled, and roasted, or used in slow-cooked dishes where the long cooking time allows the meat to become more tender.
Veal Shank (Foreshank)
The foreshank has a lot of connective tissue, which makes it ideal for slow cooking. The classic dish made with veal shank is osso buco, which is braised with vegetables and wine.
The veal shank is also wonderful in soups and stews because the connective tissue breaks down and enriches the broth, giving it a silky texture and rich flavor.
Primal Cuts of Veal: Hind Quarter
The hind quarter of the veal provides a range of cuts, from lean and versatile to tender and flavorful. Here’s a closer look:
Veal Leg (Round)
The veal leg, or round, is a lean and versatile cut. From the leg, you get sub-primal cuts like the top round, bottom round, and eye of round. The leg is suited to roasting, grilling, or pan-frying.
Veal Loin
The veal loin is a tender and flavorful cut that gives you loin chops and the tenderloin. You’ll get the best results if you grill, pan-fry, or roast the loin.
Veal Flank
The veal flank is a thin and somewhat tougher cut that’s often used in ground veal or rolled and stuffed. Because it’s a tougher cut, it benefits from marinating or slow cooking.
Veal Cut Modifiers and Variety Meats
When you’re shopping for veal, you may see terms attached to the cut name, such as “bone-in” or “boneless.” These modifiers give you extra information about the cut you’re buying.
Understanding Cut Modifiers
Modifiers tell you if the cut has a bone in it, or if it’s been trimmed of fat, for instance.
Here are some common modifiers you might see on veal cuts:
- Bone-in
- Boneless
- Trimmed
- Untrimmed
Whether a cut is bone-in or boneless can have a big impact on how it cooks. Bone-in cuts tend to retain more moisture and flavor as they cook.
Veal Variety Meats (Offal)
“Variety meats” or “offal” is the term for the edible organs and other internal parts of the animal.
Common variety meats from veal include:
- Brain
- Heart
- Kidney
- Liver
- Sweetbread (thymus gland or pancreas)
- Tongue
Variety meats generally require special preparation to remove impurities and give them a better flavor.
Wrapping Up
Veal offers a range of cuts, each with its own texture, flavor, and best uses. From the delicate tenderness of veal scallops to the rich flavor of a slow-braised veal shank, understanding these differences is key to successful cooking.
Whether you’re a professional chef or a home cook, a solid understanding of the different cuts of veal allows you to plan your menus more effectively and achieve better results in the kitchen. Knowing which cuts are best for grilling, roasting, braising, or sautéing will help you unlock the full potential of this versatile protein.
Veal’s delicate flavor and tender texture make it a prized ingredient in cuisines around the world, and mastering its various cuts will elevate your cooking to new heights.