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Veal
young usually male, calves that are by products of the dary industry. Must be under 9 months (most are 8 to 16 weeks. Lighter color than beef
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Shoulder
Foresaddle, contains 4 rib bones, part of backbone, blade and arm bones.
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Foreshank and breast
on foresaddle, considered 1 primal cut. Contains rib bones, rib cartilage, breast bones, and shank bones. Some of the bones are still cartilaginous.
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Rib
double rib (veal hotel rack), very tender,
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Loin
hindsaddle, very tender, usually dry heat (broiling, grilling, roasting, sauteing)
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Leg
sirloin and leg. TENDER, USUALLY BROKEN DOWN INTO SMALLER PEICES BEFORE COOKING. More meaty than foreshank.
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Sweetbreads
thymus glands, shrinks with age.
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calves liver
more tender, milder flavor, often sliced and sauteed or broiled
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Kidneys
rich flavor and firm texture. Moist heast cooking methods sometimes stewed or kidney pie
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