Monday, February 11, 2008

Know Your Veal

The above image depicts the primal cuts of veal commonly referenced in the United States. British and other European butchers refine these even further.

Our veal calves range from 150 to 200 pounds in hanging weight and yield 75 to 100 pounds of packaged meat.

We welcome any questions you might have!

Primal Cuts of Veal

Shoulder

The primal shoulder accounts for approximately 20% of the carcass weight. This section contains significant connective tissue (because the animal bears most of its weight under its shoulders) but, like all veal, is tender and tasty.

Your choices from this primal include:

• Shoulder Chops
  • Classic bone-in veal chops
• Shoulder Steaks
  • Typically slender steaks for marinating
• Cubed Meat
• Ground
  • Ground veal is paler and more delicately flavored than ground beef but can be used interchangeably

Read veal chop recipes from Epicurious here.

Back to top >

Foreshank & Breast

This primal accounts for approximately 15% of the carcass weight. Consult Julia Child and others to discover the joys of these sections!

Your choices from this primal include:

• Foreshank (Whole or Ground)
  • Simmered whole to add flavor and richness
• Breast (Whole, Rolled or Ground)
  • Like beef brisket; great for braising

Read veal shank recipes from Epicurious here.

Back to top >

Rib

The rib accounts for approximately 10% of the carcass weight. Its relatively petite cuts are delicate but show-stopping.

Your choices from this primal include:

• Chops (Bone-in or Boneless)
• Rib Rack (Whole or Split)
• Ribeye Roast (Boneless)

Read veal roast recipes from Epicurious here.

Back to top >

Loin

The loin accounts for approximately 15% of the carcass weight and contains the most well-known and expensive veal cuts. You can't do wrong in this section!

Your choices from this primal include:

• Whole Loin
• Chops
  • The choicest of the chops
• Tenderloin (Whole or Medallions)

Read veal loin recipes from Epicurious here.

Back to top >

Leg

The primal leg accounts for approximately 40% of the carcass weight and provides lots of tasty little entrees, in addition to ground.

Your choices from this primal include:

• Scallops/Cutlets
  • Slender boneless filets
• Ground

Read veal scallop recipes from Epicurious here.

Back to top >

Organs

Fresh, plump, and clean, veal organs are prized delicacies.

Your choices include:

• Sweetbreads
  • Thymus gland
• Liver
• Kidneys

Read sweetbread recipes from Epicurious here.

Back to top >

NOTE: IF YOU DON'T SEE A CUT YOU WANT, E-MAIL US AND WE'LL CHECK ON ITS AVAILABILITY!

Thanks to Wikipedia, Victoria Meat Packing, LeDebuhr Meat Processing, for the background information synthesized on this page.