Rack Cuts
Loin Cuts
Leg Cuts
Breast Cuts
Chuck Cuts
Chuck (Shoulder)
Explore the possibilities with these brand new Veal cuts.
The best culinary pros are always exploring ways to add something new and exciting to the menu. It sets you apart – and keeps customers coming back for more.
With that in mind, the Beef Checkoff helped identify new cuts from the previously underutilized veal chuck that would allow chefs to meet multiple price points, create signature dishes, and add unprecedented variety and value. The results were fantastic. The new cuts all boast excellent flavor, tenderness and versatility. Whether you choose to broil sauté or braise, you’ll find the possibilities are plentiful and the rewards unlimited.
Veal Flat Iron & Veal Petite Tender
These center-of-the-plate cuts will really turn heads. Juicy and flavorful, they require no tenderizing at all.
- Suitable for broiling, grilling, even dry heat.
- Superb plate presentation.
- The Flat Iron lends itself well to on-trend ethnic marinades and seasonings.
- Sliced into medallions, the Petite Tender is just the thing for your signature pan sauce.
- Portions from 2 to 4 oz.
Veal Shoulder Tender & Veal Filet Tender
Superbly tender and bursting with classic veal flavor, these cuts are bound to be customer favorites.
- Broil, grill or sauté.
- Both cuts make excellent kabobs. Try a tequila-lime marinade or a spicy BBQ sauce for your own special twist.
- Portions from 2 to 4 oz.
Boneless Veal Shoulder Rib
Just the thing for hearty appetites, this one’s a signature dish waiting to happen.
- Not just tasty, tender too.
- Best suited for braising.
- Best suited for braising.
- Portions from 2 to 4 oz.
Teres major – Petite Tender
A small cone-shaped muscle lying just beneath the Triceps brachii as well as under and to the posterior edge of the scapula/blade bone. The muscle fibers run parallel to the long axis of this muscle.
Supraspinatus – Shoulder Tender
This muscle runs from the juncture of the arm bone and scapula lying on top of the blade bone. The spine of the blade bone lies posterior to this muscle. This muscle is cone-shaped with the largest portion towards the humerus.
Triceps brachii – Shoulder Filet
This is a three-headed muscle located posterior and dorsal to the humerus and running along the posterior edge of the blade bone. It is a moderately large wedge-shaped muscle.
Serratus ventralis - Boneless Shoulder Rib
The Serratus ventralis is a large fan-shaped muscle lying from the dorsal or back region just over the ribs down (ventral) towards the sternum or brisket. The muscle fibers run parallel to the long axis of the muscle with heavy sheets of surface connective tissue.