Rack Cuts
Loin Cuts
Leg Cuts
Breast Cuts
Chuck Cuts
Veal Leg
Cuts from the veal leg are classics that invite exploration. New interpretations of cuts that have always played a role in Continental cuisine, such as veal cutlets and osso buco, abound. Chefs with the proper training can save costs by cutting the leg into portions themselves. Veal leg's low per pound cost and high portion yield allow for a higher profit. Succulent leg cuts, like veal top round, boneless veal leg roast and osso buco are well suited for dishes that require moist heat cooking.
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Cooking Methods
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Roast
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Broil
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Grill
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Sauté
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Stir-fry
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Braise
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Stew
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Hindshank
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X
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X
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Top Round
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X
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X
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X
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Leg Roast
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X
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0
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0
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0
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Cutlets
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0
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X
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X
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Tenderloin
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X
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X
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X
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0
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0
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X Highly recommended
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0 Alternate
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NAMP Definition:
The leg is that portion of the Hindsaddle remaining after removal of the loin. From the leg, boneless roasts and leg cutlets are fashioned. Osso buco can be cut from either the hindshank or the foreshank.
Hindshank - IMPS/NAMP 337
For an interpretation of the classic Veal Paupiette, veal top round can be sliced, rolled with pancetta and parsley, then roasted. The top round can also be made into cutlets.
Top Round - IMPS/NAMP 349, 349A
For an interpretation of the classic Veal Paupiette, veal top round can be sliced, rolled with pancetta and parsley, then roasted. The top round can also be made into cutlets.
Leg, Boneless - IMPS/NAMP 335, 336
A leg roast can be cooked unattended for several hours, freeing up precious labor in the kitchen. Leg roast makes a wonderful hot entree, or can be sliced and served cold for veal sandwiches.
Cutlets - IMPS/NAMP 1336
Chefs are redefining the veal cutlet, a cut that is the basis of the most traditional veal dishes, including Veal Scallopini, Veal Marsala, Veal Saltimbocca, Veal Piccata and Wiener Schnitzel. For a contemporary Asian take, slightly thicker cutlets can be grilled and served with pineapple fried rice.
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Nutrition Facts
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Veal leg, top round, roasted
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Units
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3 oz=85 g
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Proximates
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Water
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g
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56.2
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Energy
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kcal
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136.0
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Protein
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g
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23.5
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Total lipids (fat)
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g
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4.0
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Minerals
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Calcium, Ca
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mg
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5.1
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Iron, Fe
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mg
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0.8
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Potassium, K
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mg
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330.7
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Sodium, Na
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mg
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57.8
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Zinc, Zn
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mg
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2.6
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Vitamins
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Thiamin
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mg
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0.1
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Riboflavin
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mg
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0.3
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Niacin
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mg
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8.4
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Vitamin B-6
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mg
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0.3
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Folate
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mcg
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13.6
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Vitamin B-12
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mcg
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1.0
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Lipids (fat)
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Fatty acids, saturated
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g
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1.6
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Fatty acids, monounsaturated
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g
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1.5
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Fatty acids, polyunsaturated
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g
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0.3
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Cholesterol
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mg
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87.6
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Values rounded to the nearest tenth
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