Rack Cuts
Loin Cuts
Leg Cuts
Breast Cuts
Chuck Cuts
STANDARD VEAL CUTS
The Meat for Modern Tastes
To diners, veal symbolizes the epitome of refinement and taste. A menu featuring veal is a sure sign that a special dining experience is in store. Once considered solely the reserve of classic Continental cuisine, veal can now be found across the spectrum of contemporary culinary arts. A strategic choice for both casual and fine dining menus, veal is flexible, compatible with a wide range of ingredients, has a lean nutritional profile and is cost effective.
More chefs are showcasing veal in an array of exciting entrees, appetizers and salads. Depending on the cut and preparation, veal can be light yet hearty, and it's always nutritious and flavorful. Veal's uncommon versatility opens the way for creative opportunities that accommodate the imagination of the chef.
How to work with cuts of veal:
Veal can be ordered as a whole carcass, foresaddle, hindsaddle, hindquarter or forequarter, before it is further divided into primal cuts, subprimal cuts and portion control cuts.
- Primal Cuts: Veal carcasses and sides are separated into four major cuts called primals. They are the LEG, LOIN, RACK, and CHUCK.
- Subprimal Cuts: Smaller, further fabricated cuts, called subprimals, are cut from the four primal cuts, as shown above.
- Portion Control Cuts: Portion control cuts are cut from primal or subprimal cuts to specified weights or thickness for individual servings.
Depending on skill level, equipment, labor and food cost requirements, chefs can fashion these cuts themselves or purchase them prefabricated.
When purchasing cuts, always refer to the North American Meat Processor's Association (NAMP) Meat Buyer's Guide. NAMP ordering numbers are shown above. To purchase a copy of the Meat Buyer's Guide, call 703-758-1900.