Veal Leg Cuts

Veal Leg Cuts
The choice meat in the leg is often sliced into thin cutlets to be used for veal scaloppini, schnitzels, and escalopes. You can also buy larger cuts for roasting or braising.
veal cutlet
veal cutlet
These are very lean and thin boneless slices taken from different muscles in the leg. Better butchers cut them to order, since they dry out quickly in the display case, and then they sometimes pound them to make them even thinner. They're most commonly used to make scaloppini, schnitzels, and escalopes.
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veal leg roast
veal leg roast
This is similar to a rump roast, only it has just one round leg bone. A steak cut from this roast is called a veal round steak.
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veal round steak
Steaks can be braised or, if they're cut thin, pan-fried.
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veal rump roast
The bone-in or standing rump roast is a tasty roast, but it contains a lot of bone and it's tricky to carve. Butchers will bone, roll, and tie a rump roast into a rolled veal rump roast = veal roast boneless = rump of veal boneless = veal rump roast boneless. Rump roasts can be braised or roasted.
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veal shank half of leg
veal shank half of leg
This is the lower portion of the leg, minus the hind shank and hock. It has more waste than a rump roast or center cut, but it's very flavorful.
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veal sirloin chop
This is a lean steak cut from a sirloin roast.
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veal sirloin roast
veal sirloin roast
You can buy this with the bone in, but it's very tricky to carve. Many people therefore opt for the boneless veal sirloin roast, which is boned, rolled, and tied. A steak cut from a sirloin roast is called a sirloin veal chop.
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veal steak
veal steak
Two cuts often go by this name: the veal sirloin chop and the veal round steak.
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