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.
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.Learn more
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.Learn more