Veal Shoulder Cuts

Veal Shoulder Cuts
The cuts here are more economical, since the meat is tougher and often interlaced with bone and connective tissue. Butchers usually bone, roll, and tie the shoulder to make a rolled roast, but they sometimes also cut the shoulder into smaller roasts and steaks.
rolled veal roast
rolled veal roast
This is an entire boneless shoulder that has been rolled and tied. It can be braised or roasted.
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veal arm roast
This includes the arm bone and some of the ribs. A steak cut from the arm roast is called a veal arm steak. The roast is often braised, roasted, or used a pot roast.
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veal arm steak
The veal arm steak looks a lot like a veal round steak cut from the back leg in that both cuts contain round bones, but the arm steak isn't as tender.
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veal blade roast
This cut includes the shoulder blade bone and a fair amount of connective tissue, so it's cheaper than other veal roasts. Once boned, it has a nice large opening that can be stuffed before roasting. A steak cut from a blade roast is called a veal blade steak.
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veal blade steak
This is cut from a veal blade roast.
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