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There are seven basic major cuts into which veal is separated: leg (round), sirloin, loin, rib, shoulder, foreshank and breast. When examining a package of veal, the label can help the purchaser identify the meat in the package. For example, a label stating "veal rib chop" identifies the packaged meat as "veal," the primal or large wholesale cut from the "rib," and the name of the retail cut, "chop." This information helps consumers know what type of preparation method to use. The most readily available cuts of veal today include rib chops, loin chops, cutlets, veal for stew, arm steak, blade steak, rib roast, breast, shanks, and round steak. Thanks for tuning into my food blog. See you here tomorrow. Suzie Suzie's Food Blog Posted: Tuesday 19th 1:09 AM |