An Overview
Veal is the meat from young calves, typically no older than eight months, raised solely on milk or dairy products. This is why veal is prized for its exceptional tenderness.
Veal is classified as a “pink meat” – a category that straddles the qualities of both red and white meats, offering the best of each world.
The cuts of veal generally fall into three categories, defined by their appearance and flavour:
- First category: the most coveted cuts, stemming from the hindquarter;
- Second category: mid-range cuts from the forequarter, perfect for roasting and slow cooking;
- Third category: economical cuts from the neck, belly and shoulder underside, suited to boiling or stewing.
The Many Cuts of Veal
The cuts most commonly used mirror those of beef:
Neck
This is a third-category cut from the forequarter.
Rich in flavour though not the most tender, this lean cut carries some marbling of fat.
The upper part of the neck is also known as the “reale”.
Excellent for dishes requiring slow, long cooking such as boiled veal or stews.
The neck meat is also ideal for making broth or mincing into ragù and meatballs.
Chops or Rib
A second-category cut from the forequarter.
This piece yields bone-in chops that are perfect for grilling or pan-frying.
Breast
A second-category cut from the forequarter, prized for boiled dishes or to create a rich stock.
Shoulder Round
A second-category cut from the forequarter.
Also called rotondino di spalla or fusello, the shoulder round is flavourful, excellent for roasting, boiling or slow braising.
It can also be sliced into small steaks.
Chuck Tender
Known by several names including controfesa di spalla, paletta, polpa di spalla or muscolo, this second-category cut is also from the forequarter.
Ideal for boiled veal, goulash, or stews.
Beneath it lies the under-shoulder, also perfect for stews or boiling.
Shoulder Clod
Also called fesa, this is a second-category veal cut from the forequarter.
The finest cut of the second category, wonderful for steaks, escalopes, and cutlets.
It also makes superb minced meat for meatballs, burgers, and ragù.
Fore Shank
A third-category cut from the forequarter.
The source of ossobuco—a cut rich in connective tissues and full of flavour.
Wonderful when braised, slow-cooked or boiled to create stocks.
Belly or Tenderone
A third-category cut from the forequarter.
This cut is relatively fatty with cartilage running through it.
Typically used for minced veal in ragù, meatballs or burgers.
Ribs or Prime Rib
A second-category cut from the forequarter.
Characterised by intercostal muscles and large dorsal muscles, it includes bone and marbled fat.
Ideal for boiled veal, stews, or slow cooking.
Loin or Rack
A prized first-category cut from the hindquarter; the meat is flavoursome, tender and lean.
It doesn’t require long cooking and shines grilled, pan-fried, oven-roasted or even enjoyed rare.
This cut yields the famous Florentine steak with its distinctive T-bone separating the fillet and sirloin.
When deboned, it forms the quintessential roast beef joint.
The front section is known as the costata, the rear as the lombata.
Tenderloin
A first-category cut from the hindquarter.
Considered the most exquisite—exceptionally tender and delectable, it requires quick cooking to preserve its juiciness.
Simply delightful pan-fried with sauces or grilled.
Rump
A first-category cut from the hindquarter, also known as pezza, polpa, or punta d’anca.
A large, noble cut, tender and juicy.
Perfect for delicate steaks, carpaccio or roasting.
Eye Round
A second-category cut from the hindquarter.
Also called magatello or lacerto, this lean cut is low in sinew and excellent for roasting or thin slices—such as in arrosto panato alla palermitana.
Topside
A first-category cut from the hindquarter, also known as fesa esterna or sottofesa.
A highly esteemed cut, well suited for roasts, steaks, and roulades.
Knuckle
A first-category veal cut from the hindquarter.
Highly prized, perfect for roasting, steaks, and thin slices.
Inside Round
A first-category cut from the hindquarter, sometimes called fesa interna or rosa.
One of the most prized alongside the tenderloin, ideal for steaks and thin slices.
Flank
A second-category cut from the hindquarter, also referred to as campanello or pesciolino.
Produces delicious steaks for grilling and is excellent for stewing or braising.
Hind Shank
A third-category cut from the hindquarter.
The source of rich, flavourful ossobuco; perfect when braised or boiled.
Shin and Knuckles
A third-category cut from the hindquarter.
The knuckles are fantastic for stock, while the shin yields ossobuco.
Nutritional Qualities of Veal
Veal contains a moderate amount of water (76%) and just 2.7% fat.
It is easy to digest, tender and lean.
Rich in high-quality protein, it also offers potassium with very low sodium; it boasts good levels of phosphorus, iron, zinc and magnesium.
The vitamins found in veal include thiamine (B1), riboflavin (B2), niacin (PP), pyridoxine, pantothenic acid, vitamin B12, as well as traces of vitamins A and D.
Despite its paler colour and contrary to common belief, its iron, protein and micronutrient content parallels that of other beef cuts.
Buying Tips
The colour should be bright and lively, with a fresh, appealing aroma.
Fat ought to be silvery, pale yellow or creamy in hue.
To the touch, veal should feel firm; pressing with a knuckle creates a slight indentation that springs back immediately once released.
Adulterated meat, perhaps watered down, tends to look slimy or sticky and has an off-putting smell.
Storing Veal
Veal can be kept in the fridge, well-wrapped in cling film or stored in freezer bags at temperatures between -1 and +4° C for up to five days.
If frozen, veal remains good for around six months provided it stays consistently at -18° C. Once thawed, it should be eaten within 12 hours.