Popular cuts are shoulder (roasts, stew meat and ground veal), shank (braising meats), rack (roasts and chops), loin (roasts, chops and medallions) and leg (cutlets). Learn more about the different cuts and how to cook veal at the link below.
Please reach out if you have any questions about or would like to discuss why the continental allure of European veal represents a high-quality, safe and irresistible addition to your menu or meat case.