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Veal Hotel Rack, Frenched.
This item is roasted. It's delicate favor complements a variety of
sauces or can be processed into Veal Rack Chops, Frenched (pictured
right). |
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Veal Rack Ribeye. The
heart of the rack, this item is usually cut into medallions. |
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Veal Shortloin.
The shortloin is cut into Veal Loin Chops (pictured right), or boned to
produce Veal Striploins, Boneless, or Veal Short Tenderloin. |
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Veal Leg, Primal.
Due to the tenderness of the entire veal carcass, the round muscles are
usually processed into cutlets. Veal Cutlets, Cubed (pictured right)
are made from the smaller muscles. Due to the fact that the cutlet
will contain more than one muscle the cutlets are mechanically tenderized
(cubed). |
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Veal Leg, 3-way.
The large round muscles are processed into solid meat Veal Cutlets
(pictured right). |
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Veal Hindshank.
The center section of the hindshank is processed into Veal Osso Buco,
Hindshank (pictured right). |
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