VEAL HIND

1. Veal Leg Rump Roast: A boneless roast also known as rolled rump roast.
2. Shank: Most commonly from the hindshank, occasionally from the foreshank. Most widely used for the popular recipe osso bucco.
3. Loin Eye: Boneless strip loin
4. Medallions: Boneless medallions of veal cut from the butt tenderloin. Very tender!
5. Veal T-Bone: Also known as veal loin chops.

VEAL LOIN 

1. Veal Loin Chop: These very tender chops are derived from the loin area.
2. Loin Eye: Boneless strip loin
3. Medallions: Boneless medallions of veal cut from the butt tenderloin. Very   tender!
4. Veal T-Bone: Also known as veal loin chops.

VEAL FLANK 

1. Veal Breast: Also known as breast of veal, contains lower ribs. May also come boneless. Excellent for recipes that call for a stuffed roast.
2. Veal Breast Riblets: Also known as veal riblets

VEAL PLATE 

1. Veal Breast: Also known as breast of veal, contains lower ribs. May also come boneless. Excellent for recipes that call for a stuffed roast.
2. Veal Breast Riblets: Also known as veal riblets.

VEAL RIB 

1. Veal Rib Roast: Contains ribs, rib eye muscle, featherbones and part of the chine bone.
2. Veal Breast: Also known as breast of veal, contains lower ribs. May also come boneless. Excellent for recipes that call for a stuffed roast.
3. Veal Breast Riblets: Also known as veal riblets
4. Veal Rib Chops: Contain rib eye muscle but not tenderloin. Great for the BBQ!

VEAL SHOULDER 

1. Veal Shoulder Blade Steak: A large steak cut across the muscle with the bone-in. Also known as veal shoulder chops.
2. Veal Shoulder Roast: A boneless roast cut from the shoulder. Usually comes rolled and tied.

VEAL BRISKET 

1. Veal Leg Rump Roast: A boneless roast also known as rolled rump roast.
2. Brisket: From breast or foreshank. Great for the BBQ!

VEAL FORESHANK 

1. Veal Stewing Cubes: Cubed pieces of veal that may come from the shoulder, shank or round. Excellent for stews and kabobs.
2. Shank: Most commonly from the hindshank, occasionally from the foreshank. Most widely used for the popular recipe osso bucco.
3. Brisket: From breast or foreshank. Great for the BBQ!