Cut of veal refers to a particular portion or segment obtained from a young calf for cooking and culinary purposes. Veal, derived from young calves, possesses a delicate and tender meat texture, making it highly sought after in various culinary traditions. The cut of veal is determined by its location and specific part of the calf's body.
The cut of veal commonly includes selections such as veal chops, veal cutlets, veal shanks, and veal tenderloin, among others. Veal chops are thick slices of meat obtained from the loin or rib area of the calf, usually containing a bone for enhanced flavor. Veal cutlets, on the other hand, are thin slices of veal meat, often used for dishes like schnitzel.
Veal shanks come from the lower leg portion of the calf and are renowned for their richness and tenderness. They are frequently used for slow-cooked dishes like Osso Buco, known for its succulent braised meat and flavorful marrow in the bone. Veal tenderloin, also referred to as the fillet, is a prime cut obtained from the calf's back area. It is coveted for its smooth texture and mild flavor and is often utilized for dishes that require quick cooking, such as stir-fries or roasts.
Overall, the cut of veal refers to the varied portions of young calf meat that are widely used in the culinary world due to their tenderness, versatility, and distinct flavors.
