Prime-quality veal should be from almost white to a very light pink. The flesh should have a firm, velvety and moist look (but not watery). The bones should be small in width and fairly soft to the touch. They should be bright red, as though full of blood. The fat covering the meat should be slight and whitish in color.
Chops
Loin & Rib
Roasts
Cutlets
Veal is the meat obtained from the calf. The flesh should be pink, and the fat white. If the flesh is white, the animal has been bled before being killed, or is too young to be fit for food. Veal may be obtained throughout the year, but is in season in the spring.
Side Of Veal
1. Neck.
2. Chuck.
3. Shoulder.
4. Fore Shank.
5. Breast.
6. Ribs.
7. Loin.
8. Flank.
9. Leg.
10. Hind Shank.
Veal should be thoroughly cooked and highly seasoned. Being deficient in fat, pork or butter should be used in the cooking. Veal is divided into fore and hind quarters. The fore quarter is divided into the breast, shoulder, ribs, and neck; the hind quarter into the loin, leg, and knuckle. Cut-lets and fillets are taken from the thick part of the leg, corresponding to the round of beef.
