- Loin Veal Chops
- Rib Veal Chops
- Shoulder Blade Veal Chops
- Arm Shoulder Veal Chops
- Veal Scallopini (usually from the shoulder)
- Veal Shoulder Boneless (roast)
- Veal Rib-lets
- Veal Shank (bone in)
- Veal Stew (bone in or boneless)
- Veal Cubes (boneless)
- Veal Cutlets (from the leg)
- Veal Sweet Breads (a classic)
- Veal Hearts
- Veal Tongues
- Veal Sausage
- Veal Shoulder Steak (boneless)
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- Whole natured Veal. (Special order)
- Whole small Veal. (Bobs special order)
- Legs of Veal. (All the best cutlets & OSSO BUCO)
- Loin of Veal. (All the finest loin chops, they should look like porterhouse)
- Rack of veal. (All the finest rib chops, this peace can be frenched to cook as a rack)
- Breast of Veal. (This piece can be stuffed)
- Shoulder of Veal (This piece has quit a few cuts, the front part of the calf)
- Veal Ground
- Veal Patties (plain or breaded)
- Calves Liver
- Veal Kidneys
- Veal Bones (demitasse)
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