The Best Veal Cuts and How to Cook Them

You’ve probably prepared veal cutlets at home before, but what about other types of veal? Veal is an intensely tender meat made from young calves that are typically less than a year old. Veal has a much more tender texture and delicate flavor than mature beef, making it an excellent option for a wide variety of Mediterranean, Italian, and French recipes. However, how do you pick the proper cut for your next dish? Below, we break down the most popular veal cuts, their flavor profiles, and the types of dishes you can make with them.

Veal Cutlets / Scallopini

Veal cutlets, also known as scallopini, are a popular and versatile veal cut. Sourced from the leg round or sirloin, these are the most tender muscles on the calf. The art of slicing veal cutlets to the perfect thickness is a skill mastered by our experienced butcher team at Piccinini Bros in New York City. Their expertise ensures that each cutlet is sliced to your exact specifications, ensuring a tender and flavorful cut every time.

Popular dishes with this cut: veal parmigiana, veal milanese, veal piccata, saltimbocca.

Rib Chops

Rib chops are one of the most flavorful veal cuts. Sourced from the calf’s rib section, rib chops are tender with robust flavor and savory juiciness. Each chop is thick, with an oval-shaped meat eye surrounded by fat, which melts down during cooking to create an exquisite, tender taste. The bone also helps add flavor and lock in moisture. We french-trim our rib chops to remove excess fat and meat from the end of the bone to create a stunning presentation. For the best results, prepare these chops by searing first and then roasting them in the oven.

Popular dishes: pan-roasted rib chop, grilled veal chops with butter sauce.

Loin Chops

Loin meat is one of the most desirable and flavorful veal cuts. These thick cuts resemble mini T-bone or porterhouse steaks and can be prepared in various ways, like pan-frying, broiling, or grilling. The key to preparing delicious loin chops is to pull the meat off the heat when it reaches an ideal internal temperature of 140° to prevent overcooking. Prep is simple; you only need a bit of seasoning to help enhance the veal’s natural flavor.

Popular dishes: pan-fried loin chop with wine reduction, broiled chops.

Veal Tenderloin

Veal tenderloin is the most delicate, mild, and tender cut of veal available. This is because the cut is taken from one of the veal's least-used muscles along the backbone, which provides impeccable tenderness. Select the whole tenderloin to wow your friends during your next dinner party, or select individual medallions or steak pieces.

Popular dishes: veal filet mignon, veal wellington, veal medallions with garlic and butter.

Shank

Shank meat comes from the calf’s lower leg portion and is also referred to as osso buco, the primary dish made with this cut. Veal shanks are often cross-sectioned into circular cuts with meat that surrounds the marrow-filled bone. The bone is filled with collagen and connective tissue, which cooks down to create fall-off-the-bone buttery tenderness. When cooking with veal shank, the slower, the better. The shank bone makes the cut ideal for slow, savory braise that makes your mouth water. The result? Meltingly tender meat meant to be served with polenta or risotto and a lusty glass of red wine.

Popular dish: Osso buco.

Shoulder

A popular option for veal stew meat, veal shoulder is sourced from the upper front leg. Its distinct characteristic is the fat streaks intertwined throughout the cut. It’s often sold in boneless, pre-cut cubes that are ready to be thrown into a stew or soup. We highly recommend braising or slow cooking this cut, as other cooking methods won't allow the fat deposits to melt down, making the meat tough and chewy. Marinating your meat before cooking will also help increase tenderness.

Popular dishes: classic veal stew, veal goulash.

The Perfect Veal Cuts From Piccinini Bros

At Piccinini Bros, we understand that the key to a delicious veal dish is starting with the best quality meat. For over a century, we have been one of the most prominent butcher shops in Manhattan, supplying high-quality veal to New Yorkers and many of the city's award-winning restaurants. Our commitment to quality is highlighted in every cut, from popular options like veal cutlets and osso buco to rare finds and custom orders. Call us today at 212-246-8277 or shop online to place your order.