VEAL/

VEAU
 VEAL /VEAU

TABLE OF CON TENTS/

TABLE DES MATIRES

- Diagram o f Meat Cuts/

Diagramm e des coupes de viande

- Skeletal Diagram/
Diagramm e squelettique

- Meat Cut Nomenclature and Description/

Nom enclature et description des coupes de viande

1. Veal/Veau

2. Dressed Veal Carcass/Carcasse habille de veau

2.1 Front Half/Demi-avant
2.2 Hind Ha lf/De m i-arrire

3. Side/Dem i-veau
3.1 Front Quarter/Quartier avant
3.2 Hind Qu arter/Qu artier arrire

4. Fro nt/A va nt - F ro nt, D ou ble /A va nt do ub le

4.1 Neck/Collet
4.2 Sho uld er / pa ule - S ho uld er , D ou ble / pa ule do ub le
4.3 Breast/Poitrine
4.4 Shank/Jarret

5. Le g/C uiss ea u - L eg , Do ub le/C ulo tte

5.1 Shank/Jarret
5.2 Leg, Shank Portion/Bas de cuisseau
5.3 Leg, Butt Portion/Haut de cuisseau
5.4 Heel of Round/Talon de ronde
5.5 Sirloin Tip/Pointe de surlonge
5.6 Sirloin/Surlonge - Sirloin, Double/Surlonge double
5.7 Leg, Short Cut/Cuisseau raccourci
5.8 Rum p/Croupe
5.9 Round/Ronde
5.10 Inside Round/Intrieur de ronde
5.11 Outside Round/Extrieur de ronde
5.12 Eye of Round/Noix de ronde

6. W ho le L oin /Lon ge co m pl te - W ho le L oin Dou ble /Lon ge co m pl te do ub le

6.1 Lo in/Lo ng e - Lo in, Dou ble /Lon ge do ub le
6.1 .1 Strip Loin/Contre filet
6.1 .2 Tenderloin/Filet
6.2 R ib/C te - R ib, Dou ble /C te d ou ble
6.2 .1 Rib Eye/Faux-filet

7. Flank/Flanc

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 8. Rib and Flank, Double/Bracelet

- List of Meat Cut M odifiers/

Liste de modificatifs des coupes de viande

- Variety Me ats/
Abats et issues

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DIAGRAM OF M EAT CUTS/

DIAGRAMME DES COUPES DE VIANDE

VEAL /VEAU

SIDE /DEM I-VEAU

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DIAGRAM OF M EAT CUTS/

DIAGRAMME DES COUPES DE VIANDE

VEAL /VEAU

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DIAGRAM OF M EAT CUTS/

DIAGRAMME DES COUPES DE VIANDE

VEAL /VEAU

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SK ELE TAL DIAG RAM /

DIAGRAMME SQUELETTIQUE

VEAL /VEAU

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MEAT CUT NOMENCLATURE AND DESCRIPTION/

NOMENCLATURE ET DESCRIPTION DES COUPES DE VIANDE

VEAL /VEAU

1. VEAL: is m ea t de rived fro m dres se d c ar ca ss es of b ov ine an im als ha vin g th e m atur ity c ha ra cte ristics se t ou t in
Schedu le I, Part IV of the Livestock Carcass Grading Re gulations and a w arm carcass w eight of less than 205 kg
with the hide on or less than 180 kg with the hide removed.

Ma turity Characteristics

(i) Bo nes that are so ft and red dish in co lour.

(ii) Ribs that are narrow and slightly rounded.
(iii) A sternum that shows d istinct divisions.
(iv) An aitch bone that is covered by cartilage.

VEAU: la viande qui provient d'une carcasse habille de bovin ayant les caractristiques d'ge
mentionnes l'annexe I de la partie IV du Rglement sur la classification des carcasses de btail et un
poids chaud de moins de 205 kg, peau comprise ou de moins de 180 kg, peau non comprise.

Caractristiques d'ge

(i) Les os sont tendres et rougetres.

(ii) Les ctes sont troites et lgrem ent arrondies.
(iii) Le sternum p rsente des sparations distinctes.
(iv) L'os pubien (ischium) est recouvert de cartilage.

2. DRESSED VEAL CARCASS: means a veal carcass from which the skin, head and feet at the carpal and
tarsal joints have been removed and the carcass has been eviscerated.

CARCASSE HABILLE DE VEAU: la carcasse d'un veau de laquelle on a enlev la peau, la tte et les
pattes aux articulations carpiennes et tarsiennes et la carcasse a t viscre.

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2.1 FRONT HALF: means the anterior portion of the DRESSED VEAL CARCASS which is separated from the
HIND HALF by a cut following the natural curvature between the eleventh (11th) and twelfth (12th) rib.

DEMI-AVANT: la partie antrieure d'une CAR CAS SE H ABILL E D E VE AU qui est spare du DE M I-
ARRIRE en co up an t en tre la o nz im e (11 im e) et d ou zi m e (12 im e) c te en su iva nt le c on tour de la
cte.

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2.2 HIND HALF: means the posterior portion of the DRESSED VEAL CARCASS which is separated from the
FRONT HALF, as described.

DEM I-ARRIRE: la partie postrieure d'une CAR CAS SE H ABILL E D E VE AU qui est spare du DE M I-
AVANT tel qu e d c rit.

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3. SIDE: means one (1) of the two (2) approximately equal portions of a DRESSED VEAL CARCASS
obtained by cutting from the tail to the neck along the median line.

DEMI-VEAU: l'une (1) des deux (2) parties peu prs gales d'une CAR CAS SE H ABILL E D E VE AU,
obtenue en coupant de la queue au cou le long de la mdiane.

3.1 FRONT QUARTER: means the anterior portion of the SIDE which is separated from the HIND QUARTER
by a cut following the natural curvature between the eleventh (11th) and twelfth (12th) rib.

QUARTIER AVANT: la partie antrieure du DE M I-VEAU qui est spare du QUARTIER ARRIRE en
coupant entre la onzire (11ime) et douzime (12ime) cte en suivant le contour de la cte.

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3.2 HIND QUARTER: means the posterior portion of the SIDE which is separated from the FRONT
QUARTER, as described.

QUARTIER ARRIRE: la partie postrieure du DE M I-VEAU qui est spare du QUARTIER AVANT tel
qu e d c rit.

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4. FRONT: means that portion of the SIDE which is separated from the W HO LE LO IN and FLANK by
cutting (ribbing) between the sixth (6th) and seventh (7th) rib.

AVANT: la partie du DE M I-VEAU qui est spare de la LONGE COMPLTE et du FLANC en coupant
entre la sixim e (6 ime ) et septim e (7 ime ) cte en suivant le contour de la cte.

FRONT DOUBLE: means the anterior portion of the FRONT HALF which is separated from the RIB and
FLANK, DOUBLE by a straight cut passing between the sixth (6th) and seventh (7th) rib.

AVANT DO UBLE: la partie antrieure du DEMI-AVANT qui est spare du BRACELET en co upa nt entre
la sixime (6ime) et septime (7ime) cte.

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4.1 NECK: means that portion of the FRONT which is separated from the SHOULD ER by a straight cut
pas sing throu gh the fifth (5th) ne ck bo ne (ce rvical vertebra ).

COLLET: la p ar tie de l'AVANT qu i es t s pa r e d e l'PAULE pa r une co up e fr an ch e tra ve rs le

cinqu im e (5 ime ) os du collet (vertbre c ervicale).

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4.2 SHOULDER: means that portion of the FRONT which is separated from the NECK as described in item
4.1, and from the BREAST and SHANK by a straight cut which passes through the base of the shaft of
the arm bon e (distal extrem ity of the hum erus).

PAULE: la p ar tie de l'AVANT qui est spare du COLLET tel q ue d crit l'a rtic le 4 .1, et de la
POITRINE et du JARRET pa r un e c ou pe fran ch e trav ers la ba se du co rps de l'os de l'pa ule (ex trm it
distale de l'hum rus).

SHOULD ER,DOUBLE: means that portion of the FRONT, DOUBLE which is separated from the NECK,
BREAST and SHANK as described.

PAULE DOUBLE: la p ar tie de l'AVANT DOUBLE qui est spare du COLLET de la POITRINE et du
JARRET tel qu e d c rit.

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4.3 BREAST: means that portion of the FRONT which is separated from the SHOULD ER as de sc rib ed in
item 4.2, and from the SHANK by a cut which follows the natural (dividing) seam.

POITRINE: la p ar tie de l'AVANT qu i es t s pa r e d e l'PAULE tel que dcrit l'article 4.2, et du JARRET
pa r une co up e q ui lo ng e le co ntou r natur el.

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4.4 SHAN K (FO RES HANK ): means that portion of the FRONT which is separated from the SHOULD ER and
BREAST as described in items 4.2 and 4.3.

JARR ET (JAR RET AVANT ): la p ar tie de l'AVANT qu i es t s pa r e d e l'PAULE et de la POITRINE tel

que dcrit aux articles 4.2 et 4.3.

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5. LEG: means the posterior of the SIDE which is separated from the W HO LE LO IN and FLANK by a
straight cut w hich pa sses in front of (anterior to) the p in bon e (ilium or tube r coxa e).

CUISSEAU: la partie postrieure du DE M I-VEAU qui est spare de la LONGE COMPLTE et du

FLANC par u ne c oup e franc he q ui pass e u n po int antrieur l'os du bas sin (ilium ou tub er cox ae).

LEG, DOUBLE: means the posterior portion of the HIND HALF which is separated from the LOIN,
DOUBLE and FLANK by a straight cut passing imm ediately in front of (anterior to) the pin bone (ilium or
tuber c oxa e).

CULOT TE: la partie postrieure du DEMI-ARRIRE qui est spare de la LONGE DOUBLE et du FLANC
par u ne c oup e franc he q ui pass e p oint antrieu r l'os d u ba ssin (ilium ou tub er cox ae).

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5.1 SHAN K (HIN D SH ANK): means that portion of the LEG which is separated from the LEG, SHANK
PORTION or HEEL OF ROUND by a s traight cut pa ssing thro ugh the stifle joint (tibio-fem oral joint).

JARR ET (JAR RET ARRIR E): la partie du CU ISSE AU qui est spare du BAS DU CU ISSE AU ou du
TALON DE RONDE par u ne c oup e franc he travers l'articulation du grass et (articulation tibio-fm orale).

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5.2 LEG , SHANK PO RT ION (L EG , SHANK END ): means that portion of the LEG which is separated from the
SHANK as described in item 5.1, and from the LEG, BUTT PORTION by a straight cut which passes
ap pro xim ate ly thro ug h th e c en tre o f the sh aft o f the leg b on e (fe m ur) a pp rox im ate ly at rig ht a ng les to it.

BAS DE CUISSEAU: la partie du CU ISSE AU qui est spare du JARRET tel que dcrit l'article 5.1, et
du HAU T D E CUISS EAU par u ne c oup e franc he travers le ce ntre du corps de l'os de la jam be (fm ur)
peu prs ang le droit par rap port ce dern ier.

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5.3 LEG , BUT T PO RT ION (L EG , BUT T EN D): means that portion of the LEG which is separated from the
LEG, SHANK PORTION as described in item 5.2.

HAUT DE CUISSEAU: la partie du CU ISSE AU qui est spare du BAS DE CU ISSE AU tel qu e d c rit
l'article 5.2.

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5.4 HEEL OF ROUND: is an alternative portion of the LEG which is separated from the SHANK as described
in item 5.1, and from the ROUND by a straight cut passing through the base of the shaft of the leg bone
(distal extrem ity of the fem ur).

TALON DE RO NDE: une partie alternative du CU ISSE AU qui est spare du JARRET tel qu e d c rit
l'article 5.1, et de la RONDE par une coupe franche travers la base du corps de l'os de la jambe
(extrm it distale du fm ur).

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5.5 SIRLOIN TIP: is an alternative portion of the LEG obtained by a "V-shaped" cut beginning at the knee
cap (patella) and following the full length of the leg bone (femur) up to the rump knuckle bone (head of
fem ur/ace tabulum ) then tow ards th e flank lym ph n ode (prefem oral).

POINTE DE SURLO NGE: une partie alternative du CU ISSE AU obtenu en exercant une coupe en "V" qui
dbute la rotule (patella) suivant l'os de la jambe (fmur) jusqu' l'osselet suprieur de l'os de la jambe
(tte du fm ur/ace tabulum ) puis en direction du gan glion lym pha tique du flanc (prfm oral).

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5.6 SIRLOIN: is an alternative portion of the LEG which is separated from the SIR LO IN T IP as de sc rib ed in
item 5.5, and from the R UM P by a s tra igh t cu t w hic h p as se s in fro nt of ( an terio r to ) th e rum p k nu ck le
bon e (he ad o f femu r/acetab ulum ).

SURLON GE: une partie alternative du CU ISSE AU qui est spare de la POINTE DE SURLONGE tel que
dcrit l'article 5.5, et de la CROU PE pa r une co up e fr an ch e a ntr ieu re l'o ss ele t su p rie ur de l'os de la
jam be (tte d u fm ur/ace tabulum ).

SIRLOIN, DOUBLE: means the anterior portion of the LEG, DOUBLE which is separated from the LEG,
SHORT CUT, as described.

SURLON GE, DOUBLE: la partie antrieure de la CULOTTE qui est spare du CUISSEAU RACCOURCI
tel qu e d c rit.

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5.7 LEG, SHORT CUT: means the LEG from which the SIR LO IN has been removed.

CU ISSEAU RAC CO UR CI: le CU ISSE AU sans la SURLONGE.

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5.8 RUM P: is an alternative portion of the LEG which is separated from the SIR LO IN as described in item
5.6, and from the ROUND by a straight cut approximately parallel and behind (posterior to) the aitch bone
(ischium ).

CROU PE: une partie alternative du CU ISSE AU qui est spare de la SURLONGE tel q ue d crit l'a rtic le
5.6, et de la RONDE par u ne c oup e franc he peu prs p arallle et pos trieure l'os p ubien (ischium ).

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5.9 ROUND: is an alternative portion of the LEG which is separated from the SIR LO IN T IP and R UM P, as
described in items 5.5 and 5.8, respectively, and from the HEEL OF ROUND by a straight cut which
passes through the base of the shaft of the leg bone (distal extremity of the femur). The cut may extend
into the R UM P.

NOTE: The ROUND contains no part of the gastrocnemius muscle.

ROND E: une partie alternative du CU ISSE AU qui est spare de la POINTE DE SURLONGE et d e la
CROU PE tel que dcrit aux articles 5.5 et 5.8, respectivement, et du TALON DE RONDE par une coupe
franche travers la base du corps de l'os de la jambe (extrmit distale du fmur). La coupe peut
s'tendre jusque dans la CROU PE.

NO TA: La RONDE contient aucune portion du muscle gastrocnmien.

5.10 INSIDE ROUN D/INTRIEUR DE RO NDE: see BEEF/voir BOEUF

5.11 OUTSIDE ROU ND/EXTRIEUR DE RONDE: see BEEF/voir BOEUF
5.12 EYE OF RO UND/NOIX DE RONDE: see BEEF/voir BOEUF

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6. WHOLE LOIN: means that portion of the SIDE which is separated from the FRONT and LEG as
described in items 4 and 5, respectively, and from the FLANK by a str aig ht cu t ap pro xim ate ly pa rallel to
the back bones (vertebral column) passing at a point slightly above (dorsal to) the costal cartilage of the
twelfth (12th) rib.

LONG E COM PLTE: la partie du DE M I-VEAU qu i es t s pa r e d e l'AVANT et du CU ISSE AU tel que

dcrit aux articles 4 et 5, respectivement, et du FLANC par une coupe franche peu prs parallle
l'pine dorsale (colonne vertbrale) et qui traverse la douzime (12 ime ) cte lgrement au dessus du
(d or sa l au ) car tilag e c os tal.

WHO LE LOIN, DOUBLE: means that portion of the DRESSED VEAL CARCASS which is separated from
the FRONT, DOUBLE and LEG, DOUBLE as described, and from the FLANKS, by a straight cut
approximately parallel to the back bones (vertebral column) passing through the thirteenth (13th) rib,
approximately at the beginning of the costal cartilage. It consists of the LOIN, DOUBLE and RIB (R ACK),
DOUB LE, attached.

LONG E COM PLTE DOU BLE: la partie de la CAR CAS SE H ABILL E D E VE AU qui est spare de
l'AVANT DOUBLE et de la CULOTTE tel que dcrit, et des FLANCS par une coupe franche peu prs
parallle l'pine dorsale (colonne vertbrale) et qui traverse la treizime (13ime) cte la jonction du
cartilage costal. Elle comprend la LONGE DOUBLE et la CTE (CARR) DOUBLE intac te.

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6.1 LOIN: means the posterior portion of the W HO LE LO IN which is separated from the RIB by a straight cut
wh ich pas ses b ehind (poste rior to) the last rib (13th rib).

NOTE: The LO IN contains no part of a rib.

LONG E: la partie postrieure de la LONGE COMPLTE qui est spare de la CTE par une coupe
franche postrieure la dernire cte (13 ime cte).

NO TA: La LONGE contient aucune partie de cte.

LOIN, DOUBLE: means the posterior portion of the WHO LE LOIN, DOUBLE which is separated from the
RIB, (RACK) DOUBLE by a s traight cut pa ssing b ehind (poste rior to) the last rib (13th rib).

LONG E DOUBLE: la partie postrieure de la longe COM PLTE DOUBLE qui est spare de la CTE
(CARR) DOUBLE par u ne c oup e franc he q ui pass e po strieure la dernire cte (13 im e c te).
6.1 .1 STRIP LOIN/CONTRE FILET: see BEEF/ voir BOEUF
6.1 .2 TENDERLOIN/FILET: see BEEF/voir BOEUF

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6.2 RIB: means the anterior portion of the W HO LE LO IN which is separated from the LO IN as de sc rib ed in
item 6.1.

NOTE: The complete RIB or part thereof prepared as roast, may be referred to as RACK.

CTE: la partie antrieure de la LONGE COMPLTE qui est spare de la LONGE tel qu e d c rit
l'article 6.1.

NO TA: La CTE au complet ou partie de celle-ci peut porter le nom de CARR si elle est prpare
co m m e rti.

RIB (RACK), DOUBLE: means the anterior portion of the WHO LE LOIN, DOUBLE which is separated
from the LOIN, DOUBLE, as described.

CTE (CARR) DOUBLE: la partie antrieure de la LONGE COM PLTE DOUBLE qu i es t s pa r e d e la

LONGE DOUBLE tel qu e d c rit.

6.2 .1 RIB EYE/FAUX-FILET: see BEEF/voir BOEUF

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7. FLANK: means that portion of the SIDE which is separated from the FRONT , LEG and W HO LE LO IN as
described in items 4, 5 and 6, respectively.

FLANC: la partie du DE M I-VEAU qu i es t s pa r e d e l'AVANT, du CU ISSE AU et de la LONGE

COMPLTE tel qu e d c rit au x a rticles 4, 5 et 6 , res pe ctive m en t.

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8. RIB (RACK) AND FLANK, DOUBLE: means the posterior portion of the FRONT HALF which is separated
from the FRONT , DOUBLE, as described. It consists of the RIB (RACK) and the rib portion of the
FLANK, attached.

BRACELET: la partie postrieure du DEMI-AVANT qu i es t s pa r e d e l'AVANT DOUBLE tel qu e d c rit.

Elle comprend la CTE (CARR) et la portion costale du FLANC, intacte.

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LIST OF MEAT CUT MODIFIERS/

LISTE DE MODIFICATIFS DES COUPES DE VIANDE

VEAL/VEAU

Bone in/de coquille

Boneless/Dsoss(e)
Cap Removed/Par
Chop/Ctelette
Cutlet/Escalope
Delicatize(d) or Delicated/Attendri(re) mcaniquement
Diced Veal/Veau en cubes
Frenched Rib Chop/Ctelette manche
Medallion/Mdaillon
Portion/Partie du
Rack/Carr
Roast/Rti
Rolled/Roul
Scallopine/Escalope Milanaise
Semi-Boneless/Semi-dsoss(e)
Steak/Tranche
Stewing Veal/Veau ragot
Stuffed/Farcie
Tenderize(d)/Attendri(re)
Tied/Ficel
Trimmed/Par

NOTE: While not required, these modifiers may be used to describe veal cuts provided they are
informative and not misleading.

NOTA: Il est permis d'utiliser d'autres modificatifs pour dcrire les coupes de viande de veau
pourvu qu'ils soient descriptifs et qu'ils ne soient trompeurs.

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VARIETY MEATS ABATS ET ISSUES

brain cerve lle

heart coeur
kidney rognon
liver foie
sweetbread ris
tongue langue

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