VEAL

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Veal is the meat of young, usually male, calves that are by-products of the dairy industry. Dairy cows must calve before they begin to give milk. Calves that arent used in the dairy herbs are used in todays veal industry. Veals mild flavor and low fat contents makes it a popular meat, especially among those looking for an alternative to beef. Its delicate flavor is complemented by both Free Powerpoint Templates Page 2 classic and modern sauces.

Primal and Subprimal Cuts of Veal

After slaughter, the calf carcass can be split down the backbone into two bilateral halves or, more typically, cut along the natural curvature between the 11th and 12th ribs into a foresaddle (front portion) and a hindsaddle (rear portion). The veal carcass yields five primal cuts: three from the foresaddle (the shoulder, foreshank and breast, and rib), and two from the hindsaddle (the loin and leg). The veal shoulder, rib and loin primals contain both bilateral portions; that is, a veal loin contains Powerpoint Templates Page 3 both sides of theFree animals loin.

FORESADDLE
Shoulder Similar to the beef shoulder or chuck, the veal shoulder accounts for 21% of the carcass weight. It contains 4 rib bones and portions of the backbone, blade and arm bones. Foreshank and Breast The foreshank and breast are located beneath the shoulder and rib sections on the front half of the carcass. They are Free Powerpoint Templates considered one primal cut. Page 4

Rib The double rib, also known as a veal hotel rack, is a very tender, relatively small cut accounting for approximately 9% of the carcass weight.

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HINDSADDLE
Loin The veal loin is posterior to the primal rib, contains two ribs and accounts approximately 10% of the carcass weight. Leg The primal veal leg consists of both the sirloin and the leg. Together, they account for approximately 42% of the carcass weight.
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Foresaddle: The anterior (front) portion of the carcass after it is severed from the hindsaddle Hindsaddle: The posterior portion of the carcass after it is severed from the foresaddle. Back: The trimmed rib and loin sections in one piece. Veal side: One bilateral half of the carcass, produced by cutting lengthwise through the backbone.
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ORGAN MEATS

Sweetbreads Sweetbreads are the thymus glands of veal and lamb. Calves Liver Calves liver is much more popular than beef liver because of its tenderness and mild flavor. Kidneys Kidneys are more popular in other parts of the world than in the US. Good-quality kidneys should be plump, firm and encased Free Powerpoint Templates in a shiny membrane. Page 8