Veal Meat, Diagram of Calf Parts
The body and parts of calves or veal meat.
Veal - Hindquarter
- Loin, the choicest cuts used for roasts and chops.
- Fillet, used for roasts and cutlets.
- Loin, chump-end used for roasts and chops.
- The hind-knuckle or hock, used for stews, pot-pies, meat-pies.
Veal Fore Quarter
- 5. Neck, best end used for roasts, stews and chops.
- 6. Breast, best end used for roasting, stews and chops.
- 7. Blade-bone, used for pot-roasts and baked dishes.
- 8. Fore-knuckle, used for soups and stews.
- 9. Breast, brisket-end used for baking, stews and pot-pies.
- 10. Neck, scrag-end used for stews, broth, meat-pies, etc.
In cutting up veal, generally, the hindquarter is divided into
loin and leg, and the forequarter into breast, neck and shoulder.
The parts of a moderately sized, well fed calf, about eight
weeks old, are nearly of the following weights:
Loin and chump,
18 lbs.; fillet, 12½ lbs.; hind knuckle, 5½ lbs.; shoulder, 11 lbs.;
neck, 11 lbs.; breast, 9 lbs., and fore knuckle, 5 lbs.; making
a total of 144 lbs. weight.
Next: cut veal diagram.