Veal Meat, Diagram of Calf Parts

The body and parts of calves or veal meat.

Veal - Hindquarter

1. Loin, the choicest cuts used for roasts and chops.
2. Fillet, used for roasts and cutlets.
3. Loin, chump-end used for roasts and chops.
4. 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.

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