Veal

Once the preceding facts about beef, pork and lamb have been acquired there is little that needs to be added on veal. The carcase is only sparsely fatted in all except the largest calves and even in these there is not the same percentage of fat as would be found on other meat. The flesh is usually described as pink but the colour is darker than that of pork. The cuts follow the same pattern as lamb cutting and are described by the same names. Occasionally the shoulder is called an oyster of veal after the fore knuckle has been removed.