Veal Cuts

Appears in

Published 1991

Allow 250g (8oz) meat on the bone and 175g (6oz) meat off the bone per person.

*Cooking method*	*Cuts*
Roast	Shoulder, middle neck, loin, fillet, end of leg, rump, silverside, boned breast
Casserole	Flank, neck, shin, rib, breast, middle neck cutlets, shoulder
Grill/Fry/Barbecue	Boned best end of neck, loin chop, rump, medallions, escalopes (not barbecue)