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Veal CutsVeal Cuts is lighter in color than beef has a more delicate flavor and is generally tenderer. A Young Calf has firm texture light color meat and very little fat. As soon as a calf starts eating solid food, the iron in the food begins to turn the young animal's meat red. Meat from calves slaughtered when they are older than five months is called calf it tends to be a deeper red, with some marbling and external fat. Young Calf low fat content makes it popular meat, especially among those looking for the alternative beef. Its delicate flavor is complemented by both classic and modern sauces. Side Cuts: shank, leg shank portion, leg butt portion, loin, rib, flank, shoulder, breast, shank, neck, Side Cuts: Veal Cuts (Short Cuts) shank, heel of round, round sirloin tip, rump, sirloin, Side Cuts: sirloin, loin double, rib double, rib and flank double, Shoulder Double Portion Cuts: Leg Double, hind leg short cut, shank, butt portion, heel of round, flank, sirloin tip, rump, round, sirloin double, front double quarter, neck, shank, shoulder double, breast, rib rack, flank, rib flank double,loin whole double, Loin.
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