The veal primal cuts are the large sections of a veal carcass prior to the separation (with sub-primal cuts) into chops and steaks by a butcher. Note also that the beef primal cuts have slightly different names.
The cuts are:
- Shoulder: A tender cut used for stews, roasts, or ground veal.
- Rack: Contains the rib section, producing veal rib chops or racks.
- Loin: Includes the loin and tenderloin, from which veal loin chops and tenderloin are cut.
- Leg: A versatile cut used for roasts, scallopini, or ground veal; often divided into the sirloin and shank portions.
- Breast: A fatty, flavorful cut often used for stuffing, roasting, or braising.
- Flank: A thinner, less common cut used for roulades or ground veal.