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Type of meat cuts of the veal (English) - Coggle Diagram
Type of meat cuts of the veal (English)
A = Veal hindquarter
Fricandeau
Whole
Schnitzel (escalope), sliced/diced meat
Salmon cut
Schnitzel (escalope), sliced/diced meat, piccata
Nut
Whole
Schnitzel (escalope), sliced/diced meat
Rump
Schnitzel (escalope), sliced/diced meat
Whole
Topside
Whole
Schnitzel (escalope), sliced/diced meat, pailard
Silverside muscle
Whole
Ragout/Stew
D = Veal breast (meat rich in connective tissue)
Whole, stuffed
Rolled, tied veal breast
Tendrons
Stew/ Ragout
C = Veal neck (meat rich in connective tissue)
Ragout/Stew
Minced meat
Whole
B = Veal sirloin rib, fillet and kidney
Loin, boneless
Whole
Steaks
Fillet
Whole
Fillet mignon, sliced/ diced meat
Forerib
Prime ribs
Prime ribs steak
Crown roast
Cutlets, rib chop
Whole
E = Veal shoulder (meat rich in connective tissue)
Boneless shoulder
Ragout/Stew,, diced, minced
Clod
Ragout/Stew
Shoulder blade
Whole
Ragout/ Stew, diced
Shoulder Fillet
Whole
Ragout/Stew, diced
Shoulder roast
Whole
Ragout/Stew, diced
F = Veal knuckle/Osso buco
Whole in slices
Ragout/ Stew
Innards and slaughter byproducts
Stomach
Slices/Diced
Kidneys
Whole
Slices of kidney
Sliced/Diced
Liver
Slices of liver
Slice/Diced
Veal tongue
Whole, salted
Veal feet
Whole
Veal head
Whole
Sweetbread
Whole
Slices of sweetbread
Veal jowls/ cheeks
Whole