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Veal
Retail Cuts
Comments
Primal Cuts
Shoulder
Roasts: chuck, clod, shoulder
Steaks: arm, blade
Rack (Rib)
Roasts: crown, rib, rolled rib, ribeye
Other cuts: rib chops, riblets
Crown roast made by tying two or three
rib pieces together while standing
vertical
Loin
Loin, loin chops, strip loin, tenderloin
Veal chops include tenderloin part that
is separated in beef
Leg
Roast: sirloin butt, top round, bottom round
Steaks: sirloin, round, flank, cutlets
Leg includes sirloin part
Breast and Shank
Boned then rolled into roast. Foreshank, short
plate, brisket point. Flank may be ground up.
Breast often diced or ground up.
Lamb
Primal cuts
Retail Cuts
Comments
Shoulder
Boned, rolled and tied into rolled shoulder roast Largest, most flavorful cut of lamb;
or cut into blade and arm chops difficult to carve if not boned
Rack
Crown roast of lamb. French or American ribs. 2 or 3 vertical 8-rib sections tied
Rib roast
together into crown shape. French ribs:
flesh scraped off tops of vertical rib
bones. American ribs: meat left on ribs
Loin
Leg
Loin roast. May be cut into loin strips, loin chops
Leg roast or boned, rolled and tied as boneless Leg includes sirloin part from the loin
leg. Cut into leg steak, sirloin chops. Rump part
cubed into stew meat
Breast
Breast roast or boned, rolled and tied as boneless Breast includes ribs
breast roast. May be cut into ribs or individual
riblets
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