shoulder   The cuts here are more economical, since the meat is tougher and often interlaced with bone and connective tissue.  Butchers usually bone, roll, and tie the shoulder to make a rolled roast, but they sometimes also cut the shoulder into smaller roasts and steaks.

Cuts:

veal arm roast = veal shoulder arm roast   Notes:   This includes the arm bone and some of the ribs.  A steak cut from the arm roast is called a veal arm steak.   The roast is often braised, roasted, or used a pot roast.   Substitutes:  veal blade roast OR veal rump roast

veal arm steak = veal shoulder steak = veal round bone steak  Notes:   The veal arm steak looks a lot like a veal round steak cut from the back leg in that both cuts contain round bones, but the arm steak isn't as tender.     Substitutes:  veal blade steak OR veal round steak

veal blade roast  Notes:   This cut includes the shoulder blade bone and a fair amount of connective tissue, so it's cheaper than other veal roasts.  Once boned, it has a nice large opening that can be stuffed before roasting.    A steak cut from a blade roast is called a veal blade steak.   Substitutes:  veal arm roast OR veal breast roast (also good for stuffing)

veal blade steak  Notes:  This is cut from a veal blade roast.   Substitutes:   veal arm steak

rolled veal roast = rolled veal shoulder = boneless veal shoulder  Notes:  This is an entire boneless shoulder that has been rolled and tied.  It can be braised or roasted.  Substitutes:  lamb loin roast (rolled)

Copyright © 1996-2005  Lori Alden