Diagram Showing Bones and the Various Market Cuts (Williams and Fisher)

Names Of Cuts Food Uses

1. Loin.

2. Leg.

3. Knuckle.

4. Ribs.

5. Shoulder.

6. Neck.

7. Breast.

8. Sweetbreads.

(a) Thymus gland in throat.

(b) Pancreas.

Roast And Chops

(a) Best Chops.

(b) Poorer Chops. Roast and Steaks. Soup.

Chops

Stuffed and Roasted.

Stew.

Roast, Stew.

Veal is the meat obtained from the calf. The flesh should be pink, and the fat white. If the flesh is white, the animal has been bled before being killed, or is too young to be fit for food. Veal may be obtained throughout the year, but is in season in the spring.

Side Of Veal

1. Neck.

2. Chuck.

3. Shoulder.

4. Fore Shank.

5. Breast.

6. Ribs.

7. Loin.

8. Flank.

9. Leg. 10. Hind Shank.

Farmers' Bulletin No. 34, U. S. Dept. Agriculture

Veal should be thoroughly cooked and highly seasoned. Being deficient in fat, pork or butter should be used in the cooking. Veal is divided into fore and hind quarters. The fore quarter is divided into the breast, shoulder, ribs, and neck; the hind quarter into the loin, leg, and knuckle. Cut-lets and fillets are taken from the thick part of the leg, corresponding to the round of beef.