Practical Guide

Learn more about cuts of veal

Veal is a unique and very versatile product. The different cuts offer a variety of tastes and textures. Choosing the right piece for your recipe is essential!

5 facts about veal

Canadians are increasingly interested in the composition, source and origin of the food on their plates. This simplified cut chart will allow you to learn more about Famille Fontaine’s veal cuts.


  1. Shoulder
  2. Ribs
  3. Breast
  4. Short Loin
  5. Flank
  6. Leg
  7. Shank
  • Shoulder

    The shoulder is one of the most versatile parts of a veal. It can be cooked any way provided you choose the right cut. Whether it’s a boneless shoulder roast, a schnitzel or stew cubes, the shoulder offers a multitude of cuts.

  • Ribs

    Also called “square”, the ribs are at the origin of the famous veal square. Veal ribs offer a multitude of pieces for those who love meat on the bone, whether it be as a roast or a chop!

  • Breast

    This is a very tasty meat, often offered on the bone for delicious stews or braised dishes. Once prepared, it can also be stuffed for an even heartier meal!

  • Short Loin

    The short loin offers plenty of cuts for grill lovers. Flank steak, sirloin steak, striploin… It’s BBQ time!

  • Flank

    The veal flank bears some delicious pieces of meat that are sometimes less well known such as rolled flank, flank steak or hanger steak. Do not hesitate to try them!

  • Leg

    No, the cutlet does not come only from the veal’s shoulder. The cutlet is a cut that can also come from the leg, along with indoor round roasts and tournedos.

  • Shank

    If you believe that veal shanks are what make up your osso buco dish, you are right! The osso buco, an Italian cuisine classic, can only be prepared with this part of the veal.

  • Roasted

    Cooking done with dry heat means very little fat and a nice caramelization of the surfaces, bringing out the flavours in the food. It is always recommended to let the roasted meat rest a few minutes after cooking before serving.

  • Grilled

    Very tender pieces are grilled. This method, done quickly over very high heat, preserves all the flavour while achieving the perfect texture. What’s better than a grilled veal chop?

  • Braised

    To braise a piece of veal, the meat is first browned in a greasy oven-safe baking pan. It is then slowly cooked in the oven or slow cooker with only a little liquid, such as a tasty broth, sauce, wine or delicious veal stock.

  • Simmered

    This method consists in cooking the meat in a liquid. When simmering meat, it is not necessary to sear it first. Since the veal is immersed in a broth, this method makes for wonderful soups.

  • Pan-seared and Sautéed

    This method is preferred for veal pieces of prime quality, such as cutlets, tenderloins or medallions. The meat is cooked in a little oil or in a delicious butter!