Joints & Cuts of Veal with Weight & Preparation

The flesh should be whitish to very pale pink in color and finely and evenly grained. The outer coating of fat should be thin and the configuration of bones should be large in relation to the size and amount of flesh muscle. The bones should be bluish white in color. Following are the main joints and cuts of veal, the approximate weight, method of preparation and possible methods of cooking.

SADDLE – SELLE (5-8 kg)
Remove the hip bones and cut away the flank in line with the joint. Cover the back with strips of bacon and tie into place reforming the joint.

LOIN – LONGE (2½-4 kg)
Remove the kidneys from inside the saddle. Divide the saddle through the center to make two loins. Remove the outer skin and bone completely. Cut away the flank in line with the joint Reform the joint by tying it into place.

BEST END – CARRE (3 kg)
Remove the outer skin. Remove the breast leaving the joint twice as long as the eye (the center meat). Remove the sinew along the width from under the back. Remove the flesh and skin from the end cutlet bones and from between the bones.

NECK – COLLET (2½ kg)
Remove the skin and bone completely. Remove any sinew and cut into 22cm cubes.

BREAST – POITRINE (2½ kg)
Bone completely. Remove outer skin, sinew and fat. Either:
(a) roll into a joint
(b) stuff, roll and tie into a joint
(c) cut into 2½ cm cubes

SHOULDER – EPAULE (7 kg)
Bone completely. Remove outer skin, sinew and fat. Either:
(a) cut into joints and tie
(b) cut into 22 cm cubes

CALF’S HEAD AND BRAIN – TETE DE VEAU
Clean and remove all traces of hair. Cut through the flesh down to the bone along the centre of the head and nostrils. Remove the flesh from the head following the shape of the head from the centre on each side. Remove the tongue, eyelids, nostrils and associated cartilage and gristle. Cut the remaining flesh into 5 cm square pieces.
Having removed the flesh from the head make an incision around the cranium using a saw. Lift the top of the cranium and gently remove the brain.
Soak the head pieces and tongue in cold water for 2-3 hours.

LEG-CUISSEAU (5-8 kg)
Remove the pelvic bone. Saw off the knuckle bone end and trim off surplus meat.

KNUCKLE SHIN-JARRET (3 kg)
Either:
(a) saw across the knuckle into round small cuts leaving the centre bone and tie; or
(b) bone completely and trim away outer skin and sinew. Cut into 21/2 cm cubes.

CUSHION – NOIX (2½ kg)
Carefully trim, cover with strips of fat bacon and tie into shape.

UNDER CUSHION – SOUS NOIX (2½ kg)
Prepare as for Cushion.

THICK FLANK — NOIX PATISSIERE (3 kg)
Prepare as for Cushion.

RUMP – QUASI (2½ kg)
Prepare as for Cushion.

ESCALOPE (120g)
Cut from under cushion, cushion or thick flank. Cut into 2 cm thick slices across the grain of the joint. Lightly beat out with a dampened cutlet bat.

SMALL ESCALOPE – ESCALOPINE (2 x 75g)
Prepare as for Escalope.

GRENADIN (3 x 50 g)
Cut first into 11/2 cm thick slices and lightly trim into small oval pieces.

VEAL CUTLET – COTE DE VEAU (250 g)
Cut between the cutlet bones of the prepared best end. Lightly flatten and trim.

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