Veal - Meat Cuts Manual

PDF - bilingual (4541 kb)

Table of Contents

Diagram of Meat Cuts
Skeletal Diagram
Meat Cut Nomenclature and Description

1. Veal
2. Dressed Veal Carcass
   • 2.1 Front Quarter
   • 2.2 Hind Quarter
3. Side
   • 3.1 Quartier avant
   • 3.2 Quartier arrière
4. Front - Front, Double
   • 4.1 Neck
   • 4.2 Shoulder - Shoulder, Double
   • 4.3 Breast
   • 4.4 Shank
5. Leg - Leg, Double
   • 5.1 Shank
   • 5.2 Leg, Shank Portion/Bas
   • 5.3 Leg, Butt Portion/
   • 5.4 Heel of Round
   • 5.5 Sirloin Tip
   • 5.6 Sirloin - Sirloin, Double
   • 5.7 Leg, Short Cut
   • 5.8 Rump
   • 5.9 Round
   • 5.10 Inside Round
   • 5.11 Outside Round
   • 5.12 Eye of Round
6. Whole Loin - Whole Loin Double
   • 6.1 Loin - Loin, Double
     • 6.1.1 Strip Loin
     • 6.1.2 Tenderloin
   • 6.2 Rib - Rib, Double
     • 6.2.1 Rib Eye
7. Flank
8. Rib and Flank

List of Meat Cut Modifiers
Variety Meats