Veal, the meat from young calves, is first cut into large primal or wholesale cuts that are then cut into individual retail cuts. Young veal may not be available in grocery stores but is often sold by butchers.
The shoulder is the source of shoulder, arm, and blade roasts for roasting, braising, or stewing, as well as for cubed stewing veal. Boneless shoulder roasts are also available. The breast is the source of boned whole breast and boned rolled breast for stuffing and braising. The rib is sold as whole rib roast for roasting and is also cut into individual chops for grilling, broiling, or braising. Both the hindshank and the foreshank are cut crosswise into thick, round, bone-in slices used in the traditional Italian braise called osso buco. The loin yields whole loin roast for roasting or individual loin chops for broiling, grilling, or braising. The sirloin is sold as sirloin roasts for roasting or sirloin chops for grilling or broiling. The tip is the source of veal scallops for rapid sautéing. This round yields rump or round roasts for roasting or round steaks for braising. It is also the source for boneless leg of veal. Combined with trimmings from other primal cuts, the flank is used to make ground veal.Bones purchased from a butcher can be used to prepare veal stock, a richly flavored liquid that is made by simmering the bones in water with onions and other vegetables, and herbs.