"Ranée at Arabian Knits" > ha scritto nel messaggio
> If you were going to get a veal butchered, how would you portion out >
> the cuts? I have a few things I usually like, but I don't know if I
> should have one butchered basically like a steer or if there are things >
> I should ask for differently.

From my POV large veal roast pieces aren't very interesting, so I would have
them cut into cutlets instead. The breast is great either as is or boned
and rolled which I call pancetta di vitello. There should be two on each
veal and so one of my specialties can be made from one veal. It's called
vitello ripiene di vitello or veal stuffed with veal.
Cutlets from all parts lend themselves to variously flavored recipes from
just about every culture I know other than Hindu. They are tender, quick to
cook and fall in with every kind of seasoning, very luxurious IMO. I hadn't
cooked with veal all that much in the US because of its rarity as compared
to beef and its price, and then there was the whole controversy about white
veal. White veal is unlawful in Europe, so I have begun using veal
extensively and it's really fun to cook with.

"Ranée at Arabian Knits" > ha scritto nel messaggio
> "Giusi" wrote:

> This is kind of what I was thinking. I wanted the breast, boned and
> rolled, chops, neck bones, shanks, shin bones, etc, for stews and soups,
> cutlets and ground veal. I thought of perhaps getting the veal shoulder
> as a roast cut, as well. Does anyone know if the tenderloin is worth
> getting as is, or is it better as cutlets or ground up?

It depends on the size, I think, but is generally too small to be cooked
successfully alone. The shoulder can be very difficult to carve, so if you
do want a roast, have it boned. As I said, I have been disappointed with
roast veal, although a pot roasted veal is used for veal tonnato which I
love.

"Ranée at Arabian Knits" ha scritto nel messaggio> This is kind of what I
was thinking. I wanted the breast, boned and
> rolled, chops, neck bones, shanks, shin bones, etc, for stews and soups,
> cutlets and ground veal.

Don't forget osso bucco as someone pointed out. It costs the earth
nowadays. It's just slices about 1.5 inches thick of the leg/shanks, bone
in. Makes a memorable dish.