Veal: learn about cuts of meat

Veal neck is part of the forequarter. The meat is made up of small muscles, surrounded by connective tissue. It is marbled, yet lean. Thanks to this fine marbling, it is beautifully juicy even after cooking. Veal chops are cut from veal neck. Cuts of veal neck are also frequently used for braising, roasting and cooking. These cuts can be used to make goulash, fricassee and ragout fin, for example. A tasty classic is roast veal, done either traditionally or with modern flair. Veal neck is a versatile cut of meat.

Suitable for:

Fry
Ragout
Sausage/cold cuts
Goulash

Preparation methods:

Roast
Fry
Cook
Braise
Low-temperature cooking
Pickle
Smoking

Schulterspitz

Due to its position, this meat cut has a high amount of tendons and connective tissue; the red meat is quite dry and compact. With an average fat content of three percent, the meat is very lean. The blade is often used for cooking and braising, sometimes frying. The lean meat from the schulterspitz is often processed into ragout and goulash. In Charcuterie, the schulterspitz is used for cold sliced roasts. It is also used to make tasty sausages.

Suitable for:

Fry
Ragout
Sausage/cold cuts
Goulash

Preparation methods:

Roast
Fry
Cook
Braise
Low-temperature cooking
Pickle
Smoking

Schulterfilet

The schulterfilet, often referred to as the “faux-filet”, is part of the veal hind shoulder. It is the part of the shoulder with the least tendon and connective tissue, making it more tender than the blade. In contrast to real veal fillet, its fibres aren’t as fine, but the schulterfilet is still a very tender meat that is often used for frying. Goulash, fricassee and sauerbraten are often made with meat from veal schulterfilet. A lesser-known fact is that it also cuts a very tasty steak. In Charcuterie, schulterfilet is used for roast cold cuts or tartare.

Suitable for:

Fry
Ragout
Sausage/cold cuts
Goulash

Preparation methods:

Roast
Fry
Cook
Braise
Low-temperature cooking
Pickle
Sautée
Smoking

Dicke Schulter

This cut of meat does not have a high tendon content, but its fibres are not as fine as those of the blade cut. The tender, red meat is rarely used for roasting; the dicke schulter is mainly used to cook stews such as ragout, goulash or meat strips. You can also make great roast veal from this piece of meat. The dicke schulter, just like the other shoulder parts, is also often used as a roast or to make sausages, such as the famous St. Gallen veal sausage.

Suitable for:

Fry
Strips of meat
Ragout
Sausage/cold cuts
Goulash

Preparation methods:

Roast
Fry
Cook
Braise
Low-temperature cooking
Pickle
Sautée
Smoking

The hohrücken is located behind the neck. This cut has fine fibres, is more marbled at the front, and has very soft connective tissue. Next to the karree, the hohrücken is one of the finest cuts of veal. The pieces of meat are mainly used for roasting. Veal chops, or kalbskoteletts, are a true delicacy and not only popular in Swiss cuisine: the bone provides the meat with an especially intense flavour when roasted or grilled. Less known is that veal backs without the bone are also available as steaks.

Suitable for:

Fry
Steak
Rack

Preparation methods:

Roast
Fry
Low-temperature cooking
Sautée
Barbecuing

The veal breast, or brust, meat is continuously layered in fat and connective tissue and has a fair amount of cartilage. Its flavour is somewhat stronger than that of other pieces of veal. Especially popular is stuffed veal breast, which can be prepared with many different fillings. Served with the right side dishes, it’s a real treat for the palate. Veal breast slices, known in France as “tendrons” and Italy as “arrostini”, are usually wrapped in bacon. Veal breast can also be roasted, or cooked in ragout or fricassee dishes.

Suitable for:

Fry
Ragout
Spare ribs
Sausage/cold cuts
Goulash

Preparation methods:

Roast
Fry
Cook
Smoke
Braise
Low-temperature cooking
Pickle
Barbecuing
Smoking

Suitable recipes

Nierstück

This cut is located at the rear of the calf's back. It connects to the filetstück. The meat is similar to the roastbeef cut of beef: tender, low in connective tissue and covered with a thin layer of fat. Along with the filet and the hohrücken, the nierstück is one of the highest quality cuts of veal. Among other things, it results in a wonderful roast. The roast from this cut is particularly popular, and sometimes the veal kidneys are even often rolled into the roast meat. Veal steaks cut from the nierstück are even more popular. The fat layer should not be removed for roasting so that the meat remains juicy.

Suitable for:

Fry
Steak

Preparation methods:

Roast
Fry
Braise
Low-temperature cooking
Sautée
Barbecuing

Filet

The veal fillet is very tender, short-fibred and virtually fat-free. This is because the calves place the least strain on this part of the muscle below the nierstück. The fillet is the most precious part of the veal and has a particularly fine, mild flavour. It is often fried whole or cut into medallions about three centimetres thick. It is often diced for meat fondues. The fine piece of meat is also often served cold, as tartare or carpaccio for example.

Suitable for:

Fry
Tartare
Medallion

Preparation methods:

Roast
Fry
Braise
Low-temperature cooking
Sautée
Barbecuing
Raw food

The calf's rump begins behind the nierstück and ends before the stotzen. It is the part of the veal that runs along the spine. This meat is pink and tender, like the fillet, and is one of the most popular pieces of veal. The rump has more muscle meat than the fillet and is clearly marbled. Veal rump often comes whole, but is sometimes divided into broad and narrow cuts. It is particularly popular for all types of meat fondue. A tasty roast can be prepared from a whole rump of veal, and the meat is perfect for grill skewers when diced.

Suitable for:

Skewers
Fondue Bacchus
Schnitzel
Fondue bourguignonne
Fondue chinoise
Schnitzel

Preparation methods:

Boil
Low-temperature cooking
Sautée
Barbecuing

Runder Mocken

The runder mocken is characterised by its lean, short-fibred structure; only a few tendons run through the cuts. Because it’s so similar to the filetstück, it’s also known as the “falsches Filet” (“faux-fillet”). The runder mocken can be cooked whole or served as a roast or rolled roast. The meat is particularly tasty if it is wrapped in bacon. This piece of veal is also suitable for veal rolls, and veal medallions. The runder mocken is also used for cold cuts, such as for veal carpaccio or sandwich meats.

Suitable for:

Fondue bourguignonne
Fondue chinoise
Eye of round

Preparation methods:

Boil
Braise

Runde Nuss

The runde nuss is found in the middle of the stotzen. This cut is also known as the “rose” or the “kugel” (“ball”). The nuss is further divided into three parts: runde nuss, flache nuss, and nussdeckel. The runde nuss consists of tender, fine-grained and lean meat. Cooked whole, it makes for a tasty roast veal, but the cut is also well suited for steaks. It is also used for schnitzel, roulades, biscuits and ragouts as well as for boiled meat dishes. Vitello Tonnato is a well-known speciality made from the runde nuss. Diced, the runde nuss is great for meat fondues.

Suitable for:

Strips of meat
Round rump
Schnitzel
Steak
Schnitzel

Preparation methods:

Roast
Braise
Low-temperature cooking
Sautée
Barbecuing

Flache Nuss

The flache Nuss is slightly smaller than the runde nuss. Its meat is tender, fine-grained and juicy and is popular for meat fondue of all kinds. Thin slices of meat and a bouillon cooked with red wine are used for Fondue Bacchus. Larger pieces of meat, on the other hand, can be used in Fondue Bourguignonne - the traditional fondue from Burgundy. The flache nuss is also ideal for sliced meat, schnitzel and biscuits. Runde and flache nuss cuts should always be sliced against the grain, or cut crosswise to the fibre so that the meat does not dry out during cooking.

Suitable for:

Strips of meat
Fondue Bacchus
Schnitzel
Fondue bourguignonne
Fondue chinoise
Schnitzel

Preparation methods:

Boil
Braise
Sautée
Barbecuing

Eckstück

The best piece of meat cut from the stotzen is the eckstück. The meat has a thin layer of fat, and is pink in colour. It has short fibres and has little marbling. The eckstück itself is divided into eckstückdeckel, mittelstück and eckstückzapfen. The eckstückdeckel is the ideal meat for delicious sliced meat. The mittelstück and the eckstückzapfen, on the other hand, are ideal for roasts, steaks and breaded meats such as schnitzels, as well as for fondues.

Suitable for:

Fry
Strips of meat
Schnitzel
Fondue bourguignonne
Fondue chinoise
Schnitzel

Preparation methods:

Roast
Fry
Boil
Braise
Low-temperature cooking
Sautée
Barbecuing

Unterspälte

The unterspälte is the part of the stotzen that lies over the thigh of the hind leg. The meat is coarse and lean. The unterspälte is one of the pieces of veal that must be cooked for a long time for it to become tender. Fat should be added during cooking so that the meat does not become too dry. Larded roast veal and roulades can be prepared from the unterspälte. It is also popular for lean minced veal. Especially tasty are “Fleischvögel”, a type of Swiss roulade made from lean meat, which is rolled up, stuffed with a fine filling and braised in a brew. The unterspälte is not suitable for grills or steaks à la minute.

Suitable for:

Fry
Strips of meat
Schnitzel
Schnitzel

Preparation methods:

Roast
Fry
Braise
Low-temperature cooking
Sautée
Barbecuing

Tafelspitz

The tafelspitz is the part of the calf that tapers towards the tail as an extension of the hip. The side facing the skin is covered with a layer of fat, which helps to maintain the meat’s shape and juiciness during cooking. Apart from that, the short-fibred meat is very lean. The cut is used to make the meat dish of the same name (“tafelspitz”), which is either braised or boiled.

Suitable for:

Boiled beef in broth

Preparation methods:

Boil
Braise

Veal haxen has a high bone content and therefore requires special preparation. It is quite lean, has a lot of tendons and is richer in connective tissue than other cuts. The hock from the hindquarters is heavier and meatier than that from the front. These are well suited for braising. However, it is important to keep cooking this meat on a low heat, and with plenty of liquid - this way the meat becomes tender. Stock or water should be regularly poured over the haxen. When making the popular Italian speciality "Ossobuco", the back haxe with the leg bones in is cut crosswise into thick slices. Haxen meat is often used in cooked cold cuts such as Lyoner sausage.

Suitable for:

Shank
Sausage/cold cuts

Preparation methods:

Fry
Cook
Pickle
Smoking

Veal

Hals (Neck)

Schulter (Chuck)

Schulterspitz

Schulterfilet

Dicke Schulter

Hohrücken

Brust (Breast or Plate)

Nierstück

Nierstück

Filet

Huft (Rump)

Stotzen

Runder Mocken

Runde Nuss

Flache Nuss

Eckstück

Unterspälte

Tafelspitz

Haxen (Hock)