Veal Loin Cuts
veal loin = middle meats The most buttery cuts of all come from the loin, but you'll pay dearly for them.
veal kidney chop Notes: This chop is assembled from a veal loin chop and part of a veal kidney that's surrounded by fat. The tail of the loin chop is wrapped around the kidney to form a tight package. It makes a very tasty steak. Substitutes: veal loin chop
veal loin chop Notes: This is the veal counterpart to a Porterhouse or T-bone steak. It's cut from a veal loin roast. Loin chops are usually braised or pan-fried. Substitutes: veal rib chop OR Porterhouse steak OR T-bone steak OR lamb chop OR veal sirloin chop
veal loin roast Notes: This is a magnificent roast, but it's very expensive. If you get it boned, rolled, and tied, it's called a rolled loin roast of veal. Substitutes: veal shoulder roast (less expensive) OR beef tenderloin roast
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