Miscellaneous Veal Cuts
miscellaneous cuts This category includes cuts taken from different parts of the carcass, including ground veal, stew meat, and the shank.
veal cube steak = veal cubed steak Notes: This is a relatively tough cut of meat that the butcher tenderizes by turning it almost into hamburger. Substitutes: beef cubed steak OR ground veal (formed into a patty)
ground veal Notes: Ground veal is leaner than ground beef, and it's great for hamburgers and meatloaf. Use it within two days of purchase. Substitutes: ground turkey OR ground chicken OR ground lamb
veal shank Notes: Portions of both the fore shank and the hind shank are sold as shank bones. They're rich in gelatinous substances, so they're excellent for making stocks, soups, and osso buco. Substitutes: beef shank (cheaper and works well in osso buco) OR veal arm roast (cheaper and also works well in osso buco) OR lamb shank OR veal rump roast
veal stew meat = veal for stew = stew veal = veal stew Notes: These are relatively tough chunks of meat that need to be braised or cooking slowly in liquid to become properly tender. Substitutes: lamb stew meat OR beef stew meat
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