CUTS OF MEAT FOR VEAL

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CUTS OF MEAT FOR VEAL HIND-QUARTER

No. 1. Cuts of meat include the loin, the choicest cuts used for roasts and chops.

No. 2. Cuts of meat include the fillet, used for roasts and cutlets.

No. 3. Cuts of meat include the loin, chump-end used for roasts and chops.

No. 4. Cuts of meat include the hind-knuckle or hock, used for stews, pot-pies, meat-pies.

CUTS OF MEAT FOR VEAL FORE-QUARTER

No. 5. Cuts of meat include the neck, best end used for roasts, stews and chops.

No. 6. Cuts of meat include the breast, best end used for roasting, stews and chops.

No. 7. Cuts of meat include the blade-bone, used for pot-roasts and baked dishes.

No. 8. Cuts of meat include the fore-knuckle, used for soups and stews.

No. 9. Cuts of meat include the breast, brisket-end used for baking, stews and pot-pies.

No. 10. Cuts of meat include the neck, scrag-end used for stews, broth, meat-pies, etc.

In cutting up veal, generally, the hind-quarter is divided into loin and leg, and the fore-quarter into breast, neck and shoulder.

The Several Parts of a Moderately-sized, Well-fed Calf, about eight weeks old, are nearly of the following weights:—Loin and chump, 18 lbs.; fillet, 12 lbs.; hind-knuckle, 5 lbs.; shoulder, 11 lbs.; neck, 11 lbs.; breast, 9 lbs., and fore-knuckle, 5 lbs.; making a total of 144 lbs. weight.

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