Veal chops, a tied veal roast and escalopes on butcher's paper, on the marble counter

Meat guide · Veal

Veal, a fine and delicate meat

Veal asks for gentleness: its pale, tender flesh does not enjoy fierce, prolonged heat, but shines in roasts, sautés in sauce and the classic blanquette. This guide presents the common cuts and how to treat them. It does not describe today's stock: ask at the counter.

Understanding the cuts 03 73 93 88 22

Editorial guide: the cuts described here are those of French butchery in general. They do not necessarily match what is at the counter today, and no prices are shown. For a specific cut, call us.

Understanding the cuts

From the front to the back of the animal, each region gives cuts with a different character. Tap a region to filter, then a card for details.

Front to back

Which cut for which dish?

Choose the cooking method first: the right cut follows.

Long and low, in liquid: gelatinous cuts turn melting.

A little history

Veal in French cooking

Veal long remained a Sunday and celebration meat in the French countryside. Its finesse inspired classics of the bourgeois repertoire: blanquette, escalope in cream sauce, veal chop with morels, and osso buco, borrowed from Italy and adopted on this side of the Alps.

At the butcher's, veal stands out by the paleness of its flesh and the delicacy of its grain. Prime cuts are best served pink; gelatinous cuts such as shin or tendron want long, gentle cooking.

Recipes