The Cuts

Tender cuts:  loin roasts, rib roasts, rump roasts, loin chops, rib chops, cutlets (scallopini), cubed steaks and ground veal.
Less tender cuts:  veal for stew, shanks, shank crosscuts (osso buco), shoulder roasts, breasts, riblets and round steaks.

Generally more economical than "tender" cuts, their flavor is excellent when prepared using moist heat. The cuts most readily available from your grocer or distributor are rib chops, loin chops, cutlets, veal for stew, arm steaks, blade steaks, rib roasts, breasts, shanks, shank crosscuts (osso buco), shoulder roasts and ground veal. Whatever cut you choose, veal is a cost-effective way to make meals special. When pricing veal, look at cost per serving rather than cost per pound. The following table outlines the average yield of various veal cuts

Veal Cut	Servings Per Pound*
Rib
Bone-in chops or roast	2
Boneless chops or roast	3-1/2 to 4
Short ribs	1-1/2
Loin
Bone-in chops or roast	2 to 2-1/2
Boneless chops or roast	3-1/2 to 4
Leg (Round)
Boneless rump roast	3
Leg cutlets	4
Boneless top round steak	3-1/2 to 4
Bone-in round steak	3-1/2
Shoulder
Arm/blade steak or roast	2 to 2-1/2
Boneless shoulder roast	3
Foreshank & Breast
Boneless breast	2-1/2 to 3
Bone-in breast	1 to1/2
Riblets	1-1/2
Shank crosscuts	1-1/2
Sirloin
Bone-in steak or roast	2-1/2
Boneless steak or roast	4
Other Cuts
Veal for stew	3-1/2
Ground veal	4
Cubed steak	4
Veal for kabobs	4
* Serving size = 3 ounces cooked, trimmed veal