MORE CUTS, MORE METHODS, MORE CHOICES
The possibilities are endless when it comes to Ontario Veal. It has a vast assortment of available cuts that can be, among other things, grilled, sautéed, braised, roasted, slow-cooked and pan-fried. Because of its subtle character which tends to take on the flavours it is cooked with, Ontario Veal is also a lean alternative in recipes calling for other meats.
Veal is a tender meat with the tenderest cuts coming from the loin, breast, and leg.
Click here for our handy veal cut chart. [PDF]
For tips on how to cook the different cuts of Ontario Veal click here.