Anatomy · Veal · Neck and shoulder — front quarter of the juvenile animal
Chuck / Shoulder
Anatomy
The veal chuck is anatomically identical to beef chuck but much smaller and paler; it is rich in connective tissue and ideal for braised fricassee, blanquette de veau, and slow-roasted shoulder.
Culinary character
Pale, delicate shoulder meat with gentle flavour and gelatine that suits slow, moist cooking — blanquettes, fricassées and tender braises. Milder and finer-grained than its beef equivalent.
Key muscles
InfraspinatusSupraspinatusSerratus ventralisTriceps brachii
Cuts from this part
4 cuts
