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By appearance it is very easy to make sure you are buying good veal. The main problem of why people think they have purchased bad veal is the way in which they cook the veal they buy.

1. Veal should not be really moist and watery looking.
2. The meat should be not be too red or grey.
3. There should not be a lot of fat or marbling.
4. The bones should be gray or white
5. The fat should be yellow

Okay, now you have bought what you believe is a great cut of veal. And you are ready to cook it for tonight’s dinner party. But, are you sure you are cooking the correct cut for the meal that you are planning. The main thing to remember is that veal is young and tender but it does not have the marbling and fat that other beef products have, so you will have to cook veal slower to ensure you keep the flavor and tenderness that you desire. Here is a run down of how each cut should be prepared.
 

 Roasting:

1. Hindsaddle of veal
2. Center leg roast
3. Rolled leg
4. Shank half of leg
5. Sirloin cut
6. Standing sirloin roast
7. Loin cut
8.  Rib of veal
9. Rib roast of veal
10. Shoulder of veal
11. Crown Roast of Veal

Braising and Baking:

1. Shank half of leg
2. Filet of veal
3.  Veal chops

Frying, sautéing, and grilling

1. Veal cutlet
2. Scaloppine
3. Loin roast
4. Rib veal chops
5. Frenched rib veal chops

Just remember talk with your butcher, he may have some other suggestions for you that will ensure that your dinner party is a hit.

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