Unlike beef, the rear quarter of veal contains the better cuts. The best cuts of veal are on the legs, chump, and sirloin. This is the part where you will get veal scallopini, veal tenderloin, and osso bocco.

Cooking tips
Veal is great when pounded into scallopini. Put thin slices of veal between two wax pieces of paper and gently pound with the bottom of a cast iron frying pan or a meat mallet.

Most veal goes best with a light fruity wine however use a red when using veal mince in a bolognase sauce.