Most of the steaks cut from the rear saddle of the veal are cut thinner for quick frying. The exception to this are the T-bone steak (shown above) which the butcher will cut up to 2″ thick and the osso bucco from the shin which are cut quite thick. If you would rather have minute steaks and escallops from your veal instead of the roasting joints let us know and the butcher can make escallops and scallopini

topside-v004-veal-escallopsScallopinisirloin-v008-sirloin-cannon-steakTenderloin sirloin-v005-sirloin-steaks-standard-trimNew York stripshin-v005-osso-buccoOsso Bucco