Cooking Veal

Just like beef, veal has many different cuts readily available. The most common include rib chops, loin chops, cutlets, veal for stew, arm steaks, blade steaks, rib roasts, breasts, shanks and round steak.

If you are looking for the leanest cuts of veal, the ones to choose are top round, leg cutlet, arm steak, sirloin steak, loin chop and rib chop. A three-ounce cooked, trimmed portion of any of these cuts provides 160 calories or less per serving. The chart below details the number of calories from these lean cuts.

Cut (3 oz., Roasted,Lean Only)	Calories	Grams of Total Fat
Top Round	128	2.9
Leg Cutlet	128	2.9
Arm Steak	139	4.9
Sirloin Steak	143	5.3
Loin Chop	149	5.9
Rib Chop	151	6.3

On a per serving basis, many cuts of veal make good buys. Veal, although higher priced per pound, has very little waste. In fact, a pound of veal may translate into three or four servings. So when comparison shopping, it is important to compare veal with other meats using cost per serving instead of cost per pound information. Click here for a chart to help and more cooking information.