Neck is most frequently used to make soup stock because it's cheap, relatively meatless, and has a high gelatin content, which gives a rich mouth feel to the stock without making it fatty. Veal stock is the foundation for all classical french sauces.
Chuck: Braise, Stew, Pot Roast
Meat is cut from the shoulder and tends to be tougher. It is often sold and served as steak or roasts. For optimal flavor, cook meat on low heat for an extended amount of time by braising, stewing, or pot roasting.
Shoulder: Roast, Braise
Even though this forward section of the foresaddle is more fibrous and not as tender as the leg section, it has a lovely taste as a roast. These roasts can be cut with the bone left in, they can be boned with a pocket for stuffing, or they can be boned, rolled and tied.
Rib Chop: Braise, Pan-fry
Veal rib chops are cut straight from the rack of the veal rib roast. These tender chops can be purchased bone-in or boneless. Most often, rib chops are either braised or pan-fried.
Rib Roast, also known as standing rib roast: Dry Roast, Crock Pot
The rib roast is served both with the bone and boneless, for convenient slicing. It is often dry roasted in the oven, but can be prepared in a slow cooker or crock pot.
Breast: Slow Cook
Cut from the lower chest/breast, this meat is available for purchase with or without bones, depending on your preference. Veal breast (or brisket) is perfect for slow cooking applications that produce tender meat.
Loin: Braise, Stew, Pot Roast, Grill, Pan-fry
Meat is cut from the loin section, in the center of the animal. Loins are tender and nutritious meat cuts that can be cooked by braising, stewing, and pot roasting. Veal chops also come from the loin section and can be roasted, grilled, pan-fried, or braised.
Flank: Grill, Broil
The whole flank is long and thin with elongated muscle fibers. Remove visible fat and silver skin, then marinate in 3 parts olive oil to 1 part acid (wine, vinegar, lemon or lime), and fresh herbs, kosher salt and fresh cracked pepper. Next, grill or broil on high heat and do not cook beyond medium-rare, in order to preserve tenderness. Let the meat rest, then slice thin strips against the grain.
Leg: Roast, Braise
The meat in the leg is often sliced into thin cutlets to be used for veal scaloppini and schnitzels. You can also buy larger cuts for roasting or braising. Cutlets usually come without the bone.
Shank: Slow Braise
Veal shank is cut from the lower portion of the leg and is best cooked by slow braising the meat. Shank is used in the popular dish, osso bucco.