Guide to Meat: Understanding the Different Cuts of Veal  Before
we buy veal, we look through many carcasses. We first look at
the conformation of the animal. The back should be broad and
barrel-shaped. The shoulders must be short and far apart. The
neck should be short and thick. The leg bones must be small and
chunky. When we buy veal, we favor the Aberdeen-Angus and
Hereford breeds. the same breeds we select in our beef buying.
The veal we sell is of the best prime quality, equal to the
quality of our prime beef.      • Very moist, watery looking
flesh   • Meat that is gray or reddish in coloring   • Too much
outside fat and inner marbling, which means that the calf has
been overfed   • Bones that are grayish or white in coloring,
which means that the calf is too old   • Veal that has yellowish
outside fat   • Veal that is sinewy   • For scaloppini . avoid
any cut that is not from the leg or boneless loin    • Because
vealers and calves are so small, they are not cut into ´´sides``
the way steers are. We bu