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The calf’s head
The calf’s head may be cooked in whole in the oven (baking paper).
Tongue and cheeks: Pieces of the head, ideal for stew or casserole.
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Breast
Breast: piece with bone ideal for soups or casseroles.
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Neck (chuck)
Neck (chuck): with or without bone, ideal for soups or casserole, mince or roast meat.
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Steaks
Steaks: The best steaks, ideal for barbeque or grill, as well as for roasting.
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Leg
Eye of round: Lean piece relatively harsh tasting. Ideal for pot roast or casserole.Round: lean but tender piece, ideal for cutlet, barbecue and lemon beef.Rump: Tender piece, ideal for casseroles, grill, as well as pot roast.Top round: Inner piece of the thigh between the rump and the tail. Ideal for cutlet, grill, roast in the oven and pot roast.Tail: Piece of the thigh, tender and harsh tasting. Recommended for pot roast and minces
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Shank
Shank: Rich in collagen. Ideal for soups and casserole.
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Chuck
Chuck: an ideal piece for roast in the oven, casserole and mince.
Chuck tender: a lean part of the chuck, very tender. Ideal for lemon beef, pot roast or roaster. Flat iron steak: part of the chuck next to the back, very tender, for casserole, soups, lemon beef and oven roast.
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Chuck eye steak
Chuck eye steak: these steaks (stable) can be found after the neck and are ideal for the oven, barbecue or grill (extremely tender).
Flap steak: this part can be found above the chuck eye steak and is used for stew or mince.
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Loin
Loin: great piece for barbecue, juicy and delicious. Top loin: Top loin steak or T-bone steak. Ideal for barbecue or oven, pot roast, grill or pan. This piece can be sold without the loin or without the bone.
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Offal
Liver: rich in iron, ideally roasted, fried or stewed.
calf’s heart : The calf’s heart may be boiled or fried.
Plate: Ideal for stew or casserole.
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Ribs
Ribs: roasted in whole or in pieces, ideal for barbecue.
Short-ribs: a piece with bone, ideal for soups, casserole or oven-baked pasta beef casserole (giouvetsi).
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Flank
Flank: (plate) ideal meat for mince.
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Calf’s legs:
Calf’s legs: Ideal for soups.
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Tail
Tail: Ideal for soups, stew or casserole, very tender piece for those who know.
