Veal Shoulder

Veal shoulder is a forequarter cut from young cattle, often sold bone-in or boneless with visible connective tissue and modest marbling. It has a mild, delicate flavor and turns fork-tender and silky when braised; it excels at long, moist cooking and can also be roasted or ground. Common retail forms include blade and arm sections, rolled roasts, steaks, and diced stew meat.

Veal cookery has deep roots in European cuisines, especially Italian and French traditions, where shoulder cuts feature in classic braises and stews. Modern butchery distinguishes blade (chuck) and arm portions, and the cut is widely available in North American and European markets.