![](https://tarafoods.ca/wp-content/uploads/2018/03/veal-shoulder-min-2.png)
Like beef, the veal shoulder consists of the neck, shoulder blade and arm. These cuts of veal are on the tougher side and have a good amount of fat. They are ideal for slow cooking in liquids like braising or stewing. Also, ground veal from the shoulder is ideal because of the fat content.
- PRODUCT NAME Whole veal bladeSIZE/PACK SIZE
- PRODUCT NAME Whole veal blade (netted for roast)SIZE/PACK SIZE
- PRODUCT NAME Veal blade slicedSIZE/PACK SIZE
- PRODUCT NAME Veal stewSIZE/PACK SIZE
- PRODUCT NAME Whole veal clodsSIZE/PACK SIZE
- PRODUCT NAME Whole veal clods (netted for roast)SIZE/PACK SIZE
- PRODUCT NAME Veal clod slicedSIZE/PACK SIZE
- PRODUCT NAME Lean ground vealSIZE/PACK SIZE