Veal Shoulder

The shoulder is a hard-working muscle, so it is the tougher, more affordable veal. It is the cut for stews, ragu, and braises.

What to know

Shoulder carries more connective tissue than the loin or leg, which makes it chewy if cooked fast and tender if cooked slow. It is the value cut of the animal.

How to cook it

Braise or stew it low and slow until it turns tender. Cubed, it is the classic base for veal ragu and blanquette de veau.

Learn more

Back to the Veal Meat Wiki and the full veal cuts guide, or find humanely raised veal near you.

FAQ

Is veal shoulder tough?

Cooked fast, yes. Braised low and slow, its connective tissue breaks down and it becomes tender and rich. It is a braising cut.