Which Parts Are Obtained From the Leg of Veal?

The leg of the veal is also known as a stotzen or a thrust. It is made up of the sections upper shell, lower shell, rump, roll, knuckle, and nut. The leg thus forms the largest part of the young animal of the cattle. While the top shell is cut from the inside and the bottom shell from the outside, the spherical nut comes from the inside of the leg of veal.

The meat of the leg is characterized above all by its low-fat content of around two percent and its tenderness. Alongside the fillet, it is therefore considered one of the finest cuts of veal and, depending on the cut, is particularly suitable as a roast, Wiener schnitzel, or sliced meat.