Quasi de veau is a French butchery term for a tender section from the upper hind leg or rump area of the calf. It is commonly roasted whole or prepared as a braise. The precise muscle and its equivalent in other national cutting systems can vary, so the supplier’s cut specification should be checked rather than assuming a direct one-to-one translation.
Quasi is often compared with veal rump or sirloin in English-language markets, but those terms may include different muscles depending on the butcher. In French fabrication, it is a specific leg/hip section and may be sold as a compact roast. Confirm the muscle, trim, bone status and weight with the supplier.
Quasi de veau can be roasted whole, pan-seared as thick portions or braised gently depending on the exact cut and recipe. It is generally leaner than shoulder, so avoid prolonged cooking that dries the meat. A controlled roast followed by resting helps maintain a tender texture.
Example: roast a quasi de veau with herbs and aromatics, rest before carving and serve with a light jus and seasonal vegetables.
Quasi is distinct from noix, sous-noix and noix pâtissière, which identify other muscles or sections of the veal leg in French butchery. The names should not be used interchangeably on purchase orders.
Chef’s tip: ask the butcher to identify the precise muscle and provide a cut diagram if using quasi in an English-language recipe. Record the trim and cooked yield before costing the dish.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
