Veal Leg / Cuisseau

Veal leg (French: cuisseau de veau) is the hind leg of a young calf. It contains several relatively lean muscles that are used for escalopes, schnitzel, roasts and other preparations. The leg can be fabricated into individual muscles, each with its own shape, tenderness and best cooking method.

Common muscles and French names

• Noix: a tender, rounded muscle commonly used for escalopes and roasts.
• Sous-noix: a related leg muscle used for suitable roasting or braising preparations.
• Noix pâtissière: a smaller, rounded muscle from the leg, often used for medallions or escalopes.
• Quasi: a tender section from the upper leg/hip area, commonly roasted or braised depending on fabrication.
• Jarret: the shank, rich in connective tissue and suited to long, moist cooking such as osso buco.

Cooking methods

Lean leg muscles can be sliced into escalopes and quickly sautéed, breaded for schnitzel or roasted whole. The shank requires slow cooking to soften connective tissue and release gelatin.

Chef’s tip: Specify the individual muscle rather than ordering only “veal leg.” The different muscles vary in tenderness, yield and price.

Key distinction: Veal leg is a primal section containing several muscles; veal shank is one specific connective-tissue-rich portion from the lower leg.