Small Pieces for Frying.
The chump end of loin for chops, veal cutlets from rib piece, fillet.
Pieces for Pot Roast.
The breast, neck, shoulder.
Pieces for Boiling.
The thick rib piece, neck.
Pieces for Bouillon.
The calves’ feet, calf-bones, calf-tail, also lean meat.
Parts for Fricassee.
Lungs, brain, sweetbreads, breast piece.