Final answer:
Primal cuts of a veal carcass include the shoulder, rib, loin, leg/round, breast, and flank. These primal sections are further divided into sub-primal cuts for retail.
Step-by-step explanation:
The primal cuts of the veal carcass consist of the large sections from which the various retail cuts of meat are prepared. Typically, veal is broken down into these primal cuts:
- Shoulder
- Rib
- Loin
- Leg/Round
- Breast
- Flank
These primal cuts are then further divided into sub-primal cuts, from which butchers can create specific cuts of meat for sale, such as roasts, steaks, and chops. Specialized butcher shops might handle veal differently than other meats such as beef, pork, or lamb due to the unique characteristics and culinary uses of veal.