> If you were going to get a veal butchered, how would you portion out
> the cuts? I have a few things I usually like, but I don't know if I
> should have one butchered basically like a steer or if there are things
> I should ask for differently.
Veal butchery is simpler than steer butchery because of the smaller size of
the animal. There's a pretty good (and simple) diagram at