66 © 2017 2019 TOP SIRLOIN BUTT (HIPS) Grain-Fed: Approx. 2.5-3.5lb | Milk-Fed: Approx. 2-3lb Chefs typically cut veal top sirloins (aka hips, rostbiff) across the grain into cutlets that are then pounded thin. The top sirloin isn’t as easy to turn into cutlets as the top round, but cutlets from it are particularly flavorful. BUTCHER INFORMATION: Cut from the Leg primal. COOKING/PLATING TIPS: Remove any silverskin, then cut across the grain into cutlets. Pound cutlets thin with a meat mallet or pin/needle machine to tenderize and promote quick, even cooking. MENU TYPE: Low to Medium Price Point. The best known veal cutlet recipes are from French, Italian & German cuisines. However, they can be served on a wide variety of menus. REGULAR SWEETBREADS An offal cut, veal sweetbreads are tender thymus glands from the throat that are considered a delicacy. Regular sweetbreads are a different cut from jumbo sweetbreads. Also known as “throat sweetbreads,” they are the smaller, longer lobes of the gland. BUTCHER INFORMATION: Cut from the Neck. Sweetbreads must be soaked, blanched, peeled and pressed prior to cooking. They are very perishable, and should be used within a day of being thawed. COOKING/PLATING TIPS: Once prepped, sweetbreads can be grilled, poached, roasted, braised or breaded & deep fried. MENU TYPE: High Price Point. Sweetbreads are popular in European as well as Latin American cooking. JUMBO SWEETBREADS An offal cut, veal sweetbreads are tender thymus glands from the throat that are considered a delicacy. Jumbo sweetbreads are a different cut than regular sweetbreads. Also known as “heart sweetbreads” or “belly sweetbreads,” they are the larger, rounder & more plump lobe of the gland. BUTCHER INFORMATION: Cut from the Neck. Sweetbreads must be soaked, blanched, peeled and pressed prior to cooking. They are very perishable, and should be used within a day of being thawed. COOKING/PLATING TIPS: Once prepped, sweetbreads can be grilled, poached, roasted, braised or breaded & deep fried. MENU TYPE: High Price Point. Sweetbreads are popular in European as well as Latin American cooking.