Better butchers cut them to order, since they dry out quickly in the display case, and then they sometimes pound them to make them even thinner. They're most commonly used to make scaloppini, schnitzels, and escalopes. Steaks can be braised or, if they're cut thin, pan-fried. Rump roasts can be braised or roasted. It has more waste than a rump roast or center cut, but it's very flavorful.
Many people therefore opt for the boneless veal sirloin roast , which is boned, rolled, and tied.
A steak cut from a sirloin roast is called a sirloin veal chop. This is a lean steak cut from a sirloin roast.