I ordered a veal shoulder from Staubitz on Saturday, 2lbs, boned. The guy on the phone said, OK 2lbs veal for roast. When I picked it up, it was just under 3 lbs and $31.00. Maybe I'm missing something. I thought shoulder was an inexpensive cut of veal. Or is Staubitz really that expensive? Or did they give me something else? I noticed that the piece of meat was comprised of to kinds of meat, one lighter (white when cooked, and one darker, beefy when cooked, more tender and juicier). They had rolled and tied it for me, very nice, unfortunately I needed to untie it to get the garlic and rosemary in the roll. The meat was very good, the roast delicious (the white parts a little dry), the guests and we were happy. It's just that I thought I was buying an inexpensive piece of meat that would produce a juicy roast. (I stove top pan roasted in white wine). Anybody have any answers, suggestions, set me straight? Thanks.