The chef of Le Coq Hardi was Carl Wright, a CIA grad and, most importantly, a natural born cook who seemed to care nothing for fame and everything about the craft. Carl taught me most of what is today the base of my knowledge of butchery, and for that and much else, he has my fealty.
At Le Coq Hardi we always used the meat from the leg for escallopes de veau which, because of their lower cost, we served only at lunch, while loin chops, tenderloins and loin medallions went to the dinner table. As you will see in the accompanying slide, only a portion of the meat was broken down for cutting into scallops (aka scallopini, escallopes and cutlets). The remainder became roasts, osso bucco(i) and stew meat to satisfy the needs of our retail trade. The bones, of course, were turned into stock and the trim that would otherwise have gone into the trash or to a rendering plant was fed to our hogs.
A note on the nomenclature used in the slides
The names used to describe the different cuts on the leg are pretty subjective and the process of applying names to them can be confusing. One groups sirloin is another's outside round while others don't name the cuts at all.
Me, I used terminology from my old copy of The Meat Buyers Guide to label the cuts I made on the leg. If you have a different idea of what something should be called, I'd love to read it.
Double click the slide show to enlarge it.