 -
Ground Veal
- Select ground veal averaging 80/20 lean content. Vacuum sealed in 1 or 1.65 lb. packs. 10 lb. average case.
 -
Veal Cube Steak
- Prepared from any boneless portion of the veal carcass, except heel and shank meat. Free of bone, cartilage, lymph glands, and heavy connective tissue. Inexpensive product for veal parmigiana or other sautéed dishes. Available in 2, 3, 4, 5, or 6 oz. portions. Vacuum sealed in 1 lb. packs, 10 packs per case. 10 lb. average case.
 -
Veal Flank Steak
- Flank steak removed from leg and loin flank section of the hindquarter. Completely trimmed of fat and silver skin. Great for grilling, roasting or sautéing. Vacuum sealed in 2 lb. packs, 5 packs per case. 10 lb. average case.
 -
Veal Foreshank/Hindshank Osso Buco
- Selected veal foreshanks or hindshanks cut into Osso Buco. Great plate presentation or special. Available in 1", 1.5", 2", 2.5", 3", or 4" portions. Can be vacuum sealed 2 pieces per pack or available bulk packed. 10 lb. average case.
 -
Veal Kansas City Style Chop
- Selected veal loin with tenderloin removed, creating a more economical loin chop. Great for specials. Available in 6, 8, 10, 12, 14, 16, 18, or 20 oz. portions. Individually vacuum sealed. 10 lb. average case.
 -
Veal Leg Cutlet
- Selected veal leg muscles only, pinned, hand-sliced, and pounded. Also available not pounded. Available in 1.5, 2, 3, 4, 5, 6, or 8 oz. portions. Vacuum sealed in 1 lb. average pack. 10 lb. average case.
 -
Veal Leg Eye Round
- Boneless veal leg muscle separated from the bottom round section of the leg. Completely trimmed. Great for veal leg medallions or cutlets. Individually vacuum sealed. 7 packs per case. 10 lb. average case.
 -
Veal Leg Filet (Butt Tenderloin)
- Portion of tenderloin removed from veal leg and referred to as butt tender, filet mignon of veal. Approximately 14-16 oz. per piece. Vacuum sealed 2 pieces per pack, 6 packs per case.
Also available with silver screen removed. Vacuum sealed 1 piece per pack, 12 packs per case.
 -
Veal Leg Hip Sirloin
- Top sirloin portion of the leg. Completely trimmed and great for veal cutlets, medallions or rollatini. Vacuum sealed 2 pieces per pack, 2 packs per case. 10 lb. average case.
 -
Veal Leg Steamship
- Selected veal leg, trimmed with aitch bone removed and hind shank frenched. Individually vacuum sealed. Packed one piece per case.
 -
Veal Liver
- Available whole or portion controlled in 3, 4, 6, or 8 oz. portions. Individually vacuum sealed. 10 lb. average case.
 -
Veal Loin (Boneless Strip Loin)
- Selected boneless veal loin eyes, trimmed to 0 x 0 to silver skin or 1 x 1 with fat cap on. Great for steaks, medallions or cutlets. Vacuum sealed 2 pieces per pack, 2 packs per case.
Also available vacuum sealed 1 piece per pack. 10-12 lb. average case.
 -
Veal Loin Chop
- Selected veal loin cut into chops, yielding T-bone and porterhouse style chops. Available in 8, 10, 12, 14, 16, 18, 20, 22, 24, or 26 oz. portions. Individually vacuum sealed. 10 lb. average case.
 -
Veal Rack Oven-Ready
- Selected veal rack with cap, chine and feather bones removed yielding bone-in rib eye. Great for in-house cutting. Available in 4, 5, 6, 7, or 8-rib racks. Rib bones can be cut 2 x 2, 3 x 3 or 4 x 4. Also available frenched. Individually vacuum sealed. 2, 4 or 10 packs per case.
 -
Veal Rib Chop, Center Cut
- Selected veal racks cut into chops (only first six ribs can be sold as center cut veal rib chops). Chop has a 4" bone, 3" french and 1" lip. Available in 8-10 oz., 10-12 oz., 12-14 oz., or 14-16 oz. portions. Individually vacuum sealed. 10 lb. average case.
 -
Veal Rib Chop, First Cut
- Selected veal racks cut into chops (only first four ribs can be sold as 1st cut veal rib chops). Chop has 4" bone, 3" french and 1" lip. Great plate presentation. Can be grilled, pan seared, stuffed, and roasted. Available in 8, 10, 12, 14, 16, or 18 oz. portions. Individually vacuum sealed. 10 lb. average case.
 -
Veal Rib Eye
- Selected veal racks, boned and trimmed with cap removed to silver. Can be used for boneless rib chops, cutlets and medallions. Vacuum sealed 2 pieces per pack, 2 packs per case. 10 lb. average case.
 -
Veal Short Ribs
- Economical veal cut that's great for braising and grilling. Vacuum sealed in 5 lb. packs, 2 packs per case. 10 lb. average case.
 -
Veal Skirt Steak
- Skirt steak removed from inside of veal breast. Tender and flavorful. Great for grilling, roasting or sautéing. Vacuum sealed in 2 lb. packs, 5 packs per case. 10 lb. average case.
 -
Veal Slices
- Selected veal muscles, pinned, hand-sliced and pounded. A more economical cut for a veal cutlet menu idea. Available in 1, 1.5, 2, 3, 4, 5, or 6 oz. portions. Vacuum sealed in 1 lb. average pack. 10 lb. average case.
 -
Veal Stew Deluxe Style
- Veal stew prepared from veal muscles, virtually 100% lean. Hand cut into 1" to 1.5" average cubes, shank meat excluded. Commodity style also available. Vacuum sealed in 2.5 lb. packs, 4 packs per case. 10 lb. average case.
 -
Veal Sweetbreads
- Veal thymus gland used primarily as an appetizer. Vacuum sealed in sets, in 1 lb. pack. 10 lb average case.
 -
Veal Top Round
- Selected veal top round, trimmed and cap removed. One of the most utilized veal cuts. Easy to process into cutlets or medallions. Individually vacuum sealed. Packed 1, 2 or 3 per case.
 -
Meatball & Meatloaf Mix
- Beef, pork and veal consistently blended to perfection. Vacuum sealed in
2lb. packs. 10 lb. average case.
|
|
