VEAL PRODUCTS

VEAL CUTS

RIBEYE

Ribeye
Boneless and Ribeye Roll is generated from the bone-in ribeye by the removal of the rib bones. Ribeye rolls do have an outside fat covering and are uniform in shape.

LOIN

Loin, Block Ready

This loin is produced from a trimmed loin by removing the inside cavity fat that lies next to the tenderloin muscle.

OSSOS BUCO

Osso Buco

Generated from the hindshank and the foreshank cutting across the bone.

SWEETBREAD

Sweetbread

The sweetbread is the thymus gland. They are pinkish in color, contain many lobed and have a membrane covering.

HEART

Heart

Hearts may be purchased with the cap meat present. Cap-on hearts will be surrounded by semi-hard white colored fat.

Cap-off hearts will be trimmed of visible fat and have the cap meat and bone removed.

LIVER

Liver

The color of the liver will vary from light reddish tan to tan. All ducts, blood vessels, lymph nodes, and connective tissues are trimmed even with the surface of the liver.

FORESHANK

Foreshank

Bone-in foreshank is generated from the front leg of the veal. The foreshank is consists of the bone, associated muscles and connective tissue.

TRIPE

Tripe

The tripe is the second stomach of ruminant animals. The interior of the reticulum has the appearance of a honeycomb.

TAIL

Tail

Tails are cleaned of excess fat and may be specified whole of disjointed.

RACK

Rack

The rack is consist of chine and feather bone. Part of the blade bone will be present.

TROTTER

Trotter

Trotter is the feet of the veal.

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