Meat-Veal- Lamb-Chicken Seller, Supplier, Exporter, Manufacturer, Factory

Meat-Veal- Lamb-Chicken
Misr Kuwait Investment Trading Co.
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Meat-Veal- Lamb-Chicken

Meat cuts:

over fifty diffrent cuts available at your request

Processed:

30 products toName Quality characteristics Used for
Veal leg / Kalbsstotzen / Cuisseau de veau 17.1 1ST QUALITY
•Meaty
•Pale rose in colour
•Fat is white and firm
•Cartilage is white and not limy
17.2 2ND QUALITY
•Ragged, little meat
•Watery
•Colour is dark rose to red
•Skin is parchment like blown up
•Fat cover is thin.
17.3 SAMPLE
Weight between ca. 10 –15 kg. As a whole only for roast, otherwise not economical.
Heal of round / Unterspälte / Fricandeau • Same as for veal leg
• Weight: between 3.2 – 4 kg • As a whole for roasts
• Vitello tonnato
Top round / Eckstück, Nuss / Coin / Noix patissière Same as for veal leg
• Escalopes
• Grillades
• Paillard de veau
Rib of veal / Kotelettenstück / Côtelettes de veau 1st Quality
• Meaty, firm meat
• Light rose colour
• White fat
• Visible white cartilage
2nd Quality
• Meat: red colour, ragged
• Yellow fat
Sample:
ca. 1.1 kg in weight:
Cut: the 11th, 12th, and 13th rib towards the tail – not the 5th to the 3rd rib because the meat will be to little • For cutlets or as
• Carré roast
Veal fillet / Kalbsfilet / Filet mignon 1st Quality
• Firm meat, rose colour
• Little white fat
2nd Quality
• Soft, watery, flat
Sample:
500 – 900 gr. For special dishes such as:
• Medallion
• Mignons
• Emincé
Or roast as a whole.
Veal loin / Kalbsnierstück 1st Quality
• Meaty, robust, pale rose colour
• White and firm fat
2nd Quality
• Ragged, little meat
• Watery, dark rose to red colour
Sample:
ca. 2 kg (trimmed) 1st quality for veal steaks
Saddle of veal / Ganzer Kalbsrücken / Selle de veau 1st Quality
• Meaty, pale rose in colour
• Fat is white and firm
• Cartilage is white and not limy
2nd Quality
• Ragged, little meat
• Watery
• Colour is dark rose to red
• Skin is parchment like blown up
• Fat cover is thin
Sample
Weight between ca. 7 – 9kg. For roast as a whole – Orloff. Weight is 350 – 400 grams per person
Veal crown Quality
• Meaty, firm meat
• Light rose colour
• White fat
• White cartilage
Sample
ca. 6 kg weight
• ribs ca. 17 cm long
• meat ca. 6 x 9 cm Dressed round and roasted as a whole.
More suitable are lighter crowns because if too heavy they are difficult to dress.
Osso bucco 1st Quality
• 2/3 meat / 1/3 bones when cut
2nd Quality
• Little meat
If possible use only back shanks (more meat) Osso bucco
Veal shank / Kalbshaxen / Jarret de veau 1st Quality
• Firm meat
• Fat: light rose colour
2nd Quality
• Little meat
• Red fat
Sample
• Weight between 1.2 – 1.9 kg, part of the bone should be only 1/3 of the whole shank
• Use only back shanks Roast as a whole
Veal shoulder / Kalbslaffe, Kalbsschulter / Epaule de veau 1st Quality
• Meaty, pale rose in colour
• Fat is white and firm
• Cartilage is white and not limy.
2nd Quality
• Ragged and little meat
• Watery
• Fat: colour is rose to red
• Skin is parchment like blown up
• Fat cover is thin
Sample
Weight between 2.5 – 3.5 kg • Stew
• Roasts
• Vitello tonnato
Veal emincé (cover of top round, round roast) / Geschnetzeltes Kalbfleisch / Emincé de veau 1st Quality
• Meat: light rose colour
• Firm meat.
2nd Quality
• Meat: red colour
• Ragged
• Watery
Important
• To be aged min. 10 days or max. 14 days.
• Do not use coarse fibrous pieces Emincé
Veal neck / Kalbshals, Halsdeckel Cou Couvert du Cou 1st Quality
• Firm meat
• Light rose colour
• White fat
2nd Quality
• Meat: dark rose to red colour
• Soft and ragged
• Little fat Roasting
Veal breast / Kalbsbrust / Poitrine de Veau 1st Quality
1. Light and firm meat
2. Little fat cover.
2nd Quality
3. Thin and ragged meat
4. Parchment coloured skin
Sample
ca. 4 – 5 kg weight • Roast as a whole
• Smaller pieces from younger animals (2.5 – 3 kg) are used for stuffing (35% veal farce) .
• Rolled roast
Veal roast with kidneys / Kalbsnierenbraten / Rognonade de Veau 1st Quality
• Meat: light rose colour
• White and robust fat cover
• Kidneys are brown-red coloured with firm white fat.
2nd Quality
• Red, ragged, thin meat and fat cover
Important
• The kidney stuffing should be min. 15% of the meat
• The roast is stuffed over the whole length with kidneys
• The fat cover of the kidneys max. ½ cm. Rolled and dressed as roast
choose from

Category :	Meat & Poultry
Related Searches :	chicken , chickens , lamb , lambs , meat , meats , veal , veal lamb
Country Of Origin :	Egypt
Listing Type :	Sell
Contact :	Amir Tammam
Address :	R000oad 5, Ahmed Orabi Resorts orabi, Cairo, 29174 Egypt
Telephone :	[20] (10) 1914113
Fax :	[20] (2) 477-3235