Sell Meat-Veal- Lamb-Chicken

Meat-Veal- Lamb-Chicken You May Also Be Interested In: ca 7 lamb meat cuts veal veal lamb
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 / Unterspdlte / Fricandeau  Same as for veal leg
 Weight: between 3.2  4 kg  As a whole for roasts
 Vitello tonnato
Top round / Eckst|ck, Nuss / Coin / Noix patissihre Same as for veal leg
 Escalopes
 Grillades
 Paillard de veau
Rib of veal / Kotelettenst|ck / Cttelettes 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
 Carri 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
 Eminci
Or roast as a whole.
Veal loin / Kalbsnierst|ck 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 Kalbsr|cken / 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 eminci (cover of top round, round roast) / Geschnetzeltes Kalbfleisch / Eminci 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 Eminci
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. = cm. Rolled and dressed as roast
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